Salted Butterscotch Blondies

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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.

89 Comments

All Comments

  1. Hi Sally, is the butter measured before or after it is melted? Do I use 2 sticks (1 cup) of solid butter and melt it, or do I melt the butter first and then measure out 1 cup of the liquid? Is there a difference? Thanks!

    1. Hi Jenn! This is a great question and can certainly be confusing. The butter is measured before melting. 2 sticks (1 cup) melted down.

  2. Hi Sally – another amazing recipe thank you! I made these last weekend and they were SO good!
    I also live in the UK and butterscotch chips are a little tricky to find so I just added some chopped white chocolate and milk chocolate chips alongside the walnuts which turned out to be delicious anyway.
    However to all my fellow UK bakers I had a brainwave….how about chopping up some Werther’s Original Butter Candies (which are widely available) instead? 🙂

    1. Hi Karen! No need to double for a 9×13 inch pan— this blondie batter can fit in one. Bake time is a few minutes shorter.

      1. I was wondering the same regarding a 9 x 13 pan. Though my reasoning is, I’d like to double the recipe for double the fun and make the butterscotch blondies for a football crowd.
        Suggestions? Can the recipe be doubled and bake in a 9 x 13?

      2. Hi Brenda! Doubling the recipe for a 9×13 pan would be a little too much batter. I suggest doubling it and baking in two 9-inch square pans.

  3. I made these yesterday afternoon and they are AMAZING! Pretty easy to put together and definitely worth the effort. Thanks for another great recipe Sally!!

  4. Aloha
    -if you are looking for a chewy blondie
    This is it!
    I changed nothing
    The salt topper modernizes it
    These are divine

  5. Absolutely love these!! I have an order for blondies for a wedding- could I double this and bake in a 12×17 sheet pan? Thanks! ❤️

    1. Hi Pamela! The coarse salt is optional, but if you decide to use it, sprinkle on before baking. The blondies are still fantastic without it though!

  6. 4/10. Another disappointing mediocrity. The flavours sound delicious and the photos are beautiful, but the execution was off. I kept them in for 30 minutes and they still came out crumbly, cakey, and far too dry. I used the recommended amount of salt, sea salt flakes on top, and salted butter, but it still wasn’t salty enough. This has all of my favourite things: browned butter, sea salt, butterscotch, and vanilla, but heavy tweaking is needed to keep these blondies moist and rich.

    1. Hi Audrey, Sorry these came out to dry for you. Have you ever checked your oven temperature with an oven thermometer? It’s possible your oven is running hot (most are off by at least a few degrees) and over baking things.

      1. Hi Sally,

        Yes, both my oven and my in-oven thermometer are synchronised and read 350°. Perhaps it’s the altitude. I am 78 metres above sea level, after all.

        Audrey

  7. I made these following the recipe and thought they were delicious but a little sweet. Made again using homemade butterscotch sauce swirled through the batter, and I liked it more, but my husband liked it better with the chips. Either way – pretty tasty and easy!

    1. Ha – looks like you will have to make two batches from now on! Or you can try using a little more salt to cut the sweetness a bit! 🙂

  8. First of all, I am a HUGE fan of your recipes! Thank you so much! But I can never seem to get this one right. I’ve tried both 9×13 and 9×9 pans and the blondies always come out raw in the middle and crispy on the edges, even when I leave them in longer than the recommended time. I like chewy brownies/blondies but I mean these are almost like batter in the middle. I’ve calibrated my oven and everything. Nothing else I bake is undercooked. What is happening?

    1. Hi Annie Sue! My suggestion is to lower the oven temperature to 325F and tent the blondies with a sheet of aluminum foil. Both will help them bake a little more evenly.

  9. I just pulled these out of the oven and I can’t believe how amazingly my whole house smells. Butterscotch is one of my favorite things, and I love blondies. In my opinion, nothing is better than a salty/sweet dessert (I always say you could put salted caramel on a shoe and I’d happily eat it). Waiting for these to cool is kinda killing me right now!

1 2

Reviews

  1. Aloha
    -if you are looking for a chewy blondie
    This is it!
    I changed nothing
    The salt topper modernizes it
    These are divine

  2. 4/10. Another disappointing mediocrity. The flavours sound delicious and the photos are beautiful, but the execution was off. I kept them in for 30 minutes and they still came out crumbly, cakey, and far too dry. I used the recommended amount of salt, sea salt flakes on top, and salted butter, but it still wasn’t salty enough. This has all of my favourite things: browned butter, sea salt, butterscotch, and vanilla, but heavy tweaking is needed to keep these blondies moist and rich.

    1. Hi Audrey, Sorry these came out to dry for you. Have you ever checked your oven temperature with an oven thermometer? It’s possible your oven is running hot (most are off by at least a few degrees) and over baking things.

      1. Hi Sally,

        Yes, both my oven and my in-oven thermometer are synchronised and read 350°. Perhaps it’s the altitude. I am 78 metres above sea level, after all.

        Audrey

Questions

  1. Hi Sally, is the butter measured before or after it is melted? Do I use 2 sticks (1 cup) of solid butter and melt it, or do I melt the butter first and then measure out 1 cup of the liquid? Is there a difference? Thanks!

    1. Hi Jenn! This is a great question and can certainly be confusing. The butter is measured before melting. 2 sticks (1 cup) melted down.

    1. Hi Karen! No need to double for a 9×13 inch pan— this blondie batter can fit in one. Bake time is a few minutes shorter.

      1. I was wondering the same regarding a 9 x 13 pan. Though my reasoning is, I’d like to double the recipe for double the fun and make the butterscotch blondies for a football crowd.
        Suggestions? Can the recipe be doubled and bake in a 9 x 13?

      2. Hi Brenda! Doubling the recipe for a 9×13 pan would be a little too much batter. I suggest doubling it and baking in two 9-inch square pans.

  2. Absolutely love these!! I have an order for blondies for a wedding- could I double this and bake in a 12×17 sheet pan? Thanks! ❤️

  3. First of all, I am a HUGE fan of your recipes! Thank you so much! But I can never seem to get this one right. I’ve tried both 9×13 and 9×9 pans and the blondies always come out raw in the middle and crispy on the edges, even when I leave them in longer than the recommended time. I like chewy brownies/blondies but I mean these are almost like batter in the middle. I’ve calibrated my oven and everything. Nothing else I bake is undercooked. What is happening?

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