Sweet, rich and fudgy butterscotch blondies with a flaky top and a sprinkling of sea salt make the most delicious treat!
Taking just 5 minutes to prepare, this simple one-bowl recipe is ready to eat in less than 30 minutes!
These rich butterscotch blondies have the soft, fudgy texture of brownies but with a butterscotch, rather than chocolate, base. They are perfect for morning tea, parties, bake sales, or for an after school snack. Served warm with a scoop of vanilla ice cream, these salted butterscotch blondies make the most comforting dessert as well!
Like my lemon blondies, banana blondies, and white chocolate and raspberry blondies, these blondies never last long in our house!
If you are a fan of butterscotch desserts, be sure to have a look at my butterscotch self-saucing pudding, it's another comforting dessert that is a guaranteed crowd pleaser!
Why You're Going To Love This Recipe
- Quick and easy recipe - no fancy techniques are needed to make these butterscotch blondies: melt, mix and bake! Ready in less than 30 minutes!
- Versatile - with a warm butterscotch flavour and a dense and moist texture, butterscotch blondies are just as good as a dessert as they are for afternoon tea!
- No fancy equipment required either - just a microwave, bowl, spoon and oven!
- Freezer-friendly - make a batch of blondies and pop some in the freezer for a quick 'grab 'n go' sweet treat when you need one!
- Conventional and Thermomix - you can use either method to make these blondies, both methods are written in the recipe card at the end of the post.
What You Need
You only need a handful of basic ingredients to make these fudgy blondies with butterscotch!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - I prefer to use unsalted butter to make butterscotch blondies, however you can use salted butter if you prefer and just omit the pinch of salt.
- Brown sugar - gives the blondies a moist texture as well as adding a warm butterscotch flavour.
- Vanilla extract - or vanilla bean paste.
- Salt - to balance the sweetness as well as enhance the flavours in the blondies.
- Eggs - I use large eggs, which weigh approx 55-60g each. have your eggs at room temperature for the best results.
- Plain flour - also known as all-purpose flour.
- Baking powder - the rising agent that helps to create a lighter blondie.
- Butterscotch chips or Caramilk chips - these are optional, but I recommend them for delicious bursts of sweetness throughout the blondie!
- Sea salt - for sprinkling on top of the blondie. Again, this is optional but I love the sweet-salty combination!
Equipment Required
You don't need fancy equipment to make this super easy blondies recipe, just:
- Microwave-safe bowl or Thermomix.
- 20 cm / 8 inch square baking tin - lined with baking paper.
- Oven - I use a fan-forced oven. If you use a conventional oven, I recommend you increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
It takes just 5 minutes to prepare these delicious butterscotch bars, then bake in the oven and enjoy a sweet butterscotch treat in less than an hour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt The Butter, Brown Sugar, Vanilla And Salt
Preheat the oven and line a square tin with baking paper.
Place the butter, brown sugar, vanilla extract and salt into a microwave-safe bowl.
Heat in the microwave in 30 second bursts until the sugar has almost dissolved. Stir in between each burst.
Step 2 - Add The Eggs
Cool slightly before adding the eggs. Whisk until combined.
Step 3 - Add The Flour
Fold through the plain flour and baking powder.
Step 4 - Add The Butterscotch / Caramilk Chips
Stir through the butterscotch or Caramilk chips, if using.
Step 5 - Pour The Mixture Into The Tin
Pour the mixture into the lined baking tin. Sprinkle over the sea salt, if using.
Step 6 - Bake
Bake in the preheated oven until cooked through.
Leave butterscotch blondies in the tin to cool completely.
Expert Tips
- Don't over mix - mix until just combined, otherwise your blondies can become cakey.
- Don't overcook the blondies - cooking for too long can make them become dry.
- For fudgy/moist blondies - cook for 20 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
- If you notice the blondie is over-browning - simply place a sheet of foil loosely over the top and continue baking.
- Butterscotch blondies will continue to cook as they cool.
- For an extra indulgent treat - serve the blondies warm with a scoop of vanilla ice cream.
- Storage - store butterscotch blondies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
FAQs
Absolutely! Freeze them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.
Insert a toothpick into the centre of the blondies. If it comes out with a few moist crumbs, the blondies are done. If the crumbs are wet, the blondies need to be cooked for a few more minutes. Remember, they continue to cook as they cool.
No, blondies should be soft and fudgy in the middle, but not wet and gooey. All ovens are slightly different, so check at 20 minutes, and if still too moist inside, continue to bake for a little longer.
Related Recipes
If your family are fans of brownies and blondies (mine are!), then have a look at these other popular brownie recipes:
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Butterscotch Blondies
Ingredients
- 225 g (1 cup) butter
- 330 g (1 ½ cups) brown sugar
- 2 tsp vanilla extract or vanilla bean paste
- pinch of salt
- 2 egg large, room temperature
- 225 g (1 ½ cups) plain flour
- ½ tsp baking powder
- ½ cup butterscotch chips or Caramilk chips optional
- sea salt for sprinkling, optional
Instructions
- Preheat oven to 170 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter, brown sugar, vanilla extract and salt into a microwave-safe bowl. Heat in the microwave for 2-3 minutes in 30 second bursts (50% power) until the sugar has almost dissolved and the ingredients have combined - stirring each time.If using a Thermomix - Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2. Add the brown sugar, vanilla extract and salt and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Allow to cool slightly.
- Add the eggs and whisk until combined.If using a Thermomix - Add the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
- Sift the plain flour and baking powder into the bowl and gently fold through.If using a Thermomix - Add the plain flour and baking powder and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
- Stir through the butterscotch (or Caramilk) chips, if using.Pour into the prepared baking tin.Sprinkle over the sea salt (optional).
- Bake for 20-25 minutes or until cooked through.TIP: If you notice the blondie is over-browning, simply place a sheet of foil loosely over the top and continue baking.Leave in the tin to cool completely.
Notes
- Don't over mix - mix until just combined, otherwise your blondies can become cakey.
- Don't overcook the blondies - otherwise they will become dry.
- For fudgy/moist blondies - cook for 20 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
- If you notice the blondie is over-browning - simply place a sheet of foil loosely over the top and continue baking.
- The blondies will continue to cook as they cool.
- For an extra indulgent treat - serve the blondies warm with a scoop of vanilla ice cream.
- Storage - store blondies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
- Freezing - freeze in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.
Nahid Bin Zaman
These look amazing! Ever thought about adding a dash of cinnamon for a twist?
Lucy
Great idea!!