Butterscotch Blondies

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Soft, chewy, and full of butterscotch flavor — these easy blondies are a one-bowl dessert with rich caramel notes, a hint of vanilla, and optional crunchy pecans.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes
Servings: 12 bars
Dietary: Freezer-friendly, Nut-free adaptable

Ingredients

  • Unsalted butter – melted (½ cup / 1 stick)

  • Light brown sugar – packed (1 cup)

  • Large egg (1)

  • Vanilla extract (1 tsp)

  • All-purpose flour (1 cup)

  • Baking powder (½ tsp)

  • Salt (½ tsp)

  • Butterscotch chips (½ cup)

  • Chopped pecans – optional (½ cup)

Instructions

  1. Prep the pan: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment.

  2. Mix wet ingredients: In a large bowl, stir melted butter and brown sugar until smooth. Add egg and vanilla; mix until creamy.

  3. Add dry ingredients: In another bowl, whisk flour, baking powder, and salt. Slowly add to the wet mixture, stirring just until combined.

  4. Fold in extras: Gently fold in butterscotch chips and pecans (if using).

  5. Bake: Spread batter evenly into the dish. Bake 20–25 minutes, until edges are golden and a toothpick comes out clean.

  6. Cool & slice: Cool completely in the pan. Cut into 12 bars.

Quick Notes & Pro Tips

  • Chewier bars: Pull from the oven as soon as the center sets.

  • Nut-free version: Simply skip the pecans.

  • Flavor swaps: Try chocolate chips, white chocolate, or toffee bits for variety.

  • Make ahead: These freeze beautifully — wrap tightly and store for up to 2 months.

  • Gluten-free: Substitute a 1:1 gluten-free flour blend.

Why You’ll Love It

These blondies are gooey, sweet, and buttery with that irresistible caramel-like butterscotch flavor. They’re perfect for bake sales, quick desserts, or pairing with coffee for an afternoon treat.

Step-by-Step Cooking Guide

1. Make the Base

  • Stir melted butter and brown sugar for a smooth, caramel-flavored base.

2. Add Dry Ingredients

  • Fold in flour mixture gently to avoid overmixing (which makes them dense).

3. Add Mix-Ins & Bake

  • Butterscotch chips bring richness; pecans add crunch. Bake until edges are golden.

Ingredient Details & Substitutions

  • Butterscotch chips: Swap for chocolate, peanut butter, or white chocolate chips.

  • Nuts: Pecans add texture, but walnuts or almonds work too.

  • Brown sugar: Use dark brown sugar for a deeper molasses flavor.

Variations & Serving Suggestions

  • Salted caramel: Sprinkle with flaky sea salt right after baking.

  • Dessert plate: Serve warm with vanilla ice cream for an indulgent treat.

  • Holiday twist: Add a pinch of cinnamon or nutmeg for cozy seasonal flavor.

Storage & Make-Ahead

  • Room temp: Store in an airtight container for up to 4 days.

  • Freezer: Wrap individual bars and freeze for up to 2 months.

  • Reheating: Microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

Q: Can I double this recipe?
A: Yes — bake in a 9×13-inch dish for about 25–28 minutes.

Q: Can I use dark brown sugar?
A: Absolutely — it adds deeper flavor and a bit more chewiness.

Q: How do I make them extra gooey?
A: Slightly underbake (around 20 minutes) and let cool in the pan.

Personal Note

These blondies are my go-to when I need a fast dessert that still feels special. Butterscotch brings a nostalgic, caramel-like sweetness that pairs perfectly with a cup of coffee or a scoop of ice cream.

Your turn!
If you try these Butterscotch Blondies, leave a comment or tag me on social media — I’d love to see your batch!

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