Deliciously moist, chewy and full of flavor, these Butterscotch Blondies are a hit among crowds. Perfect for any gathering or just to have a dessert lying around!
I loooove butterscotch, it is one of those flavors that I feel like you either love it or hate it!
I enjoy butterscotch in bars, cakes, pies or any dessert form that you can think of. These Butterscotch Blondies are one of my all-time faves.
With butterscotch chips in the bars themselves then with a delicious butterscotch drizzle, you have the perfect amount of flavor.
These are not too overpowering, I feel like they balance really well and give you just the right amount of butterscotch flavor that you need.
Plus these are super easy, blondies are one of my favorite things because the fact that they are easy and versatile.
If you are a lover of bars and butterscotch then you have to add these Butterscotch Blondies to your menu, they are perfect for alllll the things.
Some of my other favorite bar/blondie recipes we have on our site include: Cherry Cheesecake Bars, Carmelitas and Banana Blondies.
WHY THIS RECIPE WORKS:
- Easy to find ingredients.
- These come together quickly and make a large batch.
- They are great all year round and for any type of gathering.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking powder
Fine sea salt
Dark brown sugar
Unsalted butter
Eggs
Vanilla extract
Butterscotch chips
HOW TO MAKE BUTTERSCOTCH BLONDIES, STEP BY STEP:
- Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray, set aside.
- In a medium-sized bowl stir together the flour, baking powder, and salt until combined, set aside.
- In a large bowl add the brown sugar, melted butter, eggs, and vanilla and whisk together until smooth.
- Add the dry ingredients to the wet and stir together until there are no dry patches.
- Then, add 1 ½ cups of the butterscotch chips and fold them in until evenly distributed.
- Spread the batter into the prepared baking dish, Take a handful of the remaining butterscotch chips and sprinkle it over the batter in the baking dish.
- Place in the oven and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool completely in the pan.
- Take the bars out using the parchment paper to help you lift them out. Cut into bars.
- Place the remaining butterscotch chips into a microwave-safe bowl. Microwave in 15-second intervals, stirring in between until melted.
- Place the melted butterscotch into a piping bag or ziptop bag and cut a small piece of the corner off. Drizzle over the cut bars, let them set for about 20 minutes so the butterscotch on top solidifies, then serve!
DO I HAVE TO USE DARK BROWN SUGAR?
Using the dark brown sugar in this recipe really brings out the butterscotch flavor and enhances that.
If you are not a fan of dark brown sugar, light brown sugar will work just as well with a less rich flavor but still super tasty!
CAN I ADD ANY ADDITIONS TO THE BATTER?
These are a super versatile recipe and any addition will taste amazing. Some of our favorite add-ins include:
- Chocolate Chips
- Reese’s Pieces
- Mini M&M’s
- Peanut Butter Chips
- Toffee Bits
- Chocolate Toffee Bits
- White Chocolate Chips
- Chopped Nuts
WHEN IS THE BEST TIME TO ADD THE DRIZZLE?
We like to cut our bars and then add the drizzle to the top, it makes it more even in our opinion.
You can drizzle it over the whole pan before you cut them if you’d like, but once it hardens it will break in pieces.
DO I HAVE TO USE THE PARCHMENT PAPER?
This is up to you, we use it to remove the bars out of the pan before cutting to make it easier.
You can absolutely leave the bars in the pan, drizzle and cut in there as well. I would spray the pan well with non-stick cooking spray.
HOW TO STORE:
These can be stored in an airtight container on the countertop where they will keep for up to 5 days.
They can also be frozen, place in a freezer bag or container and they will keep in the freezer for up to 3 months.
To defrost, remove from the freezer onto the countertop until thawed.
TIPS AND TRICKS:
- If you want a less rich flavor, use light brown sugar.
- Other additions can be added to the batter, see above for some ideas.
- You can top or drizzle these blondies with other things such as melted white, semi-sweet or dark chocolate, chocolate or vanilla buttercream, peanut butter drizzle, brown sugar frosting, etc.
- These can be frozen, see above on how to do that.
- You do not have to sprinkle the top of the batter with butterscotch chips if you do not want, this is for asthetic purposes.
- You can leave the drizzle off completely.
Lover of butterscotch and bars? Then you have to add these Butterscotch Blondies to your baking menu ASAP!
If you like this recipe you might also like:
- Grandma’s Butterscotch Cake
- Butterscotch Oatmeal Crinkle Cookies
- M&M Blondies
- Lunch Lady Peanut Butter Bars
If you’ve tried these BUTTERSCOTCH BLONDIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Butterscotch Blondies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ cups dark brown sugar packed
- ½ cup unsalted butter melted and cooled slightly
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups butterscotch chips divided
Instructions
- Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray, set aside.
- In a medium-sized bowl stir together the flour, baking powder, and salt until combined, set aside.
- In a large bowl add the brown sugar, melted butter, eggs, and vanilla and whisk together until smooth.
- Add the dry ingredients to the wet and stir together until there are no dry patches.
- Then, add 1 ½ cups of the butterscotch chips and fold them in until evenly distributed.
- Spread the batter into the prepared baking dish, Take a handful of the remaining butterscotch chips and sprinkle it over the batter in the baking dish.
- Place in the oven and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool completely in the pan.
- Take the bars out using the parchment paper to help you lift them out. Cut into bars.
- Place the remaining butterscotch chips into a microwave-safe bowl. Microwave in 15-second intervals, stirring in between until melted.
- Place the melted butterscotch into a piping bag or ziptop bag and cut a small piece of the corner off. Drizzle over the cut bars, let them set for about 20 minutes so the butterscotch on top solidifies, then serve!
Notes
- If you want a less rich flavor, use light brown sugar.
- Other additions can be added to the batter, see above for some ideas.
- You can top or drizzle these blondies with other things such as melted white, semi-sweet or dark chocolate, chocolate or vanilla buttercream, peanut butter drizzle, brown sugar frosting, etc.
- These can be frozen, see above on how to do that.
- You do not have to sprinkle the top of the batter with butterscotch chips if you do not want, this is for asthetic purposes.
- You can leave the drizzle off completely.
Nutrition
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