When the weather turns cold and the days are gray, there’s nothing more comforting than warm, butterscotch blondies! For me the perfect blondie recipe is a delicate mix of chewy texture and sweet butterscotch flavor with a nice little crunch of walnut.
I have also decided that the real game changer for making blondies with nice tight corners and clean edges is a removable bottom brownie tin. (This link goes to Amazon where I am an affiliate)
Who knew such a contraption existed?! I actually think it’s probably a cake pan, but it really works well for any type of bars too! Hey multi-purpose bakeware is what I’m all about 🙂
For a step-by-step tutorial of my butterscotch blondie recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (it’s free!) and new videos post each Saturday!Print
- 1 cup (240 g) butter
- ½ cup (100 g) white sugar
- 3/4 cup (135 g) brown sugar
- 2 eggs
- 1 tsp (5 ml) vanilla
- 1 3/4 (210 g) cups flour
- ½ tsp (2.5 ml) baking soda
- 1 tsp (5 ml)salt
- ½ cup (75 g) walnuts
- 1/4 cup (40 g) butterscotch chips
- Preheat oven to 350F (176C).
- Cream together the butter and sugars with an electric mixer until pale and fluffy, about 5-7 minutes.
- Add eggs one at a time, scraping down the bowl between additions. Add vanilla. Beat to combine.
- In a separate bowl whisk together the flour, baking soda, and salt. Whisk to combine.
- Add flour mixture to butter mixture, in thirds, beating between each addition and scrapping down the bowl as needed.
- Add butterscotch chips and walnuts and beat down the bowl as needed.
- Transfer to a 9 x9 pan that has either been sprayed with baking spray, or lined with parchment paper.
- Bake for 35 minutes until golden brown and set.
- Allow to cool and then cut into 9 squares.