These chewy blondies have the consistency of a brownie but the distinctive taste of butterscotch. Crispy, chewy, and chock full of crunchy nuts and butterscotch chips, these would be even more amazing with a simple scoop of vanilla ice cream.–Betty Crocker

Double Butterscotch Blondies FAQs

What’s the difference between a brownie and a blondie?

Chocolate. Brownies are all chocolate, all the time, but a blondie is vanilla or brown sugar-flavored. Like a brownie, blondies have those chewy edges and a tender middle that everyone loves.

How can I make my blondies chewier?

For cakey blondies, cook them for the full amount of time indicated, until they’re completely set. For a chewier, more brownie-like texture, cut back the time in the oven so that they’re just a little underdone. Let the blondies cool until they’ve set and you’re ready to go.

What should the texture of my blondies be?

Blondies are supposed to be a little denser and chewier than cake-type brownies, and they’re not really meant to rise very much. The brown sugar gives the blondies almost a toffee-like flavor and contributes to that gorgeous chewiness.

A wooden tray with 4 squares of double butterscotch blondies, with nuts sprinkled around them.

Double Butterscotch Blondies

5 / 12 votes
This is one of the first recipes ever developed for our very extensive Betty Crocker Kitchens recipe database. We’ve made them even better with butterscotch chips inside and a fantastic butterscotch glaze that doubles the butterscotch flavor.
David Leite
CourseDessert
CuisineAmerican
Servings16 blondies
Calories199 kcal
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes

Ingredients 

For the blondies

  • Vegetable shortening or butter, for the pan
  • 4 tablespoons (2 oz) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup butterscotch chips

For the glaze

  • 1/4 cup heavy whipping cream
  • 2/3 cup butterscotch chips
  • Chopped pecans (optional)

Instructions 

Make the blondies

  • Preheat oven to 350°F (175°C). Coat bottom and sides of an 8-inch (20 cm) square baking pan with shortening or butter.

    ☞ TESTER TIP: To make removing the blondies even easier, coat your pan then line it with parchment paper.

  • In a medium saucepan over low heat, melt the butter then remove from heat. Stir in brown sugar, milk, vanilla, and egg until well mixed.
  • Stir in flour, baking powder, and salt until only small lumps remain. Stir in 1/2 cup pecans and 1/2 cup butterscotch chips. Spread in an even layer in the prepared pan.
  • Bake until golden brown, about 25 minutes. Cool in pan on a cooling rack for 5 minutes.

Make the glaze

  • Meanwhile, in a medium saucepan over low heat, warm the cream just until boiling. Remove from heat and stir in 2/3 cup butterscotch chips until melted. Let stand until mixture has a drizzling consistency, stirring occasionally, about 15 minutes.
  • Pour glaze over blondies and sprinkle with chopped pecans, if using. Let cool completely before cutting into 16 squares.
Betty Crocker Best 100

Adapted From

Betty Crocker Best 100

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Nutrition

Serving: 1 servingCalories: 199 kcalCarbohydrates: 31 gProtein: 2 gFat: 8 gSaturated Fat: 3 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 26 mgSodium: 132 mgFiber: 1 gSugar: 24 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Betty Crocker. Photo © 2021 General Mills. All rights reserved.

Recipe Testers’ Reviews

Can you have too many blondie recipes? Probably not. Even if you have a couple of go-to recipes (I know I do), it’s nice to know that you have an easy to put together, all the ingredients on hand, crowd-pleasing dessert at your fingertips.

Double Butterscotch Blondies--Sandy M

This double butterscotch blondies recipe is endlessly adaptable, too. You can use pecans (almonds would work too) or leave out nuts altogether. When I made it, I was afraid the butterscotch chips would be, well, too butterscotch-y, so I threw in some bittersweet chocolate chips too, just for a nice flavor contrast. That probably wasn’t necessary, but do I regret it? Nahhhhh. (I also made a second glaze with the chocolate and marbled it with the butterscotch glaze).

And as much as I love and use my stand mixer, I really appreciate that I didn’t have to use anything but a spoon to mix the blondies up.

Everyone who tried these double butterscotch blondies liked them quite a bit. The butterscotch flavor comes through. The recipe comes together easily.

Double Butterscotch Blondies--Adrienne L

You had me at butterscotch (double, no less) and pecans!  These are two of my favorites and this recipe had me pulling the pan of blondies out of the oven just 50 minutes after I started measuring ingredients. A few minutes of cooling time, a quick drizzle, and my husband was stealing a few bites within an hour. As a bonus, I mixed the batter in the saucepan I used to melt the butter so I only had it and the square pan to clean.

We served them with salted caramel ice cream.

I haven’t had blondies in ages and I love butterscotch, so I really was excited about these double butterscotch blondies! The recipe is quite easy to put together and I love the nuts in it, they’re really necessary to cut the richness of the bar as well and I used them both in the bar and on top. If I make something where nuts might be hidden inside, I like to put them on the top as well in order to warn the nut-sensitive to stay away.

The glaze adds nice textural interest, but I used Nestle butterscotch chips and they seem to resist melting. I did get them to dissolve (melt doesn’t seem to be the right word) finally after a minute or so of stirring and mashing with a spatula. The glaze is also extremely sweet, it might benefit from a dash of vanilla extract and a pinch of salt to give it a bit more complexity.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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10 Comments

  1. 5 stars
    Doubled the recipe, used 9 x 13 pan lined with parchment paper, cut 1 1/2″ squares. I’ll blame it on the recipe, they turned out very well!!

    1. Reno Dave, I am certain Betty Crocker would happily take the blame for the scrumptious blondies. Wonderful you had success with doubling the recipe (doesn’t always work in baking)! For more people or more pieces per person—neither is bad in the slightest. Thanks for the great photo!

  2. 5 stars
    Just, curious. The recipe intro comments distinguish between Brownies and Blondies. This is a Blondie recipe. Why is the first ingredient section: “For the brownies” ?
    Reno Dave

          1. Ask…
            Where would your amazing fans and readers be without the David Leite “Blahg” Blog?!!