Butterscotch Blondies

Butterscotch Blondies

I always associate butterscotch with two things: one is those butterscotch candies in the yellowish gold wrappers that come in your grandparents’ candy dish (with those awesome strawberry candies and everything else is gross). The other is my brother. I remember it always being his flavor of choice in childhood. I feel like butterscotch is an under-used and under-rated flavor in baking, so I decided to change that with this recipe for Butterscotch Blondies.

A bunch of butterscotch blondies spread around on a white marbled surface

How to make Butterscotch Blondies

These blondies use both butterscotch sauce and butterscotch chips for double butterscotch deliciousness! As always, you’ll start with beating together the butter and sugar.  Next add in the eggs and butterscotch sauce, followed by the dry ingredients, and then you’ll stir in the chips to finish the batter. Pour it into your pan and bake! Be sure to let them cool before cutting!

Side view of a bunch of butterscotch blondies on a white marble surface, with a front and fairly central one having a bite taken out of it

I honestly wasn’t sure if adults were fans of butterscotch because I always associate it with childhood, but I shared these with some friends and every single person gave them rave reviews. These are a must-make, first for yourself, and then for everyone you know!

Butterscotch Blondies

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 35 blondies

Ingredients

  • 1 stick butter melted and cooled
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 cups butterscotch sauce
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 11 oz bag butterscotch chips

Instructions

  • Preheat oven to 375 F and line a 9x13 pan with non-stick foil.
  • Combine butter and sugar.
  • Beat eggs and butterscotch sauce into the sugar mixture.
  • Add flour, baking soda, and salt, and mix until smooth.
  • Fold in the butterscotch chips.
  • Spread mixture into lined pan and bake 25-30 minutes, until a toothpick inserted into the center comes out clean. The batter is a similar color to the toothpick, so look closely!
  • Cool completely, then cut into squares.

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