Chocolate and butterscotch chips are mixed through a brown sugar batter and baked until just set in the middle! These are like brownies only better, and make the perfect snack with a cup of coffee.
Butterscotch blondies are made with brown sugar and don’t have any cocoa powder in them like a brownie would have. When the brown sugar and butterscotch bake together, they end up making something that resembles a caramel flavor and along with the regular chocolate chips, the flavor combo is heaven.
Be careful when you’re baking these, after some trial and error I’m pretty happy with the consistency on the inside of the blondies. They should be soft and will continue to firm up as they cool.
FAQ’s about making chocolate butterscotch blondies
I think It is, I love the salty-sweet flavor and chocolate always benefits from a little bit of salt. Try it, I think you’ll love it!
The best way to store them is in a fully sealed container. This will keep them soft for a day or two.
They should be still quite soft when gently pressed on top and they will firm up as they cool.
Yes, dark brown is definitely ok to use and will still give a great flavor.
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Chocolate Butterscotch Blondies
Ingredients
- 2 ¾ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ sticks soft butter 6oz
- 2 ⅓ cups light brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 ½ cups butterscotch chips divided
- 1 ½ cups chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 13 baking pan and line with parchment paper.
- Using a stand mixer or hand mixer, beat the butter and brown sugar until light and fluffy.
- Add the eggs one at a time and mix well after each addition.
- Scrape down the bowl after each egg is added.
- Pour in the vanilla and mix.
- Turn the mixer to low speed and gradually add the flour and baking powder.
- Once the flour is mixed in add both the butterscotch chips and chocolate chips, 1 ¼ cup of each.
- Add the pecans and transfer the batter to the prepared pan spreading it out evenly.
- Bake in the oven for 25 minutes.
- Melt the remaining chocolate and butterscotch in the microwave and drizzle over the blondies.
- Let cool slightly before drizzling with both kinds of melted chocolate.
- Sprinkle lightly with sea salt flakes if desired
- Slice and serve.
I love butterscotch and just know I’d love these! They sound perfect!
These would be a massive hit here with my boys!
Blondies are a favorite of mine, and the addition of chocolate, butterscotch and sea salt takes them over the top in all the right ways :)
The sea salt sprinkle takes them over the edge. (Also – I have a new favorite word: squidgy:)
Brownies are my very favorite baked treat. But these blondies look seriously awesome!
I have decided that I love blondies WAY better than I like brownies….ESPECIALLY when there is still some chocolate involved AND butterscotch. These look SO good Gerry! Pinned!
Blondies are good. Blondies drizzled with chocolate and butterscotch? BETTER. Gorgeous, Gerry!
G, you are the Bar Master!
Gorgeous blondies, I”m all about that double drizzle!
These look great! Can’t wait to try them. Can you clarify the quantity of chips you put in the batter and how much you melted for the top? Thanks!
Sorry Wendy! It is 1 cup of butterscotch and 1 cup of reg choc chips into the batter, the remaining parts get melted for the top. I’m off to change it now and thanks!
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