Oh, you know those days when you just need something seriously cozy, gooey, and satisfying? Forget delicate cookies; sometimes you just need a dense, intensely flavorful bar. That’s why these Butterscotch Blondies are my absolute weakness. When I first tried scaling down a recipe to get that perfect chewy center without any fuss, I stumbled onto this formula, and honestly, my kitchen hasn’t been the same since. They are so straightforward—no fancy chilling or confusing folding techniques required—but they deliver that amazing, deep butterscotch punch you crave. Trust me, if you are looking for the gold standard in easy-to-make, intensely chewy bar cookies, this is it. These are my new favorite obsession!
Why These Butterscotch Blondies Are Your New Favorite Bar Cookie
Why mess around with complicated layer cakes when something this perfect exists? These blondies hit every sweet spot, and I promise they’ll become your go-to recipe when a craving strikes hard. You won’t believe how simple they are!
- The Texture is Everything: We’re talking about a perfectly chewy center that melts in your mouth, paired with just the right amount of crisp, golden edge.
- Crazy Easy Prep: Seriously, we mix everything in one bowl! If you can melt butter, you can make these. Check out some of my general baking wisdom here: my favorite baking tips.
- Flavor Bomb: That deep, caramelized sweetness from the light brown sugar and the butterscotch chips just sings. It’s pure comfort in a square.
Essential Ingredients for Perfect Butterscotch Blondies
Listen, the beauty of a fantastic blondie is that we don’t need a ton of weird stuff. It’s all about nailing these basics. Getting the measurements right here is non-negotiable if you want that chewiness. If you’re ever low on buttermilk for other recipes, I’ve got some quick fixes for that too: how to substitute buttermilk!
Here is exactly what you need for a 9×13 pan of deliciousness:
- 1 cup (that’s 2 whole sticks!) unsalted butter, melted—must be melted, folks!
- 1 1/2 cups light brown sugar, packed down nicely in the measuring cup.
- 2 large eggs—just standard eggs, the glue of the bar.
- 1 tablespoon vanilla extract—don’t skimp here, the flavor really matters.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder (this gives just a tiny lift, not cakey!)
- 1/2 teaspoon salt—to balance out all that glorious sugar.
- 1 cup butterscotch chips—the star of the show!
See? Simple perfection waiting to happen. Make sure your brown sugar is soft and moist before you start measuring!
Step-by-Step Instructions to Make Chewy Butterscotch Blondies
Okay, this is where the magic happens! Baking these butterscotch blondies is really just a series of simple mixing steps. The biggest rule? Don’t rush the cooling part! If you’re in a hurry and want them fudgier, you can pull them out maybe two minutes early, but honestly, they set up best when you let them chill out. I’ve learned to always have some good baking tips on hand when I’m experimenting!
Preparing the Pan and Oven for Your Butterscotch Blondies
First things first, get your oven heating up to 350 degrees F (that’s 175 degrees C). You absolutely must prepare that 9×13 pan correctly. I always line mine with parchment paper, making sure the paper hangs over the sides—we call that an overhang! This lets you lift the whole thing out later like a cake. It’s the easiest way to handle these sweet butterscotch blondies.
Mixing the Wet and Dry Components for the Butterscotch Blondies
Grab your big bowl! Whisk that melted butter and the packed brown sugar together until they look happy and smooth. Then, beat in your two eggs, one at a time, followed by that fragrant vanilla extract. Now, in a separate bowl, quickly whisk your flour, baking powder, and salt—those are your dry guys. Add your dry mixture to the wet ingredients gradually. Mix it carefully, just until you can’t see flour streaks anymore. Stop mixing! Overmixing develops gluten, and that turns these beauties into cake instead of real, glorious butterscotch blondies.
Baking and Cooling Your Delicious Butterscotch Blondies
Once those chips are folded in, spread the batter evenly. Bake it for about 25 to 30 minutes. You’re looking for the edges to set nicely, and when you poke a toothpick near the center, it should come out with moist crumbs attached—not wet goo! The most important step, which I know is hard, is letting them cool completely in the pan before you try to lift them out with that parchment overhang. Patience turns these soft butterscotch blondies into perfectly chewy squares!
Expert Tips for Perfect Butterscotch Blondies Every Time
You know, anyone can dump ingredients in a pan, but turning out a truly fantastic batch of butterscotch blondies takes knowing a couple of little secrets. I learned these the hard way, trust me! Remember that batch last year that was kinda crumbly? Yep, I was rushing the cooling process.
The number one tip for achieving that ultimate chewy texture in your butterscotch blondies involves the butter and sugar stage. Don’t just dump the melted butter in! Make sure you whisk that melted butter vigorously with the brown sugar until it looks lighter and slightly fluffy. That tiny bit of extra aeration early on stops them from being too dense and keeps them blissfully chewy in the middle. Also, seriously, heed the warning about **not overmixing** once the flour goes in. You only want to stir until just combined.
I’ve got a whole list of general tricks worth remembering when you’re deep in a baking project, like this one: check out my go-to baking hacks. When it comes to these blondies though, patience during cooling is what separates a good bar from a legendary bar. They are soft when they come out, and letting them set up completely prevents that cakey crumble!
Ingredient Substitutions for Your Butterscotch Blondies
Life happens, and sometimes your pantry just doesn’t cooperate! While I swear by this exact ingredient list for the ultimate chewy butterscotch blondies, I totally get needing to make swaps. The most common question I get is about those chips. If you’re out of butterscotch chips, you can absolutely substitute them with an equal amount of milk chocolate chips or even butterscotch melts.
Now, here’s the key: to keep that chewy texture, stick close to the brown sugar amount. That molasses is essential! If you’re out of brown sugar, you *can* use white sugar, but you absolutely must add an extra tablespoon of molasses back into the wet ingredients. This ensures you retain that deep, complex flavor these butterscotch blondies are known for. If you want inspiration for similar deep-flavored sweet bakes, check out my thoughts on blending butterscotch and chocolate chips!
Don’t try to get too clever with the fats though; using melted butter here is what creates that wonderful dense, fudgy base. It’s hard to substitute that successfully!
Storage and Make-Ahead Guide for Butterscotch Blondies
One of the many joys of baking bar cookies like these butterscotch blondies is that they are often even better the next day! You don’t need to rush to eat them all in one sitting, though I certainly have tried.
Here’s the drill for keeping them perfect: Once completely cool—and I mean totally cool, not even slightly warm—stack them up in an airtight container. You can keep these lovely butterscotch blondies right on the counter at room temperature for about four days. They hold up so beautifully!
If you want to make a massive batch for future snacking, they freeze like a dream. Wrap individual squares tightly in plastic wrap first, then place them all in a heavy-duty freezer bag. They will be perfectly fine for up to three months. Pop one out whenever a craving hits and let it thaw on the counter for about an hour. Easy peasy!
Serving Suggestions for These Rich Butterscotch Blondies
Okay, you’ve perfected the chewiness, and now you need the perfect moment to enjoy these rich butterscotch blondies! While they are seriously fantastic all on their own, sometimes a little something extra just takes them over the top.
My absolute favorite way to eat one is warm, topped with a scoop of really good vanilla ice cream melting slowly over the top. The cold creaminess against the warm, gooey bar? Unbeatable.
If you want things a little fancier, try a tiny sprinkle of flaky sea salt right after they come out of the oven while they are still warm—that hint of salt just cuts through the caramel flavor perfectly. They are also divine next to an extra strong cup of coffee. Speaking of great pairings, if you love deep flavors, you should check out my quick recipe for peanut butter fudge for another decadent treat!
Frequently Asked Questions About Making Blondies
I get so many great questions about bar cookies, and blondies especially! People always want to troubleshoot why theirs turned out differently than mine, so let’s tackle the most common issues folks run into when making these fantastic butterscotch blondies.
Why did my blondies turn out cakey instead of chewy?
Why are my blondies too cakey?
Oh, this is the classic issue! If your butterscotch blondies are cakey, you probably overmixed them after you added the flour. That develops gluten, just like bread! Also, make sure you’re using baking powder, not baking soda, and measure that flour carefully. Packing the brown sugar is key, too; too much flour makes it cakey!
Can I substitute the melted butter with softened butter?
Can I use softened butter instead of melted butter?
You *can*, but you are changing the fundamental texture of the bar, so I highly caution against it for this specific recipe. Melted butter is crucial here because it ensures that dense, fudgy base when combined with the sugar. Softened butter tends to create more air pockets, which pushes the blondies toward a cakier outcome. Stick to melted for that required chew!
Do I really need to let them cool completely?
Is cooling completely necessary for these bar cookies?
Yes, please, please let them cool! If you try to cut these warm butterscotch blondies, they will just crumble into sticky puddles on your cutting board. They firm up dramatically as they cool down completely because the fats set again. If you must rush it, pop the whole pan into the fridge for an hour to firm them up before slicing.
Nutritional Estimates for One Square
Since these butterscotch blondies are such a rich treat, sometimes it’s nice to peek at the numbers, right? Here’s a rough estimate for what you’re getting in one satisfying square. Keep in mind, these are just ballpark figures since my batch might always have a little extra vanilla or slightly more chips!
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 28g
- Protein: 2g
This data is just an approximation, of course. If you add nuts or use a different type of chip, your final cookie will change those figures! Enjoy them guilt-free!
Share Your Baking Results
Alright bakers, that’s all the secret sauce I have for you regarding these amazing butterscotch blondies! Now it’s your turn. I want to hear all about how they turned out for you!
Did you get that perfectly gooey center I’m obsessed with? Did you add any fun mix-ins? Please, please leave a comment down below and tell me how they tasted and how easy they were to whip up! Your feedback truly helps me keep making sure these recipes are the best they can be for everyone.
If you snapped a picture—and I bet you did, because these look gorgeous cut into squares—tag me on social media! Seeing your delicious bakes pop up in my feed makes my entire day. If you have any specific questions that I didn’t cover, don’t hesitate to shoot me a message through my contact page. Happy baking!
Print
Butterscotch Blondies
- Total Time: 45 min
- Yield: 24 squares 1x
- Diet: Vegetarian
Description
Simple recipe for chewy butterscotch blondies.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butterscotch chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, mix the melted butter and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the butterscotch chips.
- Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before lifting them out using the parchment overhang. Cut into squares.
Notes
- For fudgier blondies, reduce the baking time by 2-3 minutes.
- Store cooled blondies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
Keywords: butterscotch, blondies, dessert, bar cookie, sweet, brown sugar