Soft, golden, and filled with melty butterscotch chips, these chewy blondies are pure comfort. A treasured family treat that tastes like home.

Why You’ll Love This Recipe

These butterscotch blondies are rich, buttery, and irresistibly chewy—with just the right balance of sweet and salty. They’re quick to prepare, perfect for potlucks, bake sales, or a cozy afternoon snack, and they freeze beautifully for later. If you’re a fan of simple, no-fuss desserts that feel homemade and nostalgic, this recipe delivers.

Ingredients

• 1 cup unsalted butter, melted

• 2 cups brown sugar, packed

• 2 large eggs

• 2 tsp vanilla extract

• 2 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1½ cups butterscotch chips

Directions

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24
Calories: 250 per serving

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
2. In a large bowl, stir together the melted butter and brown sugar until smooth and glossy.
3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the butterscotch chips gently.
7. Spread the batter evenly into the prepared baking dish.
8. Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.
9. Let cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
10. Slice into squares and serve.

Serving Ideas

• Pair with a glass of milk or coffee for the ultimate comfort treat.

• Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.

• Wrap individually for lunchbox treats or after-school snacks.

• Dust lightly with powdered sugar for a touch of elegance.

Tips & Variations

• Don’t overmix after adding the flour—this keeps the blondies chewy and soft.

• Substitute half the butterscotch chips with white chocolate or dark chocolate chips for a fun twist.

• Add ½ cup chopped pecans or walnuts for a nutty crunch.

• Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Frequently Asked Questions

Can I use light brown sugar instead of dark brown sugar?
Yes. Light brown sugar works well and will result in a slightly milder flavor. Dark brown sugar gives a richer, more caramel-like depth.

Why did my blondies turn out cakey instead of chewy?
This usually happens if the batter is overmixed or baked too long. Be sure to mix gently and bake just until the edges are set and the center no longer jiggles.

Can I make these gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend, but make sure it contains xanthan gum for structure.

Can I make this recipe in a smaller pan?
You can use an 8×8 or 9×9-inch pan for thicker blondies, but you’ll need to increase the bake time by 5–10 minutes and check for doneness.

Do I need to refrigerate these blondies?
No, they store best at room temperature in a sealed container. Refrigeration may dry them out.

Final Thoughts

Grandma’s chewy butterscotch blondies are the kind of dessert that never goes out of style. Simple, satisfying, and full of old-fashioned flavor, they’re a recipe worth keeping in your rotation for years to come.