I appreciate how these blondies deliver bold flavor without complicated steps. The browned butter adds a depth that makes them taste bakery-quality, while the combination of granulated and brown sugar creates a perfectly balanced sweetness. I also enjoy how easily they slice into neat squares, making them ideal for gatherings, bake sales, or simple family treats.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups unsalted butter, plus more for the pan 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups granulated sugar 1 cup packed light brown sugar 3 large eggs 2 teaspoons vanilla extract 1 1/4 cups butterscotch chips
Directions
I begin by preheating my oven to 350°F and buttering a 9×13-inch baking pan. I line the bottom with parchment paper and butter the paper as well, then set the pan aside.
In a saucepan over medium heat, I cook the butter, stirring constantly, until it turns golden brown and develops a nutty aroma. I remove it from the heat and let it cool slightly.
In a separate bowl, I whisk together the flour, baking powder, and salt.
Using an electric mixer, I combine the browned butter with both the granulated sugar and light brown sugar. I add the eggs and vanilla extract, beating on medium-high speed until everything is well blended.
I gradually add the flour mixture and mix until fully incorporated. Then I gently fold in the butterscotch chips.
I transfer the dough into the prepared pan and press it into an even layer.
I bake the blondies for 35 to 40 minutes, checking that a cake tester inserted in the center comes out clean. I make sure not to overbake them to keep the centers soft and chewy.
Once baked, I transfer the pan to a wire rack and let the blondies cool completely. I turn them out onto a cutting board, peel off the parchment paper, and cut them into 12 squares.
Servings and Timing
This recipe makes 12 servings. I spend about 15 to 20 minutes preparing the batter and 35 to 40 minutes baking, bringing the total time to approximately 1 hour, including cooling time.
Variations
When I want extra texture, I mix in chopped pecans or walnuts. I sometimes add a handful of white chocolate chips for added sweetness. For a deeper caramel flavor, I sprinkle a small pinch of flaky sea salt on top before baking. If I feel creative, I swirl a bit of caramel sauce into the batter before it goes into the oven.
storage/reheating
I store the cooled blondies in an airtight container at room temperature for up to 4 days. If I need longer storage, I refrigerate them for up to a week.
To reheat, I warm individual squares in the microwave for about 10 to 15 seconds to restore their soft, gooey texture. I can also freeze them for up to 3 months by wrapping them tightly and thawing at room temperature before serving.
FAQs
How do I know when the butter is properly browned?
I watch for a golden-brown color and a nutty aroma. I also look for small brown bits forming at the bottom of the pan, which indicate the butter is ready.
Can I skip browning the butter?
I can, but I prefer not to because browning the butter adds a rich, caramel-like depth that makes these blondies special.
Why should I avoid overbaking?
I avoid overbaking because it can make the blondies dry. I remove them once the center is just set for the best chewy texture.
Can I make these ahead of time?
I often bake them a day in advance since they stay moist and flavorful, making them convenient for events.
Can I double this recipe?
I can double the ingredients and bake in two pans to maintain even thickness and consistent baking time.
Conclusion
I find these butterscotch blondies to be the perfect balance of rich butter flavor and sweet butterscotch goodness. With their chewy centers and slightly crisp edges, they never last long in my kitchen. Whenever I want a comforting dessert with deep caramel notes, I turn to this reliable recipe.
These Butterscotch Blondies are rich, chewy dessert bars made with nutty browned butter and sweet butterscotch chips. A soft, buttery treat with golden edges and irresistible caramel flavor.
Author:Emma
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 ¼ cups unsalted butter (plus more for pan)
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups granulated sugar
1 cup packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1 ¼ cups butterscotch chips
Instructions
Preheat oven to 350°F (175°C). Butter a 9×13-inch baking pan. Line bottom with parchment paper and butter the parchment. Set aside.
In a saucepan over medium heat, cook butter, stirring constantly until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl (or electric mixer), combine browned butter and both sugars. Beat until smooth.
Add eggs one at a time, then vanilla extract. Beat on medium-high speed until well combined.
Gradually add flour mixture and mix until fully incorporated.
Fold in butterscotch chips.
Transfer batter to prepared pan and press into an even layer.
Bake for 35–40 minutes, or until a cake tester inserted in the center comes out clean. Do not overbake.
Cool completely on a wire rack before removing from pan.
Peel off parchment and cut into 12 squares.
Notes
Browning the butter enhances the caramel flavor—watch carefully to avoid burning.
For extra texture, add chopped pecans or walnuts.
Slightly underbaking ensures soft, chewy centers.
Store in an airtight container at room temperature for up to 4 days.
