Salted Butterscotch Blondies

Sweet, salty, dense, and chewy butterscotch blondies made with brown butter, sea salt, and butterscotch morsels! Easy no mixer recipe on sallysbakingaddiction.com

Loved catching up on Wednesday! Thank you for the wonderful conversation in the comment section. I’m beyond thankful to not only have a platform that invites conversation on both joyous and difficult topics, but a community of readers gracious enough to share personal stories.

As we head into the weekend, I’m supplying you with a very simple, yet mega satisfying dessert recipe. I know I say this a lot but I am OBSESSED WITH THESE and after only 1 bite, you’ll understand why.

Sweet and salty butterscotch blondies made with brown butter, sea salt, and butterscotch morsels! Easy no mixer recipe on sallysbakingaddiction.com

These innocent little squares boast huge flavor and texture. Super dense, chewy, filled with brown sugar, topped with sea salt, and the two words to end all other words: brown butter. Not to mention they’re loaded with butterscotch, the best and most underrated morsel in the baking aisle!!!! There’s also no mixer or fancy kitchenware required, so not only do they taste unbelievable– they’re insanely easy to make. Win win win and… win.

If you gush over sweet & salty desserts, this one has your name written all over it.

Butterscotch morsels for butterscotch blondies on sallysbakingaddiction.com

How to brown butter on sallysbakingaddiction.com

Behind the Recipe

This blondie recipe is my go-to blondie base. I shared the recipe a few years ago when I added coconut and dark chocolate. In that recipe, I spread the blondies into a large 9×13 inch pan. Here I squeezed them in a 9-inch square baking pan. The blondies are thicker and much more dense. Just the way I love ’em!

The best blondies are buttery, soft, and chewy with tight dense crumbs. Think more of a brown sugar brownie and less of a thin piece of cake. To help us achieve the special blondie texture, the recipe begins with melted butter. Not softened butter. Since we’re not creaming butter and sugar together, there’s no need to break out the mixer. A simple whisk and rubber spatula will do the trick.

Though regular melted butter is fine, I highly recommend browning the butter. Brown butter, pictured above and below, adds a new layer of flavor. We’ve discussed brown butter many times before, so I’ll keep this short. All you’re really doing is melting butter on the stovetop and gently cooking the butter until it develops a nutty flavor and aroma. It’s a basic technique that considerably changes the flavor of anything it touches: shortbread crustpound cakechocolate chip cookies, cream cheese frosting, sugar cookies. As the butter browns, you’ll notice there are bits at the bottom of the pan. These are good bits! They are actually milk solids that have cooked faster and will give even more flavor to your recipe. Don’t leave the bits behind!

I recommend using a light colored skillet so you can see when the butter has browned. There’s only a few seconds between brown butter and burnt butter.

Brown butter for butterscotch blondies on sallysbakingaddiction.com

Another ingredient that will help us achieve a dense and chewy blondie is an egg yolk. You’ll use 1 whole egg in this blondie recipe plus an additional egg yolk. Remember my chewy chocolate chunk cookies? Just like that. You can freeze the extra egg white for up to 1 month or add it to your morning omelet. 🙂

Other than that it’s just flour, brown sugar, vanilla, salt, a little baking powder for lift, and some optional walnuts. Blondies are very low key. They’re also unexpected and underrated, which is why I love making them. Everyone forgets how good they are!!!!

Blondies are better than brownies. YUP I SAID THAT.

Sweet, salty, dense, and chewy butterscotch blondies made with brown butter, sea salt, and butterscotch morsels! Easy no mixer recipe on sallysbakingaddiction.com

Will you just look at that golden perfection? With the brown butter, sea salt, butterscotch, and brown sugar– I can’t think of a more perfect square. Or a more perfect way to kick off the weekend!

Sweet, salty, dense, and chewy butterscotch blondies made with brown butter, sea salt, and butterscotch morsels! Easy no mixer recipe on sallysbakingaddiction.com

Salted Butterscotch Blondies

Ingredients:

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted butter (browned or melted, see note)
  • 1 and 3/4 cup (350g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270g) butterscotch morsels
  • optional: 3/4 cup (95g) chopped walnuts
  • coarse/flaky sea salt for sprinkling on top

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9-inch square pan* or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. In another medium bowl, whisk the browned or melted butter and brown sugar together. Once completely combined, whisk in the whole egg, egg yolk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and gently whisk until combined. Fold in the butterscotch morsels and walnuts, if using. The batter is very thick.
  4. Evenly spread batter into prepared pan. Sprinkle with sea salt. Bake for about 35-38 minutes, or until a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack before cutting.
  5. Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.

Make ahead tip: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Recipe Notes:

  1. Butter should either be melted or browned before using in this recipe. Melt on the stove or in the microwave. For enhanced butterscotch and nutty flavors, I prefer using browned butter in these blondies. To brown the butter: slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat, and pour into a heat-proof bowl. Allow to cool for 5 minutes before using in step 3.
  2. 8-inch square pan is a little too small. Blondies may not cook evenly. You can spread the batter into a 9x13-inch pan for thinner blondies. Do your best to spread the batter to each edge of the pan. Bake time will be around 30 minutes, same oven temperature.

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Sweet and salty butterscotch blondies made with brown butter, sea salt, and butterscotch morsels! Easy no mixer recipe on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Measuring Cups | Heart Spatula | Whisk | 9-inch Square Baking Pan

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

42 Comments

Comments

  1. Joyce on July 13, 2018 at 12:07 am

    No way that blondies are better than brownies, Sally! And I’m not saying that just because I have dark hair hahaha. *wink* I must find a way to try these because I’ve never browned butter nor made blondies and also because they look scrumptious!

    • Sally on July 13, 2018 at 5:30 am

      You MUST try them!!

  2. Iram on July 13, 2018 at 12:20 am

    These look amazing Sally!
    Out of curiosity is your baby too young still to try anything sweet? Or are you waiting for her 1st b-day for her to try some cake? I think your whole fan base is looking forward to what kind of cake you’ll be making and how you’re going to decorate it!!
    Have a great weekend. Lots of love!!

    • Sally on July 13, 2018 at 5:30 am

      Thanks Iram! The only sweet my daughter has tried is fruit. 🙂 I have a good idea of her birthday cake and am excited to share it on my blog this fall.

    • Iram on July 14, 2018 at 12:53 am

      I just wanted to follow up, made these and they are awesome!

  3. MIamiGirlFoodie on July 13, 2018 at 9:20 am

    I have a friend that loves Butterscotch! This would be great to make for her birthday, Thank you!

  4. Jane Watkins on July 13, 2018 at 9:23 am

    I just washed up my domed cake plate from last week’s brownies and wondered what to put in it for this weekend . . . looking for something different. And here it is! Going to the store now to buy butterscotch chips!
    Hurrah!

  5. Sue Ringsdorf on July 13, 2018 at 9:35 am

    EVERY time I get an email, I can’t help but to immediately click on your recipe! It takes priority over all of my email, because I can’t resist looking at your recipes and keeping up with you. LOVE your blog, Sally! 🙂

    • Sally on July 13, 2018 at 3:30 pm

      Thank you so much Sue! Hope you have a happy weekend!

  6. Jackie Butts on July 13, 2018 at 9:39 am

    I agree with you, Sally, I LOVE blondies so much more then brownies, and they are really hard to find. I used to go to Starbucks to specifically get theirs (called toffee bars) They stopped selling them 10 years ago and I still think about them. I can’t wait for your version with the browned butter because it adds such an amazing depth of flavor.

    • Sally on July 13, 2018 at 3:31 pm

      I hope you will try these – let me know what you think!!

  7. Abby on July 13, 2018 at 9:40 am

    Oooh nice! I tried your dark chocolate and coconut blondies a couple of weeks ago (still got a few in the freezer too) this is a perfect weekend treat for tomorrow. Is there anything I can substitute for butterscotch? Only because I have no idea where I’d find one in the UK without ordering from somewhere like Amazon. Salted caramel perhaps?

    • Sally on July 14, 2018 at 7:56 am

      Hi Abby! Any add-in you enjoy in cookies would be great here. The brown butter/brown sugar blondie base tastes great with so much! Caramel morsels are an awesome substitution, but stay away from liquid salted caramel. Wasn’t sure which you were referring to.

  8. Sallie Doeg on July 13, 2018 at 9:55 am

    Hummm. I better double the recipie and use 2 pans. My guys will kill these asap!!
    Thanks,
    Sallie

  9. Rachel on July 13, 2018 at 9:57 am

    Hi Sally, I’m in the UK and we can’t get butterscotch morsels (what’s that all about??) I’m guessing I could substitute white chocolate chips instead? They really look delicious, thanks Rachel x
    PS The banana cake still is the best banana cake I’ve ever had and the cream cheese frosting is my go to recipe

    • Sally on July 14, 2018 at 7:52 am

      So glad you’re a fan of the banana cake. Will always be my favorite too!! White chocolate chips would be great. Any little add-in you love works!

  10. Diana on July 13, 2018 at 10:56 am

    Are you kidding me brown butter and butterscotch chips????? This is a match made in heaven! I am making these today!!! You’re killing me Sally!

  11. Elissa on July 13, 2018 at 11:10 am

    Hi Sally,
    Can you double the recipe and make in a 9×13 and they will still be thick and dense? I might use the salted caramel chips too, that would be nice too I think.

    • Sally on July 14, 2018 at 7:51 am

      Hi Elissa! Salted caramel chips would be awesome for sure. No need to double for a 9×13 inch pan— this blondie batter can fit in one. Bake time is a few minutes shorter.

  12. Hayley on July 13, 2018 at 11:17 am

    Ah I could never choose between blondies & brownies – they’re both amazing! If pressed though, I would have to go with the blondie – so much flavour on its own; while with a brownie, I’m always, ALWAYS tempted to slather on a thick layer of chocolate frosting 😉

  13. Jennifer on July 13, 2018 at 11:20 am

    Excellent ! Made in a 9 x 13 pan and the thickness was perfect!
    I don’t know why I even bother to to pin other recipe blogs. Yours are foolproof. Thanks so much

    • Sally on July 14, 2018 at 7:58 am

      So glad you tried them already!!

  14. Bernice P on July 13, 2018 at 12:11 pm

    Hmmm sounds delicous Sally… brown sugar and butter.. I am all in…. but I have never made a blondie nor have I eaten one… these sound too delicous to pass up…. if using parchment, do I need to grease it? Thanks

    • Sally on July 14, 2018 at 7:53 am

      Hi Bernice! I don’t grease the parchment. It’s nonstick!

  15. Ruby on July 13, 2018 at 12:31 pm

    Sally, these look absolutely scrumptious. I can’t wait to try them! My question is this:
    In the introduction you mention that they are topped with sea salt (also can see that in the photos). Do you sprinkle them with sea salt before you bake or after they’ve come out of the oven? Sea salt is not listed in the list of ingredients. Sorry to be naive – I’m still a relative newcomer to baking. Also, I have leftover pecans from another recipe. Would they be a good substitute for walnuts? Thank you soo much.

    • Sally on July 14, 2018 at 7:54 am

      Hi Ruby! Sprinkle with a little coarse/flaky sea salt prior to baking Pecans would be a nice sub!

  16. Dana on July 13, 2018 at 12:35 pm

    Is the sea salt sprinkled on before or after baking? Thanks!

    • Sally on July 14, 2018 at 7:48 am

      Before. Sorry about the confusion!

  17. Julie Alexander on July 13, 2018 at 12:41 pm

    I might make these tonight! The sea salt isn’t mentioned in the actual recipe but I’m guessing it’s just sprinkled on top after removing them from the oven?

    • Sally on July 14, 2018 at 7:57 am

      Hey Julie! Sorry about that. It can be sprinkled on top before or after baking. I sprinkle a little on before.

  18. Paige Cassandra Flamm on July 13, 2018 at 12:42 pm

    These look amazing! Totally making them today for our house guests that are coming tonight!

    Paige
    http://thehappyflammily.com

  19. Joy on July 13, 2018 at 2:01 pm

    Is sea salt sprinkled on top of the blondies? If so, is it done before or after they are baked?

    • Sally on July 14, 2018 at 7:48 am

      Before

  20. Sheila on July 13, 2018 at 5:40 pm

    Hi,
    Did you sprinkle the salt on before you place them in the oven?
    Did you use sea salt or Kosher salt?
    Thanks

    • Sally on July 14, 2018 at 7:48 am

      Hi Sheila! You can use whichever salt, but I prefer a flaky/coarse sea salt. Sprinkle on top before baking.

  21. Abby on July 13, 2018 at 5:50 pm

    Hi Sally, I can’t find butterscotch without having to order from Amazon, can I use caramel chunks instead?

    • Sally on July 14, 2018 at 7:54 am

      Caramel morsels would be awesome, especially with the brown butter and brown sugar flavors!

  22. Lisa Lytle on July 13, 2018 at 11:15 pm

    Sally – I am going to bake these tomorrow morning. I know they will be a great hit. My family’s favorite ice cream is Tillamook Salted Butterscotch. I buy them two at a time. Best Ice Cream ever…….

  23. Terri on July 13, 2018 at 11:31 pm

    Hey Sally, these look amazing! Feels like a silly question, but would you also recommend sprinkling these with extra salt like in the photos? Thank you 🙂

    • Sally on July 14, 2018 at 7:47 am

      Hi Terri! Yep, sprinkle with a little sea salt prior to baking

  24. Natalie on July 14, 2018 at 4:11 am

    These blondies look soooooo good! I love butterscotch! Your photos are so beautiful too ♥

  25. Mackenzie s. on July 14, 2018 at 12:18 pm

    OH MY GOSH!! I can’t wait to make these! They look sooo good! 🙂

Reviews

  1. Jennifer on July 13, 2018 at 11:20 am

    Excellent ! Made in a 9 x 13 pan and the thickness was perfect!
    I don’t know why I even bother to to pin other recipe blogs. Yours are foolproof. Thanks so much

    • Sally on July 14, 2018 at 7:58 am

      So glad you tried them already!!

Questions

  1. Ruby on July 13, 2018 at 12:31 pm

    Sally, these look absolutely scrumptious. I can’t wait to try them! My question is this:
    In the introduction you mention that they are topped with sea salt (also can see that in the photos). Do you sprinkle them with sea salt before you bake or after they’ve come out of the oven? Sea salt is not listed in the list of ingredients. Sorry to be naive – I’m still a relative newcomer to baking. Also, I have leftover pecans from another recipe. Would they be a good substitute for walnuts? Thank you soo much.

    • Sally on July 14, 2018 at 7:54 am

      Hi Ruby! Sprinkle with a little coarse/flaky sea salt prior to baking Pecans would be a nice sub!

  2. Joy on July 13, 2018 at 2:01 pm

    Is sea salt sprinkled on top of the blondies? If so, is it done before or after they are baked?

    • Sally on July 14, 2018 at 7:48 am

      Before

  3. Sheila on July 13, 2018 at 5:40 pm

    Hi,
    Did you sprinkle the salt on before you place them in the oven?
    Did you use sea salt or Kosher salt?
    Thanks

    • Sally on July 14, 2018 at 7:48 am

      Hi Sheila! You can use whichever salt, but I prefer a flaky/coarse sea salt. Sprinkle on top before baking.

  4. Abby on July 13, 2018 at 5:50 pm

    Hi Sally, I can’t find butterscotch without having to order from Amazon, can I use caramel chunks instead?

    • Sally on July 14, 2018 at 7:54 am

      Caramel morsels would be awesome, especially with the brown butter and brown sugar flavors!

  5. Terri on July 13, 2018 at 11:31 pm

    Hey Sally, these look amazing! Feels like a silly question, but would you also recommend sprinkling these with extra salt like in the photos? Thank you 🙂

    • Sally on July 14, 2018 at 7:47 am

      Hi Terri! Yep, sprinkle with a little sea salt prior to baking

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