Butterscotch Blondies

If you’re a fan of chewy, buttery bars with that rich, caramel-y vibe, you’ll want to make these Butterscotch Blondies ASAP. They’re everything you love about a brownie—without the chocolate. Instead, they’re loaded with brown sugar and pecans for a sweet, nutty bite that feels a little nostalgic and a whole lot delicious.

This is one of those easy, no-fuss recipes I reach for when craving something homemade but don’t want to mess around with frosting or layers. Just mix, bake, slice, and enjoy. The edges get golden and crisp, the center stays soft and chewy, and the pecans give it just the right amount of crunch.

Perfect for bake sales, potlucks, or when you just want something sweet with your coffee. Trust me, once you taste them, you’ll be hooked.

I’ve been making this butterscotch blondie recipe for years, and they’ve become a bit of a family tradition. I still remember the first time I baked them—it was a rainy Sunday afternoon, and I was craving something sweet but didn’t want to run to the store. I had just enough brown sugar and a half bag of pecans in the pantry, so I figured I’d give it a go. They were a hit from the very first batch. It’s one of those simple recipes that brings a little warmth to the day, and always disappears fast.

Why You’ll Love This Recipe

• Rich butterscotch flavor: Thanks to a full two cups of brown sugar, every bite is sweet, buttery, and full of caramel notes.
• Easy to make: No mixer needed—just a bowl, a spoon, and a few pantry staples.
• Chewy texture: The blondies bake up with crisp edges and a soft, fudgy center.
• Great for sharing: Makes a big batch that’s perfect for potlucks, bake sales, or just treating your friends and family.
• Customizable: Swap the pecans for walnuts, chocolate chips, or keep them plain—it’s totally up to you.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: Using melted butter gives the blondies a dense, chewy texture—just make sure it’s slightly cooled before mixing with the eggs.
• Brown sugar: This is where all that rich butterscotch flavor comes from. Light or dark brown sugar both work—dark will give a deeper molasses taste.
• Large eggs: Help bind everything together and add richness. Room temperature eggs mix in more smoothly.
• Vanilla extract: Adds warmth and depth—don’t skip it!
• All-purpose flour: The base of the batter; spoon and level it so your blondies don’t end up too dense.
• Baking powder: Gives the blondies a bit of lift so they’re not too heavy.
• Salt: Balances out the sweetness and enhances the butterscotch flavor.
• Chopped pecans: Add a nutty crunch. Toasting them first brings out even more flavor, but they’re delicious either way.

How to Make Butterscotch Blondies

• Step One: Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
• Step Two: Mix the butter and brown sugar in a large mixing bowl.
• Step Three: Add in eggs and vanilla and stir to combine. 
• Step Four: Stir in flour, baking powder, and salt. Add in nuts and stir to combine.

• Step Five: Spread the mixture in the baking pan. Bake for 30 to 33 minutes or until a toothpick comes out clean. Let cool before cutting into squares.

What to Serve With Them

These Butterscotch Blondies are pretty perfect on their own, but if you want to dress them up or turn them into a full-on dessert, here are a few tasty ideas:

• Fresh fruit: A few berries on the side add a nice pop of freshness if you want to balance the sweetness a bit.
• A scoop of vanilla ice cream: The warm blondie and cold ice cream combo is next-level delicious.
• Drizzle of butterscotch sauce: For an extra hit of butterscotch goodness, a little butterscotch goes a long way.
• Cup of coffee or tea: These sweet and rich bars are perfect for an afternoon treat with a hot drink.

Variations and Substitutions

• Try browned butter: For a nuttier, richer taste, brown the butter before mixing it in (just be sure to let it cool first).
• Swap the nuts: Not a fan of pecans? Try walnuts, almonds, or leave them out entirely for a smoother bite.
• Add chocolate chips: Toss in a cup of semi-sweet or white chocolate chips for a blondie-meets-cookie-bar twist.
• Use dark brown sugar: For a deeper, more molasses-y flavor, substitute light brown sugar for dark.
• Gluten-free option: Use a 1:1 gluten-free flour blend instead of the all-purpose flour.
• Add a sprinkle of sea salt: A light sprinkle of flaky sea salt on top after baking really brings out the butterscotch flavor.

Storage Instructions

Let the blondies cool completely before storing. You can keep them in an airtight container at room temperature for up to 4 days—if they last that long! 

Storing them in the fridge isn’t necessary and can actually dry them out or make them a bit too firm.

For longer storage, place them in a freezer-safe container or zip-top bag and freeze for up to 3 months. Just pop one in the microwave for a few seconds to warm it up and bring back that soft, chewy texture.

Recipe Tips and Tricks

• Cool the butter slightly before mixing it with the eggs to prevent them from scrambling.
• Don’t overmix the batter once you add the flour—stir just until everything is combined to keep the blondies tender.
• Use parchment paper to line your baking pan for easy removal and cleaner edges when cutting.
• Check doneness with a toothpick—it should come out mostly clean with a few moist crumbs. Overbaking can lead to dry blondies.
• Let them cool before slicing to help them set up and hold their shape better (even though it’s tempting to dig in early!).
• Toast the pecans beforehand to bring out their flavor—it adds a little something extra without much effort.

Can I Use Margarine Instead of Butter?

I don’t recommend it for this recipe. Butter adds that rich, classic flavor that really makes the butterscotch shine, and it also helps give the blondies their chewy, dense texture. Margarine just doesn’t deliver the same depth of flavor, and depending on the brand, it can sometimes make the bars greasy or too soft. If you want that perfect balance of sweetness, chewiness, and buttery goodness, stick with the real deal.

Why Are There No Butterscotch Chips?

Despite the name, butterscotch flavor doesn’t actually require butterscotch chips. Traditional butterscotch is made from just two key ingredients: brown sugar and butter. When those two melt together, they create that rich, caramel-like taste we associate with butterscotch.

In these blondies, the melted butter and brown sugar do all the heavy lifting when it comes to flavor. So even though there are no chips in the mix, the classic butterscotch taste is still front and center—no extras needed! But if you really want to lean into it, tossing in some butterscotch chips is always a tasty option.

What is a Blondie?

A blondie is kind of like a brownie’s golden cousin. Instead of cocoa or melted chocolate, blondies are made with brown sugar and butter as the base, which gives them that rich, caramel-y flavor. They have the same chewy, fudgy texture as a brownie, but with a sweet, buttery taste that’s all their own.

You can think of them as a cross between a cookie bar and a brownie—but without the chocolate. Blondies are super versatile, too. You can add nuts, chocolate chips, dried fruit, or just enjoy them plain.

Try my other blondie recipes: Brown Butter Caramel Blondies and Biscoff Blondies with White Chocolate.

Butterscotch Desserts

• Butterscotch Cheesecake Bars
• No-Bake Butterscotch Cookies 
• Butterscotch Pecan Monkey Bread
• Butterscotch Lava Cakes
• Butterscotch Bars
• Butterscotch Pudding

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