Blondies: Butterscotch Brownies

Delight in decadent Blondie Brownies, a rich blend of golden brown sugar, velvety butter, and toasty pecans, for truly blissful butterscotch brownies.

If you’re looking for more unique and delicious brownie recipes, be sure to try our surprising Peanut Butter Black Bean Brownies, fancy Cheesecake Marbled Brownies, refreshing Lemon (Cake Mix) Brownies, and charmingly unexpected Pumpkin Brownies.

Why You’ll Love This Easy Butterscotch Brownie Recipe

Treat your taste buds with these delectable dessert bars that are easy to make and even easier to love!

• Simple pantry ingredients for effortless baking
• Infused with golden butterscotch flavor
• Easy, no special equipment needed
• Chewy, satisfying texture of the best fudgy brownies
• Extra rich and decadent with real butter
• Creamy butterscotch burst in each bite

What You Need To Make Blondies

Butterscotch blondies strike the perfect balance of brownies with a texture that is a chewy delight.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• All-Purpose Flour – be sure to measure correctly
• Baking powder – The leavening agent that gives these blonde brownies enough lift for a cakey texture.
• Salt  
• Butter, Softened – For a rich, buttery taste and a tender, moist texture in every bite.
• Light Brown Sugar – adds sweetness and fuses with butter for a golden butterscotch flavor. 
• Large Eggs, Room Temp – Bind the ingredients together and give blondie brownies their soft and fudgy texture.
• Vanilla Extract – Elevates the flavor profile by adding soft, creamy undertones and imparts a warm and inviting aroma.
• Butterscotch Chips – creamy butterscotch flavor chips add delightful sweetness and gooey texture.
• Pecans, Chopped (optional)– are naturally buttery, adding an enticing nutty crunch, and complementing the butterscotch undertones in the blondies.

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How To Measure Flour Properly: Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 125 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.

How To Make Butterscotch Blonde Brownies

Prep a 9×13” baking pan and heat the oven to whip up a batch of these divine butterscotch brownies. Let the aroma of freshly baked, buttery brown sugar goodness fill your home.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Beat butter and brown sugar, then beat in eggs and vanilla.
2. Slowly stir in flour, baking powder, and salt.
3. Fold in the pecans and ¾ cup of the butterscotch chips.
4. Spread blondie batter into the baking pan, sprinkle with remaining butterscotch chips, and bake.*
5. After cooling in the pan for 10 minutes, transfer butterscotch brownies to cooling rack and cool completely, then cut into 24 bars.

*Note: Butterscotch brownies will set more as they cool, so follow the baking time carefully and do not overbake.

Brownie Bakeware 101

Unlock the secrets of perfect brownies as we dive into the ideal pan sizes and types for achieving your most delicious and irresistible dessert bars.

Best Pans

Opt for a metal baking pan over glass or ceramic bakeware for classic brownie recipes. Metal bakeware cooks brownies more evenly and prevents over-browning. Another advantage is metal baking pans make nice straight edges! Not nonstick? No problem! A brownie pan must be well-greased or, optimally, lined.

Ideal Pan Size

Brownies are versatile in size, but most recipes call for 13x9x2-inch pans. For thicker brownies, try a 9x9x2-inch pan. Adjust baking time following the recipe or package instructions for extra-thick brownies.

How To Prevent Sticking

Always, without exception, line your brownie pan, and you won’t be asking yourself, “Why did my brownies stick?” I like to give the aluminum foil or parchment paper a slight spritz of spray in the creases for even corners. Leave extra liner on the side for “lift-out” handles. No sticking and easy cleanup!

Preventing Burning/Overbaking

A light-colored metal pan is the best for baking brownies over a dark-colored metal pan. A dark-colored pan absorbs more heat, which can cause the brownies to overbake or burn. On the other hand, light-colored pans reflect heat, which helps the brownies cook evenly.

Recipe Notes And Tips

• Soften the butter properly: Ensure the butter is softened at room temperature but not melted. Softened butter and sugar cream well, giving the blondies a smooth and rich texture.
• Don’t overmix brownie batter: When mixing the dry ingredients with the wet, mix just until everything is incorporated. Overmixing can result in tough and dense blondies instead of the desired soft and chewy texture.
• Blondies easy removal and cutting: Line the baking pan with parchment or tin foil, leaving enough overhang to create lift-out handles. 
• Test for doneness: Blondie brownies have a delicate balance between undercooked and overcooked; use a toothpick or clean knife to check the center for doneness. For moist and chewy blondies, it should come out with a few moist crumbs clinging to it.
• Bake until brownies are just set: Blonde brownies should be slightly underdone when taken from the oven; they will cook a bit more from residual heat as they cool.