Best 7 Butterscotch Blondies Recipes

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Indulge in the delectable delight of butterscotch blondies, a luscious treat that tantalizes taste buds with its rich, buttery flavor and chewy texture. These irresistible bars, reminiscent of classic blondies, are elevated with the addition of butterscotch chips, creating a symphony of flavors that will leave you craving more. Our curated collection of recipes offers a variety of delectable options, catering to different dietary preferences and skill levels. From the classic Butterscotch Blondies recipe, perfect for those seeking a traditional indulgence, to the Gluten-Free Butterscotch Blondies, a delightful alternative for those with gluten sensitivities, our recipes ensure that everyone can savor the goodness of these delectable treats. For those seeking a healthier option, the Lightened-Up Butterscotch Blondies offer a guilt-free indulgence, while the Butterscotch Blondies with Chocolate Chips add an extra layer of decadence for chocolate lovers. With step-by-step instructions and helpful tips, our recipes guarantee a perfect batch of butterscotch blondies every time.

Let's cook with our recipes!

BUTTERSCOTCH CAKE-MIX BLONDIES



Butterscotch Cake-Mix Blondies image

What do you get when you combine butterscotch, pecans, brown sugar and cake mix? Your new favorite blondies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup butter, melted
1/3 cup packed brown sugar
2 eggs, slightly beaten
3 tablespoons milk
1 teaspoon vanilla
1 cup butterscotch chips
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, melted butter, brown sugar, eggs, milk and vanilla with spoon until well blended. Stir in butterscotch chips and pecans. Spread in pan.
  • Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 16 g, TransFat 0 g

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

Blonde brownies are dotted with butterscotch chips to make these chewy bars extra delicious.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 45m

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix with pudding
⅓ cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
  • Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
  • In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.
  • Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 27.8 g, Cholesterol 35.9 mg, Fat 12.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 205.8 mg, Sugar 19.6 g

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

Blondies are wonderful to make around the holidays because they come together quickly and one tray results in a whole batch of treats. Not to mention, these blondies are loaded with festive flavor, thanks to the toasted pecans, white chocolate chips and dried cranberries studded throughout. The drizzle of sweet butterscotch sauce and pinch of flaky sea salt makes for a winning salty-sweet combination.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 9 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
3/4 cup all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup pecans, toasted and chopped
1/2 cup white chocolate chips
1/2 cup dried cranberries
Butterscotch sauce, for drizzling
Flaky sea salt, for sprinkling, optional

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
  • Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
  • Whisk to combine the flour, baking powder and salt in a medium bowl.
  • Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
  • Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
  • Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 10

9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup butterscotch chips
1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
1/4 cup toffee bits

Steps:

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
  • Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
  • Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

Make and share this Butterscotch Blondies recipe from Food.com.

Provided by ThatJodiGirl

Categories     Bar Cookie

Time 45m

Yield 36 bars

Number Of Ingredients 9

3/4 cup butter (softened) or 3/4 cup margarine (softened)
3/4 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups butterscotch chips
1 cup walnuts

Steps:

  • Preheat oven to 350°.
  • Grease 13 x 9 inch baking pan.
  • Beat butter and sugars in a large mixing bowl until creamy.
  • Add eggs; beat well.
  • Stir together flour, baking soda and salt; gradually add to butter mixture, blending well.
  • Stir in butterscotch chips and nuts.
  • Spread into prepared pan.
  • Bake 30 to 35 minutes or until top is golden brown and center is set.
  • Cool completely in pan on wire rack.
  • Cut into bars.

WHITE CHOCOLATE-CASHEW BUTTERSCOTCH BLONDIES



White Chocolate-Cashew Butterscotch Blondies image

Cashews bring rich, buttery flavor-and fun crunch-to mouthwatering bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 32

Number Of Ingredients 8

1/2 cup butter or margarine, softened
2 cups packed brown sugar
3 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 bars (4 oz each) white chocolate baking bars, coarsely chopped
1 1/4 cups salted roasted cashew halves and pieces, chopped

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with baking spray with flour. In large bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs; beat on medium-high speed until fluffy. Add flour, baking powder and salt; beat on low speed until mixed.
  • With spoon, stir in white chocolate and 3/4 cup of the cashews until well mixed. Spread in pan. Sprinkle with remaining 1/2 cup cashews; press down lightly.
  • Bake 25 to 30 minutes or until edges look dry, center is set and toothpick inserted 2 inches from edge of pan comes out clean. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 g

BUTTERSCOTCH CHOCOLATE CHIP BLONDIES



Butterscotch Chocolate Chip Blondies image

Yield 24

Number Of Ingredients 10

1 cup butter (slightly melted)
1 3/4 cups brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking powder
2 1/3 cups flour
1 1/2 cups chocolate chips (divided)
1 1/2 cups butterscotch chips (divided)
1 1/2 cups mini marshmallows

Steps:

  • Heat oven to 350 degrees and spray a 9 x 13 inch glass pan with non stick cooking spray.
  • In a large mixing bowl cream together the butter and brown sugar until creamy and fluffy.
  • Then beat in the eggs and vanilla until creamy.
  • Add in the salt, baking powder, flour, 3/4 cup chocolate chips, 3/4 cup butterscotch chips, and mini marshmallows. Mix just until combined well.
  • Spread the batter into the prepared 9 x 13 inch pan.
  • Sprinkle the remaining chocolate chips and butterscotch chips over the top.
  • Bake for 25-30 minutes or until golden brown and set in the center.
  • Cool for about 30 minutes before slicing.

Nutrition Facts : Servingsize 1 serving, Calories 7372 kcal, Fat 360 g, SaturatedFat 248 g, Cholesterol 546 mg, Sodium 5072 mg, Carbohydrate 998 g, Sugar 703 g, Protein 68 mg

Tips:

  • Use a heavy-bottomed saucepan: This will help to prevent the butter from burning and will also help to evenly distribute the heat.
  • Be patient when making the butterscotch: It takes a few minutes for the sugar to dissolve and for the mixture to thicken. Don't be tempted to rush the process, or you'll end up with a grainy sauce.
  • Don't overmix the batter: Overmixing will make the blondies tough. Stir just until the ingredients are combined.
  • Bake the blondies until they are just set: Overbaking will make them dry. A toothpick inserted into the center should come out with just a few moist crumbs attached.
  • Let the blondies cool completely before cutting them: This will help to prevent them from falling apart.

Conclusion:

Butterscotch blondies are a delicious and easy-to-make treat. They're perfect for any occasion, from potlucks to bake sales. With their chewy texture, rich butterscotch flavor, and pecan crunch, these blondies are sure to be a hit.

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