Last updated on July 28th, 2026.
My Butterscotch Blondies are everything a great blondies should be: buttery, chewy, and packed with deep butterscotch flavor. Brown sugar provides moisture and caramel notes, while melted butter creates a dense, fudgy texture. Chocolate and butterscotch chips along with crunchy nuts add layers of flavor and texture with pockets of melted chocolates and satisfying crunch in every bite. This is an easy, one bowl rich dessert and a huge crowd pleaser.
I have a bit of a love-hate relationship with these Butterscotch Blondies. My kitchen is constantly filled with cakes, pastries, cookies, brownies and bars. Some recipes take days to perfect, and they are bakery level. Yes, somehow every single time these blondies make an appearance, they steal the show.
The frustrating part is that this recipe could not be easier. One bowl, simple pantry staples, and very little effort. I usually bake them as that extra dessert next to the impressive Rich Pistachio Brownies, expecting them to plat a supporting role. Instead they are always the first to disappear.
The Secret To Blondies Success
I initially tested this recipe a few times and since then, baked it more than a dozen times. And I have been humbled by it whenever I tried any shortcuts. So before you jump to the recipe, take a short moment to read my tips and recipe notes:
- Allow the wet mixture to sit for a few minutes before adding the dry ingredients. This extra minutes, allow the sugar to dissolve in the liquids. This means that during baking, less moisture will evaporate , adding extra layer of moisture to every bar.
- Under bake. What I mean is that the blondies are ready to be removed from the oven when you think they need “just a few more minutes”. The sides are set and puffed but the center is mostly undone. Trust the process, they will set as they cool out of the oven. Over baking means sticky, unpleasantly chewy bars.
Storing the Blondies
Best is to store the blondies at room temperature in a sealed container for up to 4 days. Also, you can freeze the blondies for up to 1 month in a freeze bag. When ready, remove from the bag and allow to reach room temperature.
Easy Butterscotch Blondies, A Crowd Pleaser
Ingredients
- 1 3/4 cup (200g) AP Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup (113g) Unsalted Butter melted
- 1 1/2 cup (320g) Light Brown Sugar
- 2 Large Eggs at room temperature
- 2 tsp Vanilla Extract
- 1 tbsp Whiskey Optional
- 1 cup (170g) Butterscotch chips
- 1 cup (170g) Semi-sweet Chocolate chips
- 1 cup (120g) Chopped Walnuts
Instructions
- Preheat oven to 350F. Line a 9" x 13" , or 7" x 13" pan with parchment paper.
- Sift the flour (200g), baking powder (2 teaspoon) and salt (1/2 teaspoon) and a bowl and set a side.
- Measure the brown sugar (320g) in a large bowl, then pour over the melted butter (113g). Mix in the eggs (2), Vanilla extract (2 teaspoons), and whiskey (1 Tablespoon). Set it aside for about 10-15 minutes.
- Mix in the flour mixture and mix just to incorporate the flour.
- Fold in the chocolate chips (170g), butterscotch chips (170g) and chopped Nuts (120g) and spread the mixture evenly in the prepared pan.
- Bake for 18-20 minutes over the medium oven rack. Until the top is light brown, the sides are set and a toothpick comes out from the center of the pan with wet crumbs.
- Remove the Blondie from the over and let cool completely before slicing.
Yum! These look delicious! I will have to try making these with my daughter!
Hello! Can’t remember who led me to this recipe, but I’m glad it happened. Question about this drool-worthy recipe: amount of butterscotch chips is 1 cup (170 g/6oz.). Amount of chocolate chips is also listed as 1 cup, but weight (340 g/12 oz.) is double what’s listed for butterscotch chips. Please clear up this confusion for me! Thanks, Cheryl
Hi Cheryl, 1 cup is 170 g, that was a typo. Hope you enjoy the recipe.
Hi sounds delish. One question In the notes it says to not over mix. That’s why flour is added before eggs. But in the directions it adds eggs then flour. Should the directions be reversed?
Add the eggs when the butter and sugar mixture is cool enough, then add the flour mixture.