Browned Butter Butterscotch Blondies
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. Please read full disclosure for more information.
Browned butter butterscotch blondies- say that three times fast! Browned butter + butterscotch chips + blondie batter = a batch of decadent treats you can’t get enough of.
Okay, before this recipe, I really hadn’t had much experience with blondies. I mean, brownies without the chocolate? Seems unnatural.
But then, on a crazy whim, I thought why not? I’ve never made them before and I needed to make a bakery-worthy recipe inspired by our Cozy Mystery Cooking Club read- Murder at the Beacon Bakeshop by Darci Hannah.
So, I made blondies. And they are so much more than just brownies without the chocolate! I will admit that I was woefully wrong, and blondies are, in fact, amazing.
These butterscotch blondies have a delicious, fudgy texture, and a rich butterscotch taste. The blondie base is amazing on it’s own, and the butterscotch chips highlight it’s flavors. Plus the browned butter? Oh man, it’s a perfect addition.
Browned Butter Butterscotch Blondie Recipe
This recipe is easy, and is mostly put together in one bowl. The only step that is a little out of the ordinary blondie-baking routine is browning the butter. But even that only takes about 5-7 minutes!
First, you’ll brown the butter until it’s nice and golden with brown-gold specks at the bottom. Then, let it cool for a few minutes while you preheat the oven, gather the baking pan, and ingredients.
After it’s cooled a bit, add it to a bowl and from there it’s just a matter of incorporating the rest of ingredients and baking. It really is that easy!
Butterscotch Blondies Recipe Notes
You can skip this step if you want, and just melt the butter regularly instead. I think the browned butter adds a richness to the recipe, but if you don’t feel like it, the important part is just to have melted butter.
You can use another baking chip, like chocolate chip or white chocolate. You could also experiment with different candies- I made a version with chopped Reese’s Peanut Butter Cups!
You bet! These can easily be made the day before you want them, or even a couple days. Just be sure to store them properly until you eat them.
You can store them in a container at room temperature for a couple days, but for longer storage I recommend the fridge. For even longer storage, store them in a zip top bag in the freezer. You can defrost them as needed or eat then straight from the freezer- which is surprisingly delish!
So, are you a blondie convert too? I’ll always love brownies of course, but now I know I have a second love in blondies as well.
We have no blondies left here, sadly, but writing this post has convinced me to make yet another batch 😉 you can never have too many blondies!
xoxo
Browned Butter Butterscotch Blondies
Ingredients
- ½ cup butter 1 stick, cut into 1-inch pieces
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 3 tsp vanilla extract
- 1 cup flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup butterscotch baking chips
Instructions
- Place the butter in a small skillet on the stove. Heat over medium-low heat. As the butter melts, stir it with a whisk or spoon frequently. It will foam a bit. Be careful with melting butter, it might bubble or spit a bit, and you don’t want to get burned! If it’s spitting a lot, turn the heat down. Watch for the butter to turn golden brown and form golden brown specks at the bottom- this whole process should take about 5-7 minutes from start to finish. Once golden, take it off the heat and pour into a heatproof bowl to cool a bit.
- Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9-inch baking pan with parchment paper. (An 8 x 8-inch pan would also work, but you will need to bake them a bit longer).
- After the butter has cooled for about 5 minutes, pour it into a medium mixing bowl. Add the sugars and whisk them together with the butter until well incorporated.
- Add the eggs, one at a time, whisking to incorporate after each one. Add vanilla extract and whisk that in. Add the flour, baking powder, and salt. Whisk just to incorporate. Then fold in the butterscotch chips.
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes, until the edges and top look set and the center is still a little soft. A toothpick inserted into the center should come out with a few tiny crumbs attached to it, but not coated in batter.
- Remove from the oven and let cool in the pan on a cooling rack. Once the blondies are completely cooled, remove from the pan and cut into desired sizes. Enjoy!
Did you make this recipe?
I’d love to see it! Tag me on social media so I can see your awesome creation.
Recipes, home decor, entertaining and holiday tips, and more cozy inspiration!
For readers and eaters- we read the books, share inspired recipes, and then meet virtually to discuss it all!
You May Also Enjoy:
Pin Browned Butter Butterscotch Blondies for Later:
