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!
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Butterscotch Blondie Recipe
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Prep Time: 20 mins - Cook Time: 35 mins
- Total Time: 55 mins
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Yield: 9 bars -
Category: Dessert
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- 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.
Hi Beth,
First of all, I really have enjoyed the few videos of yours that I have viewed. I am hosting a party this Saturday and am planning to make your butterscotch blondies recipe as one of my desserts. While I love fresh baked goods, in the interest of time it would be nice to make these ahead of time. Can I make them today or tomorrow and have them still be fresh for Saturday? Do they freeze well?
Many Thanks,
Kitty Houser
Oh sure. Best thing to do would be to bake them. Allow to cool completely. Then cover and place in the fridge until day of the party. Then 1 hour before serving, remove from the fridge and allow to get to room temperature. This will bring out the flavor and soften the texture 🙂 Hope this helps! And so glad you have enjoyed the videos! Good luck at the party! 🙂
Hi, is it okay if i melt the 1/4 cup of butterscotch chips so as to spread the buttercotch flavor throughout the brownie batter. Or will it spread on its own? Thank you!!
Oh now that’s a great idea! Yes totally fine to do that. In fact that might even give a more uniform butterscotch flavor 🙂 Go for it! (keep me posted on the results!)
What if I used a 8×8 pan instead? How long would I have to cook or would I have to change the temperature too.
Oh sure about 10 mins more, no need to change the temperature. Enjoy!
Hello, where I live aí can’t find butterscotch chips. What could I use instead? Could I make my own butterscotch?
Love your work.
Thank you
Hmmm maybe you could use some toffee chips like those heath bar chips or skor chips i think they are also called? But really these will still be good without them so no worries if you can’t find them. So glad you enjoy the recipes! Thx for the support!
Is that okay if I cut the sugar…it seems a lot
Sure you could do that 🙂