Chewy Butterscotch Blondies Recipe

Let’s be real — we all love brownies. But sometimes, you just want something different. Something that still delivers that gooey, chewy, irresistible sweetness… but without the chocolate hogging all the glory. That, my friend, is where butterscotch blondies strut in and steal the show.

Today I’m spilling all my secrets to making the chewiest, richest, most addictive butterscotch blondies you’ve ever had. Ready to impress your friends (or just yourself, no judgment here) with a pan of golden perfection? Grab your apron. Let’s go.

Why Blondies Deserve More Hype

You know how brownies get all the love, and blondies are like the underrated cousin no one invites to the party? Yeah — criminal.

Blondies are like brownies’ sassier, more versatile sibling. Instead of cocoa powder, you get brown sugar and butter teaming up to create a caramel-y, butterscotch flavor that’s just… chef’s kiss.

And here’s the best part: they’re easier than brownies. Like, “I forgot about the bake sale and have 40 minutes” easy.

Why you’ll fall in love with these blondies:

• Chewy center with crispy edges — the dream texture combo.
• Packed with buttery, brown-sugar-butterscotch flavor.
• No fancy equipment. No weird ingredients. No stress.
• Customizable! Add nuts, chocolate chips, or even a sprinkle of flaky salt if you’re feeling fancy.

Still not convinced? Ever tried eating one warm out of the oven with a scoop of vanilla ice cream? Yeah. Thought so.

What You’ll Need for Chewy Butterscotch Blondies

Okay, let’s talk ingredients. Nothing wild — just pantry staples. You probably already have most of these lying around.

Ingredients:

• 1 cup (226g) unsalted butter, melted and slightly cooled
• 2 cups (400g) packed light brown sugar
• 2 large eggs + 1 egg yolk (that extra yolk = mega chewiness)
• 2 teaspoons pure vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• Optional (but recommended because… YUM):
  • 1 cup butterscotch chips
  • 1/2 cup chopped pecans or walnuts
  • Flaky sea salt for topping

See? No unicorn dust. Just good old baking staples.

How to Make Chewy Butterscotch Blondies

Now comes the fun part. And honestly, this recipe is so easy it almost feels like cheating.

Step-by-Step Directions:

1️⃣ Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Line a 9×13-inch pan with parchment paper (unless you enjoy chiseling baked goods out of pans, which… no judgment).

2️⃣ Mix Wet Ingredients

• In a big bowl, whisk together melted butter and brown sugar until smooth and shiny.
• Add the eggs, egg yolk, and vanilla. Whisk again. Pretend you’re on one of those baking shows.

3️⃣ Add Dry Ingredients

• In a separate bowl, whisk the flour, baking powder, and salt.
• Fold the dry ingredients into the wet mixture with a spatula. Do NOT overmix — unless you want tough blondies. And nobody wants that.

4️⃣ Toss in the Goodies

• Stir in butterscotch chips and nuts (if using). Save a few to sprinkle on top if you’re feeling extra.

5️⃣ Bake to Perfection

• Spread the batter evenly in your prepared pan. Smooth the top with a spatula.
• Bake for about 25–30 minutes, or until the edges are set and golden but the center still looks a little underdone.
• Let them cool in the pan (or don’t — who am I to stop you?).

Tips for Blondie Greatness

Wanna level up your blondie game? Here are some pro tips I’ve learned from a few too many late-night baking experiments:

🔥 Don’t Overbake

Take them out when they still look a little soft in the middle. They’ll firm up as they cool. Overbaking = dry blondies = sadness.

🥚 Extra Yolk = Extra Chew

That extra egg yolk really does make a difference. It adds richness and chewiness that’ll make people think you have some kind of baking superpower.

🧂 Salt Is Your Friend

Sprinkle flaky sea salt on top before baking (or right after) for that sweet-salty vibe that makes everyone go “OMG what’s in these?”

🍫 Get Creative

Sub out butterscotch chips for white chocolate, dark chocolate, or even toffee bits if you’re feeling rebellious.

Why These Blondies Work Every Time

Ever wonder why some blondie recipes come out dry and cakey? Yeah, me too. Here’s what makes this recipe foolproof:

• Melted butter + brown sugar: This combo gives you that deep caramel flavor and moist texture.
• More brown sugar than flour: Keeps things soft and chewy.
• Not overbaking: Seriously. Cannot stress this enough.

IMO, this recipe is basically a hug in dessert form. And who doesn’t need more hugs? 🙂

FAQS about Chewy Butterscotch Blondies

Can I halve the recipe?

Absolutely. Use an 8×8-inch pan and bake for 20–25 minutes. But honestly — why would you make less?

Can I freeze blondies?

Yep! Wrap them tightly and freeze for up to 3 months. Thaw at room temp or microwave for a few seconds when a craving hits.

Do I need to use butterscotch chips?

Not really. You can leave them out or swap for any other mix-ins you like. Or just embrace the pure brown-sugar bliss without anything else.

How to Serve These Blondies

Blondies are already pretty perfect, but if you wanna get extra fancy:

• Serve warm with vanilla ice cream and caramel sauce (drool).
• Stack them up and drizzle with melted chocolate for a party.
• Sprinkle with powdered sugar for a classy look that says “Oh, these? Just something I whipped up.”

Or just eat them straight out of the pan with a fork. I mean… who hasn’t?

Blondies vs Brownies: The Ultimate Showdown

Ever wondered what sets these two apart (besides color, duh)? Here’s the breakdown:

Feature	Blondies	Brownies
Base Flavor	Buttery, caramel-like	Chocolate, fudgy
Key Ingredient	Brown sugar + butter	Cocoa powder/chocolate
Texture	Chewy, slightly gooey	Dense, fudgy or cakey
Crowd Factor	Unexpected but loved	Always a safe choice

Basically, blondies are the glow-up you didn’t know you needed.

Why I Love This Recipe

Look — I’ve made a lot of blondies in my day. (Don’t ask how many. Just know my jeans still judge me.)

But this recipe? It’s my go-to.

• No mixer.
• No waiting for butter to soften.
• No stressing if the center looks a little underdone.

Every single time, these come out perfectly chewy, golden, and full of that butterscotch magic. Plus, they make my kitchen smell like a bakery — which, FYI, is one of life’s greatest joys.

Related Recipes

• Grandma’s Apple Crisp Recipe
• Lemon Meringue Pie Cannoli Recipe
• Strawberry Lemon Blondies Recipe

Final Thoughts about Chewy Butterscotch Blondies

So, what are you waiting for? These chewy butterscotch blondies are calling your name. Loudly. Like, “hey, why are you still reading and not preheating your oven?!”

They’re ridiculously easy, insanely delicious, and guaranteed to win over anyone lucky enough to snag a square.

So go ahead — bake a batch today. Eat one (or three) warm, and maybe even save some for later if you have superhuman self-control.

And when your friends ask for the recipe? You can decide whether to share it… or just smile mysteriously and say, “Oh, just something I whipped up.” 😉

Now excuse me while I go cut myself another square. Don’t judge. 😉