Chewy homemade blondies with butterscotch chips. These Butterscotch Blondies are the BEST, especially served with ice cream and an easy homemade butterscotch sauce.
If I’m having a sweet tooth on the weekend I usually turn to some sort of brownies/bars or cookies. They’re the fastest to make and always super tempting. Some of my favorite easy cookie bar recipes include:
- Best Ever Peanut Butter Bars
- Smore Cookie Bars
- Oreo Magic Bars
- Triple Chip Blondies
- Toffee Chocolate Chip Bars
I can’t say enough great things about these butterscotch blondies. They are soft, thick and chewy with the perfect butterscotch sweetness. They taste great as they are, or you can add a scoop of vanilla ice cream with an easy homemade butterscotch sauce. SOO GOOD!
Looking for more “bar” recipes? Try these:
- S’more Cookie Bars
- Toffee Chocolate Chip Bars
- The BEST Mint Brownies
- Sugar Cookie Bars
- Best Ever Peanut Butter Bars
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Butterscotch Blondies
Ingredients
- ½ cup salted butter softened
- 1/2 cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup butterscotch chips
- Serve with Ice Cream and Butterscotch Sauce (optional)
For the Butterscotch Sauce:
- ½ cup salted butter , at room temperature
- 1 cup dark brown sugar
- 1 cup heavy whipping cream
- 3 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Add the butter, sugar and brown sugar to a mixing bowl and cream together until very smooth.
- Add egg and vanilla and mix well.
- Add flour and baking powder and stir until combined.
- Fold in butterscotch chips (keep a small handful to sprinkle on top).
- Spread into a greased square (8 or 9 inch) baking pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow to cool for at least 20 minutes before cutting into bars.
For the Butterscotch Sauce:
- Melt the butter in a saucepan over medium heat.
- Add the sugar and cream and stir well with a wooden spoon until blended.
- Bring mixture to a boil, reduce heat and boil for about 5 minutes, stirring often.
- Remove from heat and stir in vanilla. The sauce will thicken as it cools.
- Serve warm over ice cream.
- To store, refrigerate sauce in an air-tight container.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Cathy says
Our family’s new found favorite! Moist, chewy, sweet but not chocolately. My adult son wants to know where these have been his whole life and he is a chocoholic!!!👍
Lori Humphrey says
I made these with my grandkids last week! Amazing!! My husband came home and ate half the pan they were so good! Definitely on the short list!
Deborah says
I did it in a bigger pan and the cooking time was cut in half, but still came out great 👍
Mia says
Love the recipe. I reduced both white and brown sugar to 1/3 cup each but still too sweet for me. Definitely gonna remake it. Used a glass 9×9 pan for baking so it only takes about 30-35 min to bake. Turns out perfect. Thank you for sharing!
Cathy Ganter says
My adult son asked where these had been all of his life!!! I’m making them for a picnic on Saturday, because my family doesn’t argue over these – they are fantastic.