Irresistible Old-Fashioned Butterscotch Brownies: The Ultimate Chewy, One-Bowl Blondie Recipe

Prepare to fall in love with these old-fashioned Butterscotch Brownies! Soft, chewy, and bursting with rich, caramel-like butterscotch flavor, these easy bar cookies are truly a dream come true. Even better? This simple recipe comes together in just one bowl, taking less than 30 minutes of active prep time, making them perfect for a quick weeknight treat or a crowd-pleasing dessert for any occasion.

There’s a special kind of magic that comes with a truly delicious dessert, and for me, it’s always been these classic blondies. The highlight of my entire Middle School experience was undoubtedly when they served these chewy butterscotch brownies in the cafeteria. Their taste was so unforgettable that the kitchen staff would often pack up a plate for me to take home – a testament to their irresistible appeal!

Even after all these years, the delicious taste of those nostalgic treats lingered in my memory. Driven by that craving, I embarked on a mission to recreate those perfect blond brownies, inspired by my beloved Betty Crocker’s Cookbook 1984 Edition. After much experimentation, I believe I’ve finally perfected the recipe! Not only are these mouthwatering, but they are also remarkably fast and easy to pull together, requiring minimal cleanup with just one bowl. I’m thrilled to add these to the esteemed ranks of our other simple, one-bowl desserts like our popular lemon blondies, classic one-bowl chocolate brownies, and our decadent one-bowl chocolate cake.

These butterscotch blondies are absolutely fantastic enjoyed on their own, offering a pure, unadulterated taste of that iconic flavor. However, just like other versatile bar desserts, they also serve as an incredible base for a wide array of delicious mix-ins or toppings. For inspiration, explore our caramel chocolate chip blondies and gingerbread blondies. Or, consider topping them with your favorite fruits and nuts, as we do with our delightful cashew caramel pretzel blondies! The possibilities are truly endless when it comes to customizing these chewy, golden treats.

Table of Contents

• Why You Will Love These Butterscotch Brownies
• Professional Tips for Making Perfect Butterscotch Blondies
• Ingredients & Smart Substitutions
• Delicious Variations for Your Blondies
• How to Make this Easy Butterscotch Brownies Recipe
• Chef Lindsey’s Recipe Tip: The Secret to Perfect Texture
• Storage and Make-Ahead Tips
• Frequently Asked Questions About Blondies
• Butterscotch Brownies Recipe Card
• Before You Go: Explore More Delicious Bar Recipes

Professional Tips for Making Perfect Butterscotch Blondies

Achieving the perfect chewy texture and rich flavor in your butterscotch blondies is easier than you think with a few expert insights:

• Consider Mixing Your Dry Ingredients Separately. While this recipe boasts a “one-bowl” method for convenience, a professional trick for consistently uniform results is to quickly whisk your dry ingredients (flour, baking powder, salt) in a separate small bowl before adding them to the wet mixture. This step ensures that leavening agents and salt are perfectly distributed, preventing any pockets of unmixed ingredients in your final blondies. It’s an extra bowl, but often worth it for baking perfection!
• Adjust Baking Times Based on Your Pan. Not all baking pans are created equal! Darker metal pans tend to absorb more heat and can bake your blondies faster and result in crispier edges compared to lighter metal, ceramic, or glass dishes, which conduct heat differently. Always keep a close eye on your brownies as they bake. Look for golden-brown edges and a set center, and use the toothpick test as a reliable indicator. Don’t be afraid to trust your intuition – every oven and pan is unique!
• Invest in Quality Vanilla Extract. Vanilla isn’t just a background flavor in butterscotch; it’s a key player that enhances and deepens the rich caramel notes from the brown sugar. Using a high-quality pure vanilla extract will significantly elevate the overall taste of your blondies. I wholeheartedly recommend Nielsen-Massey Vanilla Extract if you can find it, or any other reputable brand known for its pure vanilla flavor. It truly makes a difference.
• Avoid Overmixing the Batter. Once you add the flour, switch from a whisk to a rubber spatula and mix only until the dry ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense, or cakey blondies instead of the desired soft and chewy texture. Gentle folding is key to keeping them perfectly tender.

Ingredients & Smart Substitutions

Creating these delightful butterscotch brownies requires a handful of common pantry staples. Each ingredient plays a crucial role in achieving their signature flavor and texture:

• Unsalted Butter: I always opt for unsalted butter in my baking recipes. This allows you to precisely control the amount of salt in your dessert, ensuring a perfectly balanced flavor. Melting the butter creates a rich, fudgy texture. For an even deeper, nuttier flavor, you can brown the butter first – just be sure to let it cool slightly before proceeding with the recipe.
• Dark Brown Sugar: This is the heart of the butterscotch flavor! Dark brown sugar not only provides sweetness but also contributes a beautiful, rich molasses flavor and essential moisture, resulting in incredibly chewy blondies. While you can use light brown sugar, dark brown sugar offers a more pronounced butterscotch taste. Be aware that these brownies contain more sugar and less butter than my traditional blondies recipe, which can make them dry out a bit faster, so enjoy them fresh!
• Large Eggs: Eggs are vital for both the texture and structure of your butterscotch brownies. These large eggs add richness and moisture, emulsify the batter for a smooth consistency, and act as a binder, ensuring everything holds together beautifully. They contribute to the perfect chewy, slightly dense texture we’re aiming for.
• Vanilla Extract: As mentioned in our tips, vanilla extract is a non-negotiable ingredient for authentic butterscotch flavor. It doesn’t just add its own delicate notes but also amplifies the caramel essence of the brown sugar. Always use a good quality, pure vanilla extract for the best results. My top recommendation is Nielsen-Massey Vanilla Extract, but any pure vanilla will enhance the flavor.
• All-Purpose Flour: The backbone of most baked goods, all-purpose flour provides just the right amount of gluten development for a perfectly chewy and substantial bar cookie. Avoid over-measuring your flour by using the spoon-and-level method, which ensures you don’t add too much and end up with dry blondies.
• Baking Powder: Our leavening agent for a slight lift! Double-acting baking powder works its magic twice: once when mixed with wet ingredients and again when heated in the oven. This creates a more stable, even rise compared to baking soda alone, contributing to the light yet chewy texture without making the blondies overly cakey.
• Kosher Salt: A pinch of kosher salt is essential for balancing the sweetness and enhancing all the other flavors in the blondies. It prevents them from tasting one-dimensional or overly sweet, bringing out the depth of the butterscotch. Remember that kosher salt is less dense than table salt, so if substituting, use about half the amount of table salt.
• Chopped Pecans (Optional): While optional, a ½ cup of chopped pecans or your favorite type of nut adds a delightful crunch and nutty counterpoint to the soft, chewy blondies. Walnuts, almonds, or even macadamia nuts would also be delicious additions.

Delicious Variations for Your Blondies

While these butterscotch brownies are absolutely perfect as is, they are also incredibly versatile, offering endless possibilities for customization. Here are some fantastic ways to change up your butterscotch blondies:

• Endless Mix-ins! These butterscotch brownies provide the perfect flavor base for almost any mix-in you can imagine. To really enhance the butterscotch experience, fold in extra butterscotch chips. Beyond that, consider adding:
  • Chocolates: Milk chocolate chips, dark chocolate chips, white chocolate chips, chocolate chunks, or even M&Ms.
  • Nuts: Walnuts, almonds, cashews, macadamia nuts, or a mixed nut blend for added crunch and flavor.
  • Candies & Sweets: Toffee bits, chopped caramel candies, sprinkles, or even mini marshmallows.
  • Dried Fruits: Dried cranberries, dried cherries, raisins, or chopped apricots can add a lovely chew and tart contrast.
  • Savory Twists: Pretzels (crushed or whole) for a salty-sweet crunch, or even a sprinkle of flaky sea salt on top before baking.

  Create your favorite combination and don’t forget to share your brilliant ideas in the comments below!

• Transform into Lemon Blondies: If you’re looking for a bright and zesty twist, you can easily adapt this recipe. By swapping the dark brown sugar for granulated sugar and incorporating plenty of fresh lemon zest and juice, you can create delicious lemon bars. For a precise guide, follow our dedicated recipe for lemon blondies!
• Decadent Toppings: A simple frosting can take your butterscotch brownies from delicious to divine. They are absolutely amazing with a dollop of our rich chocolate American buttercream, a luxurious swirl of caramel Swiss meringue buttercream, or a classic vanilla American buttercream. For something less sweet, try our airy ermine frosting or our tangy cream cheese buttercream frosting. You could even spread on a vibrant lemon buttercream or my special cream cheese frosting for cookies! The frosting combinations are truly endless.
• Creative Serving Suggestions: Elevate your butterscotch brownies by changing how you serve them. A warm blondie served with a generous scoop of cold vanilla ice cream is pure bliss. Drizzle it with a spoonful of our decadent easy butterscotch sauce or a velvety crème anglaise. For a lighter touch, a dusting of powdered sugar or a dollop of fresh whipped cream is also delightful.

How to Make this Easy Butterscotch Brownies Recipe

Follow these simple step-by-step instructions to create the perfect batch of old-fashioned, chewy butterscotch brownies from scratch. You’ll find further details, precise measurements, and a printable version in the recipe card below!

Step 1: Prepare Your Pan and Preheat Your Oven. Begin by preheating your oven to 350°F (175°C) for conventional ovens, or 325°F (160°C) if you’re using a convection oven (with the fan). This ensures your oven is at the correct temperature for even baking. Next, prepare an 8×8 inch (20×20 cm) baking dish. You can either lightly spray it with baking spray or butter it, then dust with a little flour. For easy removal and clean cuts, I highly recommend lining the dish with crisscrossed parchment paper, leaving an overhang on the sides. You can even secure the parchment with metal binder clips, as shown in image 1 below.

Step 2: Melt the Butter. In a large, microwave-safe bowl (remember, we’re aiming for one-bowl convenience!), melt the unsalted butter. I typically do this in 15-second intervals, stirring in between, to ensure it melts evenly without scorching. Alternatively, you can melt the butter in a small pot on the stovetop over low heat, then transfer it to your mixing bowl.

Step 3: Combine Butter and Sugar. Once the butter is melted, add the packed dark brown sugar directly into the bowl with the butter. Whisk vigorously until the sugar is completely incorporated and the mixture is smooth and glossy. This step is crucial for dissolving the sugar and creating that signature crinkly top often desired in brownies and blondies.

Step 4: Whisk in Eggs and Vanilla. Add the large egg and the quality vanilla extract to the butter and sugar mixture. Whisk thoroughly until the mixture is completely smooth and there are no visible streaks of egg remaining. This ensures proper emulsification, contributing to a wonderfully consistent texture in your finished blondies.

The more you whisk the butter and sugar with the eggs, the more air that is incorporated into the batter. This initial aeration is what helps create that coveted, slightly crispy crust on top of the brownies and also contributes to a slight rise, followed by a gentle fall when cooling, resulting in a perfectly dense, chewy center.

Step 5: Add Dry Ingredients. Now, add the all-purpose flour, baking powder, and kosher salt to the wet mixture. Switch from a whisk to a sturdy silicon spatula and stir gently until the dry ingredients are just combined. Stop mixing as soon as no pockets of flour are visible. Overmixing at this stage can lead to tough blondies.

Optional: Fold in Mix-ins. This is the perfect moment to personalize your blondies! Gently fold in ½ cup of chopped pecans, butterscotch chips, chocolate chips, or any other mix-in your heart desires. A rubber spatula is ideal for this to prevent overmixing.

Step 6: Transfer Batter to Pan. Carefully scrape the butterscotch brownie batter into your prepared 8×8 inch baking pan. Use the back of your silicon spatula to spread the batter evenly into all corners of the pan. A smooth, level surface will ensure even baking.

Step 7: Bake to Golden Perfection. Place the pan in your preheated oven and bake for 20-25 minutes. Remember that baking time can vary significantly depending on your oven and the material of your baking dish. The brownies are done when the edges appear beautifully golden brown and a cake tester, wooden skewer, or toothpick inserted into the center comes out with only a few moist crumbs clinging to it (not wet batter!). Avoid overbaking, as this can lead to dry blondies.

Step 8: Cool and Enjoy! Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool completely in the pan before attempting to cut them. This cooling period is essential for them to set properly, making for cleaner slices and a perfectly chewy texture. Or, if you simply can’t wait, serve them warm with a scoop of vanilla ice cream and have yourself a party right in the kitchen!

Storage and Make-Ahead Tips

Proper storage is key to keeping your butterscotch brownies fresh and delicious. These tips will help you enjoy them for longer or prepare them in advance:

• Room Temperature: Once completely cooled, store your butterscotch brownies in an airtight container at room temperature for up to 4 days. Stacking them with parchment paper in between layers can prevent sticking.
• Refrigeration: While not strictly necessary, refrigerating them can extend their freshness to about a week. Again, store them in an airtight container. Allow them to come to room temperature or gently warm before serving for the best texture.
• Freezing for Long-Term: These blondies freeze beautifully! Once cooled and cut into individual squares, arrange them in a single layer on a baking sheet and freeze for 1-2 hours until firm. Then, transfer the frozen blondies to a freezer-safe airtight container or heavy-duty freezer bag, with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature for a few hours before serving.
• Make-Ahead Dough: While I recommend baking them fresh, you can prepare the batter, spread it into the pan, and refrigerate it (covered tightly) for up to 24 hours before baking. Just be aware that chilled batter may require a few extra minutes of baking time.

Frequently Asked Questions About Blondies

Here are some common questions about making and enjoying butterscotch brownies (blondies):

What is the difference between a brownie and a blondie?

The primary difference lies in the chocolate! Traditional brownies feature cocoa powder or melted chocolate as their main flavor, giving them their dark color. Blondies, like these butterscotch brownies, omit the chocolate and instead derive their rich, nuanced flavor from brown sugar, butter, and vanilla, often resulting in a golden-brown hue and a chewy, caramel-like taste.

Can I use light brown sugar instead of dark brown sugar?

Yes, you can. Light brown sugar will still provide a delicious flavor, but it contains less molasses than dark brown sugar. This means your butterscotch brownies will have a slightly lighter color and a less intense, less deeply caramel-like flavor. They might also be slightly less chewy. For the most authentic old-fashioned butterscotch experience, dark brown sugar is highly recommended.

Why are my blondies dry or cakey?

Several factors can lead to dry or cakey blondies. The most common culprits are over-measuring the flour, which adds too much dry ingredient, and overbaking. Overmixing the batter after adding the flour can also develop too much gluten, resulting in a tougher, cake-like texture rather than a tender chew. Always measure flour correctly (spoon and level!), avoid overmixing, and keep a close eye on your baking time.

How do I get that crinkly top on my blondies?

That coveted crinkly top is often a sign of a perfectly made blondie! It typically results from a few key factors: adequately whisking the melted butter and brown sugar until the sugar starts to dissolve, incorporating air by whisking the eggs and vanilla well into the sugar mixture, and a relatively high initial baking temperature that sets the top quickly while the inside continues to cook. The rapid cooling after baking also helps set this lovely crust.

Can I make these butterscotch brownies gluten-free?

While this recipe uses all-purpose flour, you can often adapt it to be gluten-free. I recommend using a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but many blends work wonderfully for bar cookies. Follow the same measurements and instructions. Some minor adjustments to baking time might be needed.

4.87 from 23 ratings

Butterscotch Brownies

by Chef Lindsey

These Butterscotch Brownies (also known as blondies!) are incredibly soft, perfectly chewy, and remarkably easy to make! Crafted in just one bowl, they’re ready to bake in under 30 minutes, delivering a nostalgic burst of rich butterscotch flavor.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 16 Brownies

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Ingredients 

 

• ▢ ¼ cup unsalted butter
• ▢ 1 cup dark brown sugar packed
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup chopped pecans or preferred type of nut, optional

Instructions 

Prepare your pan and oven:

• Preheat your oven to 350°F (175°C) for conventional ovens, or 325°F (160°C) for convection.
• Lightly butter an 8×8 inch baking dish or line with criss-crossed parchment paper, leaving an overhang for easy removal.

Make the batter:

• In a large, microwave-safe bowl, melt the butter in 15-second intervals, stirring between each, until fully melted. (Alternatively, melt in a small pot on the stovetop and transfer to a large bowl.)
• Add the dark brown sugar to the melted butter and whisk vigorously until completely incorporated and smooth.
• Whisk in the egg and vanilla extract until the mixture is smooth and no streaks of egg remain.
• Add the all-purpose flour, baking powder, and kosher salt. Switch to a rubber spatula and mix gently until just combined. (Optional: whisk dry ingredients in a separate bowl first for even distribution). If desired, gently fold in chopped pecans or any other mix-ins.

Bake and cool the brownie:

• Pour the batter into the prepared pan and spread evenly with the spatula. Bake for 20-25 minutes. The brownies are done when the edges are golden brown and a cake tester or wooden skewer inserted into the center comes out with only a few moist crumbs clinging to it.
• Remove from the oven and let cool completely on a wire rack before cutting into squares. For an instant treat, serve warm with a scoop of vanilla ice cream.

Notes

Flavor Tips –  The vanilla extract plays a crucial role in enhancing the butterscotch flavor, so I highly recommend using a high-quality, pure vanilla extract for the best taste.

Variations – Get creative with mix-ins! Beyond traditional butterscotch chips or walnuts, consider adding chocolate chips (milk, dark, or white), toffee bits, shredded coconut, dried cranberries, or even chopped pretzels for a salty-sweet crunch.

Storage – Store your butterscotch brownies in an airtight container at room temperature. They will remain wonderfully fresh and chewy for up to four days. For longer storage, see our dedicated “Storage and Make-Ahead Tips” section above.

Adapted from Betty Crocker’s Cookbook 1984 Edition. This classic recipe was a nostalgic inspiration for developing these perfect blondies.

Note: The only significant modification I made to the original inspiration was replacing shortening with butter. In my humble opinion, it’s simply not butterscotch without the rich flavor of real butter! This change significantly enhances both the flavor and texture.

Yield: Approximately 16 bars (based on an 8×8 inch pan).

Nutrition

Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Course: Dessert

Cuisine: American

Calories: 128

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