Salted Butterscotch Blondies

Dense and chewy butterscotch blondies are made with brown butter, sea salt, and butterscotch morsels. These sweet and salty bars hit the spot when you need a simple yet satisfying dessert. No mixer needed! 

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

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.

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

These Butterscotch Blondies Are:

  • Soft and chewy
  • Dense and buttery
  • Sweet and salty
  • Made with brown butter (!!)
  • Sprinkled with sea salt
  • Simple to make– you don’t need a mixer
  • The first to disappear at parties

Butterscotch morsels for butterscotch blondies on

This Is My Base Blondie Recipe

This blondie recipe is my go-to blondie base. I shared the recipe a few years ago with my dark chocolate coconut blondies. In that recipe, I spread the blondies into a large 9×13 inch pan. For today’s butterscotch version, we’re squeezing them into a 9-inch square baking pan so they’re thicker and more dense. Just the way I like them!

The best blondies are buttery, soft, and chewy with tight dense crumbs. More like a brown sugar brownie and less like a thin piece of cake. To help us achieve this special blondie texture, we begin with melted butter. Though regular melted butter is fine, I highly recommend browning the butter. Brown butter, pictured below, adds a new layer of flavor.

We’ve discussed brown butter many times before and I have a complete how to brown butter tutorial as well. 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, like brown butter chocolate chip cookies and banana layer cake. 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!

How to brown butter on

Ingredients in Butterscotch Blondies

Blondies are very low key– made with simple baking basics. They’re also unexpected and underrated, which is why I love making them. Everyone forgets how good they are!

  • Flour: Sturdy all-purpose flour is the base of this blondie recipe.
  • Baking Powder: Baking powder helps the blondies rise.
  • Salt: Salt adds flavor.
  • Butter: You can use either melted butter or browned butter, but I really love using browned butter because it adds another layer of flavor to these blondies. I share more about browned butter above.
  • Sugar: We use all brown sugar for mega flavor and ultra moist blondies.
  • Eggs: Use 1 egg and 1 egg yolk for ultra chewy blondies.
  • Vanilla Extract: Pure vanilla extract adds flavor. Try using homemade vanilla extract.
  • Butterscotch Morsels: Butterscotch morsels are essential for butterscotch blondies!
  • Walnuts: While totally optional, chopped walnuts add a delicious texture.
  • Sea Salt: Sprinkle the blondies with coarse sea salt before baking for an added crunch and burst of flavor.

Brown butter for butterscotch blondies on

How To Brown Butter

Here’s a quick video tutorial for browning butter. 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.

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

No Mixer Required

Since we’re not creaming butter and sugar together (we use melted butter instead of softened butter), there’s no need to break out the mixer or any fancy kitchen equipment.

This is a quick and easy recipe. You only need 2 bowls– 1 for dry ingredients and 1 for wet ingredients, a simple whisk, and rubber spatula.

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

Will you just look at this golden perfection? With brown butter, sea salt, butterscotch, and brown sugar, I can’t think of a more perfect square.

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

Salted Butterscotch Blondies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 12 blondies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Dense and chewy, made with brown butter, sea salt, and butterscotch morsels, these sweet and salty bars hit the spot when you need a simple yet satisfying dessert!


  • 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 (270gbutterscotch morsels
  • optional: 3/4 cup (95g) chopped walnuts
  • coarse/flaky sea salt for sprinkling on top


  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.


  1. Make Ahead Instructions: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
  2. Special Tools: Glass Mixing Bowls, Measuring Cups, Whisk, and 9-inch Square Baking Pan
  3. Butter: 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.
  4. What Pan to Use: A 9-inch square pan is best. An 8-inch square pan is a little too small. Blondies may not cook evenly. You can spread the batter into a 9×13-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.

Keywords: butterscotch blondies

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


  1. Christina Sandage says:

    First, I want to say, I’ve made lots of Sally’s recipes and they have all been great until this one. I’ve even made lots of her recipes multiple times. You usually cannot go wrong with her recipes, but these were just too sweet, and I love sweet things. Also, the blondies were just ridiculously greasy. I put one on a doubled up paper towel and sat it on my leg for less than a minute while I answered a text message. It soaked the paper towel and made a huge grease spot on my pants. I think this recipe needs less butter and less brown sugar. I’m not sure what that would do to the texture though. I probably will not make this one again. I’ve made some of Sally’s other blondie recipes and they were delicious.

  2. This is great! I did make it with brown butter and my husband says “this is a keeper”! Thanks for sharing!

  3. Amazing!!! The brown butter takes these to a whole new level of deliciousness!

  4. These did not turn out well and were extremely greasy. I’ve made a lot of Sally’s recipes so was very surprised. The ratio of butter and flour did not seem correct.

  5. Kristen A Berry says:

    Hi Sally! Would it work if I used 1/2 cup of toffee chips and 1 cup of butterscotch chips? I have a little bit of both in my pantry.
    Thank you!

    1. Absolutely. Same bake time.

  6. Hi sally,
    I’ve made your blondies a million times and I’m in love with them. However, a problem that I almost always face is that they tend to get very hard (still delicious but very hard) any tips to avoid this?


    1. Hi Nis, I’m wondering if they’re perhaps overbaked? Any changes you’re making to the batter ingredients? Make sure that after you mix the batter together, pour/spread into the pan and bake them right away. A little less time in the oven will help too.

      1. Hello!
        Thanks for getting back to me sally!
        I think I might have figured it out, it’s the butter!
        I reread and watched your “browning butter” post and video and I did what you mention exactly, specially continuously whisking the butter.
        Made two batches today and they were scrumptious!


  7. Hi Sally! These look AMAZING! I was just wondering if it would be possible to add oats to these to make them more like oatmeal scotchies? I just wasn’t sure if it would make them a bit dry and other ingredients may have to be adjusted? Thanks!!

    1. Hi Carsen, That would take some additional recipe testing. You can make my Oatmeal Scotchies and bake them as cookie bars though!

  8. Hello, Sally! I am from the Philippines, I am jut wondering if I can use salted butter? And if it’s really necessary to have butterscotch mossels?

    1. Hi Anastasia, If you use salted butter you can simply cut the added salt in half. You can leave out the butterscotch morsels for a plain blondie, or replace them with your favorite flavor chips (chocolate, white chocolate, etc.).

  9. These are OUTSTANDING. I used the browned butter and dark brown sugar. A lot of recipes for Blondies are way too sweet. These definitely are not. I think I may be addicted !!!

  10. Hi Sally,
    I’m using a convection oven. do i still follow the time and temperature you have in your recipe?


    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nis, All of the recipes here are written for conventional settings. The rule of thumb when baking with convection/fan settings is to lower your oven by 25 degrees F. The bake time may still be shorter so begin checking before the recommended bake time. I hope this helps!

  11. Sally, your recipes are usually delicious with the perfect balance of fat, sugar and salt. But these blondies were really quite sweet and oily. I made another batch and reduced the sugar by half a cup and the butter by a quarter of a cup, but they turned out flat, dense and disappointing! My mom tried to make these and they were perfect, with the amounts said in the recipe. Do you know what happened, or is it mom’s magic touch?

    1. Hi Ebony! Did you follow the recipe closely the first time you made them? Make sure you aren’t using too much butter. Melt or brown 1 cup of butter, which is 2 sticks or 16 Tablespoons. The extra egg yolk guarantees the blondies are rich, moist, and chewy but you can skip it if you find they’re simply too greasy or wet.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally