These chewy gooey Butterscotch Blondies are chock full of butterscotch chips and will satisfy your sweet tooth. This spin-off of traditional blondies can be whisked up in just a few minutes.
These butterscotch blondies are a sweet take on classic blondies, including loads butterscotch chips into a chewy gooey blondie bar.
They're extremely easy to mix up with no electric mixer required! And the sweet buttery flavor and chewy soft texture will win your sweet tooth over every time.
The Secret to Chewy Butterscotch Blondies
The secret to chewy, soft butterscotch blondies (and cookies, too!) is brown sugar! The molasses in the brown sugar makes a denser, more chewy and gooey blondie.
Are Blondies Supposed to be Gooey?
In my opinion, absolutely yes. Blondies can be made to be more cake-like, just like brownies, so it is a matter of opinion in the end. However, my personal preference is the soft, chewy side, and that's what this recipe is.
Now confuse the difference between the good chewy-gooey and a not-so-good runny, underdone gooey. Underdone is never good, and is gooey in all the wrong ways. But nothing beats a properly cooked, warm, chewy, gooey, blondie bar.
Blondies are naturally sweet because they are a vanilla version of brownies.
In brownies, the bitterness of the chocolate cocoa powder cuts the sweetness of the bar, making the whole thing seem less sweet. If you find this recipe too sweet (looking at you white chocolate haters), you can fix it by adding something to cut the sweetness like a bit of espresso powder (2 tablespoons instant espresso powder) or 1 cup dark chocolate chips.
More Bars Recipes You'll Love
- Scotcheroos - crispy rice cereal bars topped with gooey chocolate and butterscotch topping.
- Southern Pecan Pie Bars - shortbread crust topped with a gooey sweet filling and topped with crunchy pecans
- Frosted Sugar Cookie Bars - classic sugar cookies in bar form with a fluffy buttercream frosting
- German Chocolate Brownies - fudgy brownies topped with coconut pecan frosting just like a German chocolate cake
- Caramel Brownies - fudgy brownies with a gooey caramel center.
Butterscotch Blondies Video
- ½ cup unsalted butter melted
- 1 cup dark brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup butterscotch morsels (chips)
- Preheat oven to 350°F. Line an 8"x8" metal baking dish with parchment paper. Set aside.
- In a large mixing bowl, whisk together melted butter and brown sugar until combined.
- Add egg, vanilla, and salt, and stir again until smooth.
- Add the flour and baking powder and mix until just incorporated (the batter will be thick). Then beat vigorously for about 40 strokes, until batter begins to pull away from the sides of the bowl.
- Fold in butterscotch morsels.
- Spread batter evenly in prepared pan. Bake 35-40 minutes until edges are brown, and the middle looks just slightly underdone (the middle continue cooking as it cools).
- When blondies have cooled completely, cut into squares and serve.
- Dark Brown Sugar: If you have it, it is recommended. Light brown sugar works, but the flavor will not be as rich.
- Double the recipe: You can bake a doubled recipe in a 9"x13" baking dish. Watch the baking time as it will likely change slightly. Begin checking at about 25 minutes, then every 5 minutes until done.
- Storage: Store blondies covered in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
- Freezer Directions: To freeze, allow blondies to cool completely. Cut into squares, and freeze in layers between sheets of parchment paper in a freezer container or bag. Thaw overnight in the refrigerator. Then bring to room temperature before serving.
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