4.37 from 268 votes

Butterscotch Blondies

These Butterscotch Blondies are a mega satisfying dessert to sink your sweet tooth in to. Soft, chewy, and jam-packed with butterscotch flavor in every single bite. Add in the pecans, and you have that crunch factor that throws these Butterscotch Blondies from good to outstanding. 

Butterscotch blondies cut on a piece of parchment paper.

If you were to ask me to choose between butterscotch and chocolate, I’d easily tell you butterscotch is better. I know some of you are probably thinking, “whatttt?”, but it’s true. I’ve always been a fan of butterscotch and would choose it any day over chocolate. There’s just something special about it.

Ingredients to make butterscotch blondies.
Steps to make butterscotch blondies.
Steps to make butterscotch blondies.

I know these Butterscotch Blondies will become an instant favourite once you try them. I made a batch, and they were all gone within a day. They are addicting! I may have had more than my fair share…shhhhh.

A stack of butterscotch blondies.

More Butterscotch Treats 

Chewy Butterscotch Blondies

These little squares boost great flavor. I make these up for birthday parties, holidays, after-school treats, and of course for those occasional midnight snacking sessions. They are just fantastic no matter when you serve them up. 

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    Best of all, they are easy to whip up for those unexpected guests you might have arriving soon. Make them so your house smells like homemade treats and you have something warm and tasty to dish up. 

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    Butterscotch blondies on a plate.

    What Makes Butterscotch Blondies Chewy

    If you didn’t know brown sugar when used in desserts helps offer that chewy texture. That is why you will see my recipe for Butterscotch Blondies uses brown sugar, and you get a deeper color with a chewy texture. 

    How to Freeze Butterscotch Blondies 

    To freeze your Butterscotch Blondies, just bake as directed and place on a cooling rack and allow to cool completely. Once cooled, you can place them in an airtight container, use a sealable freezer bag, or even use a vacuum packing system. Just lay the bars flat, and remove what air you can. 

    Freeze up to 3 months. I like to pre-slice my bars so when I want one, I just remove one from the freezer and allow to come to room temperature than eat. 

    What Are Blondies 

    Blondies are a favorite in our home. You will find that blondies are similar to a brownie, but instead of reaching for a cocoa base, you use a mix of sugars. Brown sugar used in blondies gives it that caramel taste with a chewy texture that is beyond sweet down to the last crumbs. 

    It might be safe to say; I love blondies a bit more than a classic brownie. Blondies can be made with so many different variances in ingredients, so you really can enjoy all your favorite ingredients in blondie form. 

    How To Know When Blondies Are Done 

    You can know when a blondie is done by looking to see if it is beginning to pull away from the edges of the pan. Then grab a toothpick or knife and stick in the center of the blondies and pull it out. If the toothpick comes out clean, your blondies are done. If there is gooey messy on the toothpick, you need to give the blondies more time to bake. 

    Secret To A Chewy Blondie Recipe 

    Reach into your pantry and grab that brown sugar. You can use light or dark. The dark will give you a more caramel flavor that offers more richness to your blondie. You also want to make sure you measure your ingredients properly. If you add to much flour, they will become denser and heavy. 

    Can You Use Margarine In Replace of Butter in Butterscotch Blondie Recipe

    You get a lot of flavor from the butter in this recipe; please resist the urge to reach for margarine. You won’t get the same results if you do so. 

    A butterscotch blondie topped with a scoop of vanilla ice cream.

    When To Serve  These Butterscotch Blondies 

    • Parties
    • Holidays
    • Bake Sale
    • Dessert for Guests who visit
    • Treats for family 
    • After School Snack
    • Playdate treat
    • Summer BBQ dessert
    • Any other occasion

    There is no wrong time to make these blondies. 

    Whip up a batch or two of these Butterscotch Blondies and thank me later. If you are feeling extra lucky add a scoop of vanilla ice cream on top of a warm brownie and prepare to die and go to heaven. 

    One tip I always do is reheat my brownie in the microwave for a few seconds, to give it that fresh out of the oven taste and warmth. The ice cream melts a bit, over the top, and boy is it one fantastic dessert. 

    You might also like these Butterscotch Pecan Monkey Bread, Brown Butter Caramel Blondies, Butterscotch Lava Cakes, Biscoff Blondies with White Chocolate, Butterscotch Cheesecake Bars, Butterscotch Bars or Butterscotch Pudding.

    Do you like eating your Butterscotch Blondies with a scoop of ice cream? 

    4.37 from 268 votes

    Butterscotch Blondies

    Created by Stacie Vaughan
    Servings 18
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Each bite is sweet, chewy and full of delicious butterscotch flavour. The pecans add a little crunch.


    • ½ cup unsalted butter melted
    • 2 cups brown sugar
    • 2 large eggs
    • 1 tsp vanilla
    • 1 ½ cup all-purpose flour
    • 2 tsp baking powder
    • 1 tsp salt
    • 1 cup pecans chopped


    • Preheat oven to 350°F. Grease a 9×13 inch baking pan and set aside.
    • Stir together butter and brown sugar. Add in eggs and vanilla and stir to combine. Stir in flour, baking powder and salt. Add in nuts and stir to combine.
    • Spread mixture in baking pan. Bake for 30 to 33 minutes or until a toothpick comes out clean. Let cool before cutting into squares.


    Serving: 1piece | Calories: 192kcal | Carbohydrates: 24.8g | Protein: 2.4g | Fat: 9.7g | Saturated Fat: 3.7g | Polyunsaturated Fat: 5.4g | Cholesterol: 34.2mg | Sodium: 143mg | Fiber: 0.8g | Sugar: 15.9g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword blondies, butterscotch blondies

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    Recipe Rating


    1. Delicious. I used more flour because I live above 5000 feet.

      1. Tina Schmid says:

        How much more flour did you use? Thank you.

    2. Absolutely delicious. Made batter according to recipe then added about a 1/2 C chocolate chips and 1/2 C butterscotch. These were a HUGE hit! I made them again tonight for my office for Valentines Day. Thank you!!

    3. I don’t see how much butterscotch to add to recipe. And when to add it

      1. The brown sugar and butter make the homemade butterscotch. There’s no premade butterscotch added.

      2. Right. No butterscotch chips? I added a cup full.

    4. Cindy Gibson says:

      I made these tonight and added 1 cup of butterscotch chips .

    5. Mary K Davis says:

      4 stars
      My first attempt was a bust. I used dark brown sugar and pulled them out at 31 mins. The toothpick came out clean. I cooled them completely in the pan as instructed but once cooled I was unable to cut them or remove them from the pan. After several attempts (short of using a buzz saw) I finally ran hot water into the pan and ran the whole mess down the disposal.

      Not one to give up easily I sprayed the pan, then lined it with parchment, sprayed the parchment and used light brown sugar instead of dark. I baked them for 28 mins, cooled completely and used the parchment to lift them from the pan.
      Cutting them into squares was easy and they are delicious!

    6. The recipe never says anything about butterscotch except in the name:

    7. 2 stars
      Didn’t taste like butterscotch, next time if there is no time really need to add butterscotch chips☹️

    8. sherry smith says:

      5 stars
      These are the best ! Perfect taste , perfect texture, made as recipe stated , didn’t change anything !

    9. Made these yesterday and they were delicious and chewy. Might try using an 11×7 dish next time as these were on the thin side. I prefer a higher blondie, just my preference. Also, a little difficult getting them out of the dish even though I sprayed with Pam. Thinking of using parchment paper over sprayed dish as someone previously stated . Definitely a “keeper” recipe!

    10. Maxie Moates says:

      Did you forget to put butterscotch morsels in the ingredient list ??

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