Awesome Butterscotch Blondies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Dig into these Awesome Butterscotch Blondies for the best decadent fudgy blondie bars bursting with tons of butterscotch flavor! This recipe for blondies with butterscotch chips never tasted so good!

Soft, chewy, super-moist, thick blondies with butterscotch morsels in each bite!   Like these Chewy Butterscotch Oatmeal Cookies, Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)and these Peanut Butter Butterscotch Cookies!

stack of bars with butterscotch chips recipe

You’ll love this quick and easy butterscotch blondie recipe! These babies have all the blondie requirements you’ll ever want in a butterscotch blondie recipe!

They are ‘seriously’ out of this world delectable with their chewy texture and butterscotch-y caramel flavor!

You may want to dive into these Easy Coconut Blondies since we’re on the subject of blondies, right?  Simply Scrumptious! Bring them all on! 

yummy fall dessert

Ingredients You Need for Blondies with Butterscotch Chips Recipe

Awesome Butterscotch Blondies blondies with butterscotch chips recipe

How to Make the Best Butterscotch Blondies

  1. Preheat oven at 350 degrees.
  2. Using an 8×8 pan for thicker, 9×9 for thinner, line pan with parchment paper for easy removal and spray with non-stick cooking spray.
  3. In a large mixing bowl, whisk together the melted butter and brown sugar well.
  4. Add egg, mixing in one at a time until combined.
  5. Add vanilla and mix.
  6. Add in the flour, cornstarch, baking powder, salt and whisk together until combined.
  7. Add butterscotch chips and stir together with a wooden spoon.
  8. Transfer blondie batter to prepared pan and spread out evenly using back of spoon.
  9. Add some extra butterscotch chips if you wish.
  10. Place in 350 degree oven and bake for 40-45 minutes.
  11. Let blondies set and firm up. Once blondies are set, cut and serve and store leftovers in airtight container.

blondie recipe for fall

Butterscotch Blondie Tips

  • For THICKER blondies, make these bars in an 8×8 baking pan.
  • For THINNER blondies, go for a 9×9 baking pan.

I like the thicker, larger blondies, where I get 9 servings to my 8×8 dish vs a 9×9 baking dish. You could do 12 or 16 easily for party trays or gift boxes or just because you want cute mini blondies. ????

Double the best Butterscotch Blondies recipe for 9×13 pan when you need extra servings!

Don’t over bake your blondies, so you get the nice soft and chewy texture.  It’s always better to under bake, as blondies continue baking after they’ve been removed from the oven, while they’re cooling in the pan.

butterscotch blondie recipe

Storing Butterscotch Blondies

Room Temperature: Store blondies in an airtight container at room temperature once they’re cool for up to a week.

Freezing Butterscotch Blondies

Freezing: Wrap each blondie in plastic wrap before you put it in an airtight container or freezer bag. It will stay frozen for up to three months.

More Variations & Ways to Serve

To take these to the next level, while they are still warm, or microwaved, top them a drizzle or 4 of butterscotch sauce and a huge scoop of vanilla ice cream!

Add your favorite mix-ins like white chocolate chips, dried cranberries, toffee bits, walnuts, peanut butter chips, chocolate chips, or salted caramel chips!

butterscotch blondie recipebrown sugar bar recipe

The balance of richness with the butter and brown sugar is very complimentary in these worthy butterscotch bars.

Just sweet and rich enough, which when it comes to butterscotch and blondies together, (because more than often) many times they can turn out overly sweet and too rich tasting.  

Do you feel me?  Well you can trust me.  These are totally drool-worthy and dreamy tasting, baked to perfection! 

Share on PinterestInstagram and Facebook!

Bringing More Butterscotch Ideas to You! 

You may enjoy these Easy ‘Blinged Out’ Caramel Apples and these Reese’s Pieces Cookies as well!  Enjoy!

Awesome Butterscotch Blondies

Awesome Butterscotch Blondies

Kim Lange
These babies have all the blondie requirements you'll ever want in a butterscotch blondie!  They are 'seriously' out of this world delectable.  Soft, chewy, super-moist, thick blondies with butterscotch morsels in each bite! 
4.57 from 74 votes
Prep Time 4 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 256 kcal


  • ¾ cup unsalted butter melted can still be a little warm, but not hot
  • 1 ½ cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¾ cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 cup butterscotch chips


  • Preheat oven at 350 degrees.
  • Using an 8x8 pan for thicker, 9x9 for thinner, line pan with parchment paper for easy removal and spray with non-stick cooking spray.
  • In a large bowl, whisk together the melted butter and brown sugar well.
  • Add egg, mixing in one at a time until combined.
  • Add vanilla and mix.
  • Add in the flour, cornstarch, baking powder, salt and whisk together until combined.
  • Add butterscotch chips and mix in.
  • Transfer blondie batter to prepared pan and spread out evenly using back of spoon.
  • Add some extra butterscotch chips if you wish.
  • Place in 350 degree oven and bake for 40-45 minutes.
  • Let blondies set and firm up. Once blondies are set, cut and serve.


Can slice bars into 9, 12 or 16 servings.  


Calories: 256kcalCarbohydrates: 41gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 44mgSodium: 202mgPotassium: 77mgFiber: 1gSugar: 29gVitamin A: 306IUCalcium: 36mgIron: 1mg
Keyword bars, blondies, butterscotch, butterscotch blondies, butterscotch dessert, fall baking
Tried This Recipe?Let us know how it was by commenting below!


  1. Hi Crystal! I think you have it covered well for shipping. They should ship well for sure and it’s best to make them the same day you make want to send them out, completely cooled before packaging. Another option is to freeze them and send them out as well if you don’t want to make them the same day you send them out, of course. Someone is going to be very happy to get those blondies! Happy Holidays!

  2. Hi Kim, will these ship well? I am thinking wrap the uncut 8 x 8 block in plastic wrap and then foil, then zip lock bag, etc, to mail in a package. Place in a ton of tupperware. It seems it would guard against drying out, to ship it uncut. What do you think?

  3. made these last night and I think I found my new dessert, especially with vanilla bean icecream ????????????

  4. They look so good Kim! I love the butterscotch flavour. These would be gone in seconds at my house!

  5. It’s not safe to have a bag of butterscotch chips anywhere near me. 😉 Hopefully they’ll make it into the blondies before I eat them all. These look delicious! 🙂 ~Valentina

  6. About 10 days ago I made my first batch of butterscotch blondies and now, reading your ingredients, I have realized why my version went wrong. Thank you for this one Kim !

  7. Oooh Kim butterscotch blondies always bring back memories for me. It was a favorite treat of mine that my Mama would make! My friends and I would devour an entire pan after school (those were the days haha). These look wonderful!!

  8. Kim,
    You have such a fabulous collection of recipes, I learn so many new recipes like today’s butterscotch blondies is something that I have never come across before. Great recipe to put my hands on Kim, thanks!

  9. In my book, blondies and butterscotch make one of the most beautiful and perfect pairings among baker’s confections. I am a huge supporter of trying new (and often strange lol) flavour combinations in my cooking, but I am not sure if I even want (or can) to do so with blondies because butterscotch ones are just hard (or impossible) to beat anyway! Your version looks splendid!

  10. Kim – there’s nothing like. a good blondie! And butterscotch? Yes, Please! I love this simple recipe and this flavor reminds me of my childhood. Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating