Soft, golden, and loaded with that unmistakable butterscotch flavor, these Grandma’s Chewy Butterscotch Blondies are a throwback to the comforting bakes from Grandma’s kitchen. With a rich, buttery base and the perfect chew, I find these bars incredibly easy to make and even harder to stop eating.
Why You’ll Love This Recipe
I love how this recipe comes together in one bowl, with minimal effort and maximum flavor. The texture is chewy with just the right amount of gooeyness in the center, and the butterscotch chips give each bite a sweet, nostalgic punch. It’s perfect for bake sales, after-school snacks, or when I need a quick dessert to impress guests. Plus, I can mix in nuts if I want a little crunch—or skip them if I’m baking for picky eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup all-purpose flour
3/4 cup butterscotch chips
Optional: 1/2 cup chopped pecans or walnuts
Directions
I preheat the oven to 350°F (175°C) and either grease or line an 8×8-inch baking pan with parchment paper.
In a large bowl, I whisk together the melted butter and brown sugar until smooth and glossy.
I add the egg and vanilla extract, stirring until everything is well blended.
I stir in the salt and flour just until combined—I’m careful not to overmix, so the blondies stay tender.
Then I gently fold in the butterscotch chips and nuts (if I’m using them).
I spread the batter evenly in the prepared pan.
Next I bake for 22–25 minutes, until the edges are set and a toothpick inserted in the center comes out mostly clean.
I let the blondies cool completely in the pan before slicing them into squares.
Servings and timing
This recipe makes 12 blondies.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 210 kcal per bar
Variations
Nut-Free Version: I skip the nuts entirely if I’m baking for anyone with allergies or just want a smoother texture.
Extra Butterscotch: Sometimes, I sprinkle a few extra chips on top before baking for an extra gooey top layer.
Chocolate Twist: Swapping half of the butterscotch chips with chocolate chips gives a fun flavor contrast.
Spiced Blondies: I like to add a pinch of cinnamon or nutmeg for a warm, fall-inspired flavor.
Blondie Sundaes: I serve a warm blondie with a scoop of vanilla ice cream and caramel drizzle for a decadent dessert.
Storage/Reheating
I store the blondies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I freeze them individually wrapped and place them in a freezer-safe bag for up to 3 months.
To reheat, I warm a blondie in the microwave for about 10–15 seconds—just enough to get that soft, just-baked feel back.
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FAQs
How do I know when the blondies are done baking?
I look for set edges and a slightly soft center. A toothpick inserted in the middle should come out with a few moist crumbs but no raw batter.
Can I double this recipe?
Yes, I double the ingredients and bake them in a 9×13-inch pan. I usually add a few extra minutes to the bake time, checking for doneness around the 30-minute mark.
What can I use instead of butterscotch chips?
If I don’t have butterscotch chips, I sometimes use white chocolate chips, toffee bits, or even caramel chunks for a similar richness.
Are these blondies supposed to be gooey in the center?
Yes, slightly gooey is perfect. I avoid overbaking to keep them chewy and soft. The blondies will continue to set as they cool.
Can I make these blondies gluten-free?
Absolutely. I substitute the all-purpose flour with a 1:1 gluten-free flour blend that’s meant for baking. The texture stays pretty close to the original.
Conclusion
These chewy butterscotch blondies are one of my favorite go-to treats when I want something quick, comforting, and crowd-pleasing. Whether I bake them for guests or just to satisfy my own sweet tooth, they never disappoint. With simple ingredients and a flavor that brings back memories, it’s no wonder I keep coming back to this classic recipe.
📖 Recipe:
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Grandma’s Chewy Butterscotch Blondies
- Total Time: 35 minutes
- Yield: 12 blondies
- Diet: Vegetarian
Description
Soft, chewy, and packed with nostalgic butterscotch flavor, these blondies are an easy one-bowl dessert perfect for bake sales, snacks, or indulgent treats.
Ingredients
1/2 cup unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup butterscotch chips
Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy.
- Add the egg and vanilla extract, stirring until well combined.
- Stir in the salt and flour just until combined. Do not overmix.
- Fold in the butterscotch chips and optional nuts.
- Spread the batter evenly in the prepared pan.
- Bake for 22–25 minutes, until the edges are set and a toothpick inserted in the center comes out mostly clean.
- Let cool completely in the pan before slicing into squares.
Notes
For a nut-free version, omit the nuts entirely.
Sprinkle extra butterscotch chips on top before baking for added gooeyness.
Swap half the butterscotch chips with chocolate chips for a flavor twist.
Add a pinch of cinnamon or nutmeg for a spiced version.
Serve warm with vanilla ice cream and caramel drizzle for a decadent blondie sundae.
Store in an airtight container at room temperature for up to 4 days or freeze individually for up to 3 months.
To reheat, microwave for 10–15 seconds for a fresh-baked feel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
