Soft and chewy with a rich, buttery butterscotch flavor.
These Butterscotch Blondies are a nostalgic treat with a rich, buttery flavor and a soft, chewy texture. Perfect for when you're craving something sweet and satisfying, they're easy to make and even easier to enjoy.
Why you'll want it now, Satisfy your sweet tooth with these buttery, nostalgic blondies.
Why this recipe works
Using melted butter and brown sugar gives these blondies their signature chewy texture and deep caramel flavor, while a touch of vanilla enhances the butterscotch notes. Baking them in an 8 x 8 in (20 x 20 cm) pan ensures a perfect thickness for each bite.
Equipment
8 x 8 in (20 x 20 cm) baking pan
parchment paper
mixing bowls
whisk
spatula
How to make it
Preheat your oven to 350°F (175°C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, combine the melted butter and brown sugar, whisking until smooth.
Add the egg and vanilla extract to the butter mixture, mixing until well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined.
Stir in the butterscotch chips until evenly distributed.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 25-30 minutes, or until the edges are set and the center is slightly puffed.
Allow the blondies to cool in the pan on a wire rack before lifting them out using the parchment overhang and slicing into squares.
Enjoy these soft and chewy Butterscotch Blondies with a glass of milk or a cup of coffee for a delightful treat.
How you'll know it's ready
The edges will be set and the center slightly puffed. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and begin checking for readiness a few minutes early, as convection ovens can bake faster. Standard oven users, the written temperature is perfect for you.
Troubleshooting
If the blondies are too dry, check your oven temperature with an oven thermometer to ensure accuracy.
If the blondies are hard, they may have been overbaked. Check for doneness a few minutes early next time.
If the texture is too gooey, ensure proper mixing of ingredients and bake until the edges are set.
If the blondies are too sweet, use a combination of butterscotch and semi-sweet chocolate chips.
Storage
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the blondies for up to 3 months.
Make ahead
You can prepare the batter in advance and refrigerate it for up to 24 hours before baking. Allow it to come to room temperature before baking for best results.
Variations
Swirl in 1/4 cup of peanut butter for a nutty twist.
Add 1/2 cup of chopped pecans or walnuts for extra crunch.
Substitute butterscotch chips with white chocolate chips for a different flavor profile.
Frequently asked questions
Can I use dark brown sugar instead of light?
Yes, but the flavor will be deeper and more molasses-like. Adjust to your taste preference.
How do I make sure my blondies are chewy?
Using melted butter and brown sugar helps achieve the chewy texture. Be careful not to overbake them.
Can I double the recipe?
Yes, double the ingredients and bake in a 9 x 13 in (23 x 33 cm) pan, adjusting the baking time as needed.
What can I use instead of butterscotch chips?
You can use chocolate chips or a mix of chips and chopped nuts for variety.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
