Take a bite of these Browned Butter Blondies with Butterscotch Chips and experience dessert bliss. They’re rich, chewy, and filled with the perfect amount of sweet butterscotch goodness.
My obsession with these baked delights started with these Cherry Garcia Bars. Most of the time I use that recipe and just swap out the mix-ins!
I wanted to make something you could take to holiday gatherings, so butterscotch came to mind. Then white chocolate came to mind, too. And what kind of self-respecting food blogger would I be if I didn’t make these blondies with brown butter?
This recipe makes a 9” x 9” pan of blondies, but you can easily double it if you’re feeding a crowd. Make sure you provide plenty of milk! Or, you know, hot buttered rum.
Table of Contents
Reasons to Love These Blondie Bars
- This Butterscotch Blondies recipe creates a perfectly chewy texture that keeps you coming back for more.
- These blondies stay fresh and delicious for days, making them perfect for make-ahead desserts.
- Butterscotch Blondies make a delightful and thoughtful homemade gift for any occasion.
Recipe Ingredients
- Butterscotch Chips: Infuses bursts of rich butterscotch flavor and adds delightful pockets of gooey texture.
- Vanilla Extract: Enhances the warm, sweet notes of butterscotch, adding a layer of rich, aromatic depth of flavor.
- Walnuts: Contribute a subtle, nutty crunch and provide richness to the blondies.
See the recipe card for full information on ingredients and quantities.
Variations
- Add-Ins: Swap out the walnuts for toasted pecans or almonds if you prefer different nuts. For a touch of fruity sweetness, incorporate dried cranberries or cherries. If you’re a chocolate lover, add dark chocolate or milk chocolate chunks for a luscious, melty surprise in every bite.
- Topping Options: Drizzle melted chocolate or caramel sauce over the cooled blondies for an extra layer of sweetness. A light dusting of kosher salt can enhance the sweet flavors and add a delightful contrast. For chocolate lovers, sprinkle semi-sweet chocolate chips on top.
How to Make Browned Butter Blondies with Butterscotch Chips
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9 inch baking pan with parchment paper.
Step #2: Place the butter in a small, heavy-bottomed pot. Heat over medium for 6 minutes, stirring constantly. The butter will foam, turn clear, and then turn a golden-brown color. Remove from heat and whisk in the brown sugar and vanilla until well combined. Let the mixture cool for 5 minutes.
Step #3: Meanwhile, whisk the flour, baking powder, and salt together in a large mixing bowl.
Step #4: Pour the cooled butter mixture into the large bowl of dry ingredients and mix well. Stir in the beaten eggs.
Step #5: Fold the white chocolate, butterscotch, and walnut pieces into the mixture. Scrape into the prepared pan and bake for 26-30 minutes, until the top cracks and the blondies are firm to the touch.
Step #6: Cool on a wire rack before cutting into bite-sized squares.
Expert Tips
- Maximizing Flavor: When browning the butter, make sure to scrape all the brown bits from the bottom of the pan into your batter. These bits are packed with flavor and add a nutty richness to your blondies.
- Achieving Clean Slices: For the best way to cut Browned Butter Blondies cleanly, let the blondies cool completely and use a sharp knife. Run the knife under hot water and wipe it clean between cuts for neat, precise portions.
Frequently Asked Questions
The main difference is the flavor base. Blondies use brown sugar and vanilla, giving them a caramel-like taste, while brownies use cocoa powder or melted chocolate for a rich, chocolatey flavor.
Yes, you can use a stand mixer for this recipe. However, it’s easily mixed by hand using a whisk and spatula, ensuring a smooth batter and avoiding overmixing.
Storage Info
To store Butterscotch Blondies, keep them in an airtight container at room temperature for up to 5 days. To freeze, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Thaw it by leaving them at room temperature for a few hours. To reheat, warm individual pieces in the microwave for 10-15 seconds, or in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 5 minutes, to restore their soft, chewy texture.
More Delicious Desserts that You’ll Love
Browned Butter Blondies with Butterscotch Chips Recipe
Ingredients
- 1 1/2 sticks unsalted butter
- 1 1/2 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs - beaten
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup coarsely chopped walnuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9 inch baking pan with parchment paper.
- Place the butter in a small, heavy-bottomed pot. Heat over medium for 6 minutes, stirring constantly. The butter will foam, turn clear, and then turn a golden-brown color. Remove from heat and whisk in the brown sugar and vanilla until well combined. Let the mixture cool for 5 minutes.
- Meanwhile, whisk the flour, baking powder, and salt together in a large mixing bowl.
- Pour the cooled butter mixture into the large bowl of dry ingredients and mix well. Stir in the beaten eggs.
- Fold the white chocolate, butterscotch, and walnut pieces into the mixture. Scrape into the prepared pan and bake for 26-30 minutes, until the top cracks and the blondies are firm to the touch.
- Cool on a wire rack before cutting into bite-sized squares.
NOTES
Nutrition
Sweet, rich, and perfectly balanced, my new favorite blondie recipe.
This recipe is to die for! Addictive isn’t even the word for these delectable treats. I substitute salted macadamia nuts for walnuts and finish the top of the batter with a sprinkling of fleur de sel prior to baking. Fantastic!
Christina,
Thanks for the love and for sharing your adaptations!
– Linda
I’m baking my way through an alphabet of desserts and this looks like the perfect option for the letter “B!” I planned to try making butterscotch– so I might do that then add it to this recipe.
Can this recipe be doubled and baked in a 9x13in pan? I am wanting to make a larger batch 🙂
I haven’t tried that, but it seems like they would come out a bit thick. Let me know if you give it a shot!