Butterscotch Blondies

These butterscotch blondies are fudgy, gooey, and loaded with butterscotch chips!

Revised September 2023

I’ve made these butterscotch blondies at least ten thousand times. Why? Because they’re a perfect, crowd-pleasing, no-fail, one-tin bake you can whip up easy-peasy. Oh and they’re DELISH. I mean honestly, I can find no fault in them. I have friends who aren’t “dessert people” yet claim they love these.

Also, what does it mean to “not be a dessert person”? What is that life?

Okay back to the butterscotch blondies.

These are super fudgy and gooey on the inside with a sugary, crackly exterior crust. I use lots of melted butter and brown sugar in these blondies to ensure that they’re extra decadent and take on that sweet, buttery, butterscotch flavor. Plus, they’re loaded with butterscotch chips, which only means they’re extra gooey and extra flavorful. I’m telling you, you absolutely cannot go wrong with these!

Happy baking, friends! Butterscotch blondies for the win.

What you’ll need to make these blondies:

Butter: For flavor and moisture. Using melted butter makes these blondies especially fudgy, dense and gooey.

Coffee: A little bit of coffee won’t make these blondies taste like coffee. Instead, it adds some extra depth and flavor. The coffee is optional, but I highly recommend it!

Brown sugar: Loads of brown sugar is what makes a blondie a blondie- it brings flavor, moisture, and chewiness, and it’s what gives the blondies their beautiful golden color. Also, the large amount of brown sugar is what creates the sugary, crinkly crust on top.

Eggs: For structure and binding. The additional egg yolk adds richness, moisture, and extra chewiness.

Vanilla: For added flavor.

Flour: For structure.

Kosher salt: To balance out all that sweetness.

Cornstarch: Makes for a softer, more tender blondie.

Baking powder: For leavening.

Butterscotch chips: Because what’s a butterscotch blondie without butterscotch chips?

FAQs:

Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!

What is the best pan to use for these blondies? A metal 9×9” pan is the best choice for this recipe. Metal conducts heat better than glass & will give you a more even bake throughout. I don’t recommend using a ceramic dish, as this has given me poor results- usually overdone edges and an under-baked center. 

How will I know these are done baking? You want to be careful not to overbake blondies so that they stay nice and fudgy! You’ll know the blondies are ready to come out of the oven when they’re golden, and the center is set but still ha a little “jiggle” to it. The blondies will continue to set as they cool.

How do you cut them into such neat squares? To make these into neat and tidy bars, it’s important that you let the blondies cool before removing from the pan and cutting.

A few notes before you bake:

The secret to thicker blondies is all in the technique! You’ll notice that this recipe calls for vigorously whisking the eggs into the butter/ brown sugar mixture. By doing this, you’re whipping air into the batter which will give you a thicker blondie. After you’ve whipped all that air into the mixture, it’s important to be gentle with the batter to avoid knocking all the air out.

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