Butterscotch Blondies Recipe for Chewy Bars

My First Butterscotch Blunder

I remember my first time making these blondies. I was so excited. I forgot to set the timer.

They came out a little dark on the edges. I still laugh at that. My grandson called them “campfire cookies.” It taught me a good lesson. Always watch the clock.

Why This Recipe Matters

This recipe is more than a sweet treat. It is a simple joy. Mixing the dough feels like a small victory.

Sharing food you made yourself is a special kind of love. It fills the kitchen with warmth. It fills your heart, too. That is why this matters.

The Magic of Brown Sugar

That light brown sugar is the secret. It makes the blondies chewy and gives them a deep flavor. Doesn’t that smell amazing when you cream it with the butter?

*Fun fact*: Brown sugar is just white sugar with a little molasses mixed back in. That is what gives it that lovely color and taste. What is your favorite recipe that uses brown sugar?

A Little Tip For You

When the recipe says “do not overmix,” please listen. I know it is tempting to keep stirring. But too much mixing makes tough blondies.

Just fold until you cannot see the flour anymore. Then stop. It feels strange at first. But you will get a perfect, soft bar. Do you find it hard to stop mixing sometimes?

The Perfect Finish

That drizzle of caramel and sprinkle of fleur de sel is the grand finale. The salty bit makes the sweet butterscotch pop. It is a wonderful little surprise in every bite.

Letting them cool completely is the hardest part. But it is worth the wait. I promise. What is your favorite sweet and salty combination?

Ingredients:

Ingredient	Amount	Notes
Vegetable shortening	2 teaspoons
Unsalted butter	3/4 cup	room temperature
Light brown sugar	3/4 cup
Sugar	1/2 cup
Eggs	2
Flour	2 cups
Baking soda	1 teaspoon
Salt	1/2 teaspoon
Butterscotch chips	1 1/2 cups
Caramel sauce	1/2 cup
Fleur de sel		for garnish

My Chewy Butterscotch Blondies

Hello, my dear! Come sit with me. I want to share my recipe for Butterscotch Blondies. They are my grandson’s absolute favorite. He calls them “sunshine squares.” I think that’s just perfect. The kitchen smells so wonderful when they are baking. It reminds me of happy afternoons with my own grandma.

These bars are soft, chewy, and full of sweet butterscotch. They are very simple to make. You don’t need any fancy skills. Just a big bowl and a happy heart. Let’s get our hands busy, shall we?

Step 1: First, turn your oven on to 350°F. We need it nice and warm. Then, take your baking dish. Rub a little vegetable shortening all over the inside. This stops the blondies from sticking. I still use my old metal pan for this. It has seen so many batches of treats.

Step 2: Now, let’s make the batter. Put the soft butter in a big bowl. Beat it with a mixer until it looks fluffy. Then add both kinds of sugar. Keep mixing for two more minutes. Doesn’t that smell amazing already? (My hard-learned tip: make sure your butter is soft, not melted. It makes all the difference for a chewy bar!)

Step 3: Crack in the eggs, one at a time. Mix well after each one. This helps everything get friendly. My sister once put in three eggs by mistake. We had a very cake-like blondie that day! I still laugh at that.

Step 4: In another bowl, mix your flour, baking soda, and salt. Then slowly add this to your wet ingredients. Mix until you can’t see flour anymore. Then please stop! Overmixing makes tough blondies. What does overmixing do to our treats? Share below!

Step 5: This is the best part. Pour in the butterscotch chips. Fold them in gently with a spoon. You want a chip in every single bite. Spread this lovely, lumpy batter into your prepared dish. Try to make it even.

Step 6: Bake for about 30 to 35 minutes. They are done when a toothpick poked in the center comes out clean. Let them cool completely in the pan. I know, the waiting is the hardest part! Finally, drizzle with caramel and a tiny sprinkle of fleur de sel. It makes them extra special.

Cook Time: 30–35 minutes
Total Time: 50 minutes
Yield: 16 bars
Category: Dessert, Snack

Three Tasty Twists to Try

Once you master the basic recipe, you can have some fun. I love to change things up sometimes. It keeps my family guessing what I’ll bake next. Here are a few of my favorite ideas for these blondies.

Nutty Buddy: Stir in a cup of chopped pecans or walnuts with the chips. It adds a lovely crunch.

Chocolate Swirl: Swap the butterscotch chips for chocolate chips. You can never go wrong with chocolate.

Apple Pie Blondie: Fold in a cup of finely chopped apple and a teaspoon of cinnamon. It tastes like fall.

Which one would you try first? Comment below!

Serving Your Sunshine Squares

These blondies are wonderful all on their own. But sometimes, you want to make them a real event. For a special treat, serve one warm with a scoop of vanilla ice cream. The ice cream melts into all the nooks. It is pure happiness in a bowl.

For a drink, a cold glass of milk is the classic choice. It cuts the sweetness just right. For the grown-ups, a nice cup of coffee with cream pairs beautifully. The bitter coffee and sweet butterscotch are a dream team. Which would you choose tonight?

Keeping Your Blondies Fresh

Let’s talk about storing these sweet treats. They keep well in the fridge for about a week. Just wrap the pan tightly or put them in a container.

You can also freeze them for later. I wrap each bar individually. Then I pop them all in a freezer bag.

I once sent a whole batch to my grandson. He said they tasted fresh weeks later. This is why batch cooking matters. It means a sweet surprise is always ready.

To reheat, just warm a bar in the microwave for ten seconds. It makes it soft and gooey again. It feels like it just came out of the oven.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Problems

Sometimes baking can be tricky. But do not worry. I have some easy fixes for you.

First, if your blondies are too cakey, you may have over-mixed. I remember when I did this. They were more like cake than a chewy bar. Just mix until you cannot see flour.

Second, if the edges get too dark, your oven might be too hot. An oven thermometer helps a lot. This small step builds your cooking confidence.

Third, if they are too soft in the middle, they needed more time. The toothpick test is your best friend. A perfect bake means the best flavor and texture.

Which of these problems have you run into before?

Your Blondie Questions Answered

Q: Can I make these gluten-free? A: Yes. Just use your favorite gluten-free flour blend. It works wonderfully.

Q: Can I make the batter ahead? A: You can make it a day before. Keep it covered in the fridge.

Q: What can I use instead of butterscotch chips? A: Chocolate chips are a great swap. My granddaughter loves it that way.

Q: Can I make a smaller batch? A: Yes. Just halve the recipe. Use an 8×8 pan. *Fun fact: The name “blondie” comes from its light color!*

Q: Is the fleur de sel needed? A: It is optional. But it makes the caramel taste even better.

Which tip will you try first?

Happy Baking from My Kitchen to Yours

I hope you love making these blondies. Baking should be full of joy and sweet smells. It is one of my favorite things to do.

I would love to see your creations. Your kitchen stories make me so happy. Sharing food is a way to share love.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.