So let’s see, brownies or blondies? Maybe I can sway your vote when I tell you to stare at these Butterscotch Blondies for 20 seconds.
Still want a brownie?
Blondies are made with brown sugar and don’t have any cocoa powder in them. I guess that’s why they’re called blondies, but when the brown sugar and butterscotch bake together, they end up making something that resembles a caramel sauce filling and along with the chopped pecans, it’s like being in sweet paradise.
These were verified by my kids and when that happens I know they must be good. I think I surprised them with the butterscotch chips because it’s an ingredient I haven’t used in forever!
I added butterscotch chips inside the blondie and melted the leftovers for drizzling over the top with even more regular chocolate chips. Nobody ever declined dessert because of too much chocolate, right? That seems like a major problem and a call for professional help.
Be careful when you’re baking these. The first batch I made came out hard on the top, the reason was too much time in the oven, (sad face here) These blondies should be on the squidgy side so check them at 30-35 minutes and they should be perfect.
I sprinkled mine with sea salt which is totally optional but I love the salty-sweet flavor. Try it, I think you’ll love it!
Slice them up and kick back with an espresso. It’s hump day and these will get you over it.
Chocolate Butterscotch Blondies
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 sticks soft butter 6oz
- 2 1/3 cups light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups butterscotch chips divided
- 1 1/2 cups chocolate chips divided
- 3/4 cup chopped pecans
- Preheat the oven to 350 degrees F. Grease a 9 x 13 baking pan and line with parchment paper.
- In a bowl combine the flour and baking powder.
- Using a stand 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.
- Once the flour is mixed in add both the butterscotch chips and chocolate chips, 1 cup of each.
- Add the pecans and transfer the batter to the prepared pan spreading it out evenly.
- Bake in the oven for 35 minutes.
- Let cool before drizzling with both kinds of melted chocolate.
- Melt the chocolate and butterscotch in the microwave and drizzle over the blondies.
- Sprinkle lightly with sea salt flakes if desired
- Slice and serve.