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Butterscotch blondies recipe

Butterscotch blondies recipe

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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Blondies

If you like chewy chocolate brownies, but also love butterscotch, then try this recipe for butterscotch blondies. They're moreish and delicious and really easy to make. Great for cake sales.

87 people made this

IngredientsServes: 25

  • 55g butter, softened
  • 220g dark brown soft sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 95g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 60g chopped walnuts
  • Butterscotch icing
  • 30g butter, softened
  • 4 tablespoons dark brown soft sugar
  • 2 tablespoons milk
  • 120g icing sugar

MethodPrep:20min ›Cook:32min ›Ready in:52min

  1. Preheat oven to 180 C / Gas 4. Grease a 20cm square baking tin.
  2. In a medium bowl, cream together 50g butter and 220g dark brown soft sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared tin.
  3. Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the tin. Cool completely before icing.
  4. To make the icing, combine 2 tablespoons butter, 4 tablespoons dark brown soft sugar and milk in a small saucepan over medium-high heat. Bring to the boil and simmer for 2 minutes. Remove from heat, cool and beat in the icing sugar. Adjust the milk or icing sugar if necessary to achieve a good spreading consistency. Spread over cooled blondies and let set before cutting into squares.

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Reviews & ratingsAverage global rating:(71)

Reviews in English (64)

Delicious once I'd adjusted the quantities:125g melted butter200g sugar175g flour2 eggsBeat eggs and sugar together then add vanilla extract and melted butter. Sieve in flour and baking powder. Bake for 20 minutes then ice as recipe above. It makes 16 squares or 12 rectangles.-13 Nov 2012

this has to be the most disastrous thing i have ever made......turned out flat, tasteless & inedible. Didnt appear to be enough butter to combine with the other ingredients......are the quantities correct????-24 May 2011

I’m not convinced the quantities of the ingredients have been converted from an American recipe correctly. It was a disaster, wish I’d read the reviews first!! this site... It might be a good idea to change this recipe!!-08 Apr 2018

Salted Butterscotch Blondies

Dense and chewy butterscotch blondies are made with brown butter, sea salt, and butterscotch morsels. These sweet and salty bars hit the spot when you need a simple yet satisfying dessert. No mixer needed!

These innocent little squares boast huge flavor and texture. Super dense, chewy, filled with brown sugar, topped with sea salt, and the two words to end all other words: brown butter. Not to mention they’re loaded with butterscotch, the best and most underrated morsel in the baking aisle! There’s also no mixer or fancy kitchenware required, so not only do they taste unbelievable– they’re insanely easy to make. Win win win and… win.

If you gush over sweet & salty desserts, this one has your name written all over it.

Butterscotch Blondies

A blondie dessert is simply a baked dessert that is similar to a chocolate brownie. It&rsquos also called a blonde brownie or a blondie. The difference in ingredients between a blondie and a brownie is that blondies swap out vanilla or butterscotch flavors instead of cocoa. The sweet, chewy familiar feel still remains.

Baking this homemade blondie recipe might even challenge your love of chocolate brownies!

Cooking Light Butterscotch Bars Recipe

I followed a Cooking Light recipe for these butterscotch blondies bars. My only addition was to include a generous handful of butterscotch chips for a bit of texture. I loved the chips but if you don&rsquot have any at home, make these anyway because the sweet, chewy bites of these blondies is not to be missed.

The butterscotch flavor of these Cooking Light butterscotch bars comes from the butter along with the brown sugar. Let the butter brown slightly then incorporate the other ingredients. Yes, it is a lot of sugar&mdasheven more sugar than flour&mdashbut go with it. And don&rsquot skimp on the butter either!

Why bake Butterscotch Blondies?

These blondies are a crowd favorite. Blondies are similar in texture to their more popular cousin, the brownie. They are chewy and rich in flavor. Butterscotch brownies are good to make ahead then to take along to a picnic, a family function, a day at the beach.

My batch of butterscotch blondies is gone but I may make them again for a school function this week. The parents and kids alike will love this dessert!

This Butterscotch Blondies recipe will become one of your most requested treats. Made in a 9 x 13 pan, these blondies can be cut into squares or bars and will feed a crowd.

Brown butter blondies

This recipe has a step where you essentially make brown butter. This is a process in which you simply melt the butter, letting some of the water content evaporate until you are left with a nutty, fragrant melted butter.

You can make a light, medium or dark brown butter as is explained in this article by Bon Appetit.

You are not making a traditional butterscotch with this method but the taste that the brown butter lends to the blondies will remind you of butterscotch.

Adding in butterscotch baking chips provides an additional texture and flavor.

  • 1 (18.25 ounce) package yellow cake mix with pudding
  • ⅓ cup butter or margarine, softened
  • 3 eggs, divided
  • 1 cup chopped pecans, toasted
  • 1 cup butterscotch-flavored chips
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.

Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven sprinkle with pecans and butterscotch chips.

In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.

Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.

Recipe Summary

  • 9 tablespoons unsalted butter, softened, plus more for pan
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup butterscotch chips
  • 1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
  • 1/4 cup toffee bits

Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang) set pan aside.

Whisk together flour, baking powder, and salt in a medium bowl set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.

Pour batter into prepared pan spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Helpful items used in these blondies

  1. Mixing Bowl Set – A favorite set of 4 Pyrex bowls with colored lids.
  2. 9 x 13 Glass Pan – This set comes with a 9 x 13 and a square pan, both with lids.
  3. Wooden Mixing Spoons – We love mixing blondies with a nice wooden spoon.

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.



Bake Sale Hero

If you’re looking to show off a little you can make a batch of these Butterscotch Brownies AND a batch of the equally easy One Pot Fudgy Brownies and put them together on the bake sale table.

You know what else looks pretty? Stack a blondie on top of a brownie, slide them into those small clear plastic party goody bags, and tie the top with ribbon. This combo would also make a pretty compelling parting gift if you were hosting a baby shower or some such. Or you could just stack one on top of another and eat them in your pajamas.

  • 1 cup butter, melted
  • 2 cups packed light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 cup chopped walnuts
  • 2 teaspoons instant coffee granules
  • 2 tablespoons water
  • ½ cup butter, softened
  • 3 cups sifted confectioners' sugar

Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.

Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.

Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.

Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.

To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

How to Make Blondies

Let’s see just how easy making blondies is!

  1. Whisk dry ingredients together. Whisk flour, baking powder and salt together in medium bowl set aside.
  2. Whisk wet ingredients together. Whisk sugar and melted butter in a separate medium bowl until combined. Mix in eggs and vanilla until well combined.
  3. Combine wet and dry ingredients. Using a rubber spatula, fold flour mixture into egg mixture just until combined. Do not overmix. Fold in 1 cup pecans, ½ cup coconut and ¾ cup butterscotch chips.
  4. Bake blondies. Bake blondies for 30-35 minutes or until a tooth pick inserted comes out with a few moist crumbs – NOT CLEAN. It is important not to overbake your blondies or they will be hard instead of soft and chewy.

How to Make Blondies

This batter is made up of melted butter, a fair amount of brown sugar, and much less flour than normal which is great for a soft and chewy blondie. But the addition of the butterscotch chips really puts them over-the-top. You can, of course, use milk chocolate chips or white chocolate chips if you prefer, or even do a half and half combination of your favorite chips.

First, combine the melted butter and brown sugar in a large bowl. Stir well before adding the eggs and egg yolk, one at a time, mixing it all together. Next, add the vanilla.

Meanwhile, in a medium bowl, whisk together the flour, cornstarch (the ingredient that helps the bars from getting too dry), baking powder, and salt. Stir the dry mixture into the butter and egg mixture until completely combined.

If the batter is getting too thick, you can always use a hand mixer. Finally, gently fold in the butterscotch chips. Spread the batter into the 9࡯-inch pan and bake for 35-40 minutes. If you are using a 9吉-inch pan, you will bake the bars for 25-30 minutes. Let them cool before cutting them.

Butterscotch Blondies

Yield: 24 small blondies

Prep Time: 25 min

Cook Time: 30 min

These taste like butterscotch, so they are AMAZING!!


2 cups all-purpose flour
2 1/2 cups packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 stick + 2 tablespoons) unsalted butter
6 large egg whites


1. Preheat the oven to 350 degrees F. Spray a metal 13x9-inch pan with nonstick spray.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt.

3. Place the butter in a small saucepan over medium heat. Cook 6 minutes or until lightly browned, stirring often. Pour into a small bowl and let cool. Then add the egg whites to the butter and whisk together (make sure the butter is not hot or it will cook the egg whites!!) Pour the butter mixture into the flour mixture and stir just until everything is all combined. Spread the batter evenly into the prepared pan. Bake 30 minutes, or until a toothpick inserted into the middle comes out clean. Cool, then slice and EAT.


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