Easy Butterscotch Blondies, A Crowd Pleaser
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 instead of a cakey crumb. 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 crown pleaser.
Servings 18 Slices
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.