Key Ingredients: Flavor & Texture Boosters

• Butterscotch Chips: The star of the show, delivering that classic, caramelized butterscotch flavor that makes these bars so addictive.
• Semi-Sweet Chocolate Chips: A perfect counterpart to the butterscotch, adding pockets of rich chocolatey goodness and balancing the sweetness.
• Unsalted Butter: The foundation. We’ll brown this for an added layer of nutty complexity that truly elevates the blondie base.
• Cookie Butter: Our first secret ingredient! This provides an extra layer of unique spiced flavor and contributes significantly to the blondies’ chewy, soft texture.
• Granulated Sugar: Essential for sweetness and structure, contributing to the crisp edges and tender crumb.
• Light Brown Sugar: The second sweetener, crucial for moisture, chewiness, and that signature caramel-like depth in blondies.
• Egg: Acts as a binder, adding richness and helping to create the fudgy texture. Ensure it’s at room temperature for better emulsification.
• Vanilla Extract: A flavor enhancer that complements all the other sweet notes beautifully. Use pure vanilla for the best results.
• All-Purpose Flour: The structural backbone of our blondies. Measure it correctly to avoid dry or dense bars.
• Baking Powder: Provides just enough lift to give the blondies a tender crumb without making them cakey.
• Salt: A critical ingredient that balances the sweetness and brings out all the other flavors. Don’t skip it!

Essential Baking Equipment

Having the right tools makes all the difference for a smooth and enjoyable baking process. Here’s what you’ll need:

• 8-inch Square Pan: The ideal size for creating thick, perfectly portioned blondies. A lighter-colored metal pan is recommended for even baking.
• Small Saucepan: Specifically for browning the butter, allowing for controlled heat and easy monitoring.
• Mixing Bowls: You’ll need at least two – one large for the wet ingredients and another smaller one for the dry.
• Measuring Spoons: For accurate measurement of baking powder, salt, and vanilla extract.
• Kitchen Scale or Measuring Cups: For precise ingredient measurement. A scale (in grams) is always recommended for superior accuracy in baking.
• Whisk: Essential for combining dry ingredients and initially mixing wet ingredients.
• Spatula: For scraping down bowls, folding in chips, and spreading the batter evenly.
• Parchment Paper: Crucial for easy removal of the baked blondies and keeping your pan clean.
• Cooking Spray (or Butter): To help the parchment paper adhere to the pan and prevent any sticking.

It’s a common question! While both are delicious bar cookies, the main distinction lies in their flavor base. Brownies are primarily chocolate-based, offering rich, fudgy cocoa notes. Blondies, on the other hand, are like a rich, chewy, and gooey cookie in bar form, traditionally made with brown sugar and vanilla as their primary flavor, giving them a butterscotch-like taste. Our recipe takes it a step further by explicitly incorporating butterscotch and the unique flavor of cookie butter.

Absolutely! If you’re a fan of peanut butter and butterscotch together, peanut butter makes an excellent substitute for cookie butter. Just use an equivalent amount. Keep in mind that peanut butter will lend a distinct peanut flavor, which is delicious but different from the spiced notes of cookie butter. Almond butter or other nut butters could also work for a different flavor profile.

While I haven’t personally tested this specific recipe with gluten-free ingredients, many blondie recipes can be adapted. You would likely need to substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might vary slightly, but it’s worth experimenting! If you try it, I’d love to hear about your results!

To maintain their optimal freshness and gooey texture, store your chocolate chip butterscotch blondies in an airtight container at room temperature. They will stay delicious for up to 1 week. If you want to enjoy them for longer, they freeze beautifully! Simply place them in an airtight, freezer-safe container or wrap individual squares tightly in plastic wrap and then foil. They can be stored in the freezer for up to 1 month. Thaw at room temperature or gently warm in the microwave for a few seconds for that fresh-baked feel.

The most common culprits for dry or crumbly blondies are overbaking or too much flour. Ensure you’re measuring your flour correctly (using a kitchen scale for grams is best!) and carefully watching the baking time. Remember, blondies continue to set as they cool, so removing them when the center is still slightly soft is key to gooey perfection.

Absolutely! This butterscotch blondie base is very versatile. Feel free to experiment with other mix-ins. White chocolate chips, dark chocolate chunks, chopped nuts (like pecans or walnuts), or even a swirl of caramel sauce before baking would all be delicious additions. Just try to keep the total quantity of mix-ins similar to avoid altering the batter consistency too much.

• 
  ▢
  
  
  
  ½
  cup (1 stick)
  
  
  (113.5
  g)
  
  unsalted butter
  browned

• 
  ▢
  
  
  
  ½
  cup
  
  
  (100
  g)
  
  granulated sugar

• 
  ▢
  
  
  
  ¼
  cup
  
  
  (50
  g)
  
  light brown sugar

• 
  ▢
  
  
  
  ½
  cup
  
  
  (150
  g)
  
  cookie butter

• 
  ▢
  
  
  
  1
  large
  
  
  
  egg
  room temperature

• 
  ▢
  
  
  
  2
  teaspoon
  
  
  
  vanilla extract

• 
  ▢
  
  
  
  1
  cup
  
  
  (125
  g)
  
  all-purpose flour

• 
  ▢
  
  
  
  ½
  teaspoon
  
  
  
  baking powder

• 
  ▢
  
  
  
  ¼
  teaspoon
  
  
  
  salt

• 
  ▢
  
  
  
  ¾
  cup
  
  
  (130
  g)
  
  butterscotch chips

• 
  ▢
  
  
  
  ½
  cup
  
  
  (85
  g)
  
  semi-sweet chocolate chips

• Preheat your oven to 350°F (175°C). Prepare an 8×8 inch square baking pan by lightly greasing it with cooking spray, then lining it with parchment paper, leaving an overhang on two sides to easily lift the blondies out later.
• Brown the butter & let it cool:

  In a small saucepan, melt the unsalted butter over low to medium heat, stirring constantly. Continue to cook until the butter turns a rich amber color and small brown bits form at the bottom, emitting a nutty aroma (this typically takes 5-8 minutes). Immediately remove from heat and transfer the browned butter, including all the brown bits, to a large heat-resistant bowl to stop the cooking. Allow it to cool until it’s just warm to the touch. This step is crucial for the unique flavor!

• Once the brown butter is warm, not hot, whisk in the granulated sugar and light brown sugar until well combined and smooth. Then, stir in the cookie butter, followed by the room-temperature egg and vanilla extract. Mix well after each addition until the mixture is fully emulsified and looks glossy.
• In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix; stop once there are barely any flour streaks visible. Overmixing can lead to tough blondies.
• Gently fold in the butterscotch chips and semi-sweet chocolate chips until they are evenly distributed throughout the batter. Pour the batter into your prepared 8×8 inch pan and spread it out evenly with your spatula. Bake for 20-30 minutes, or until the edges are golden and set, and the center is slightly jiggly for a gooey texture (see “How to Tell When They’re Done” in recipe notes for more detail).*
• Remove the blondies from the oven and allow them to cool completely in the pan before attempting to remove them. Cooling completely allows them to set properly and prevents them from falling apart. Once cooled, use the parchment paper overhangs to lift the entire slab out of the pan. Slice into 9 or 16 squares, serve, and enjoy your incredibly decadent chocolate chip butterscotch blondies!

Save This Recipe! 💌

Store these delectable blondies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in an airtight container for up to 1 month. Thaw at room temperature or warm gently before serving.

The provided nutrition information is an estimate based on the ingredients listed and standard calculations. The calorie accuracy is not guaranteed and may vary depending on specific brands and exact measurements.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.