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 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: shortbread crustbrown butter pound cakebrown butter chocolate chip cookies, banana layer cake, and brown butter 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 chip 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

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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

Salted Butterscotch Blondies

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

Description

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!


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

Instructions

  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.

Notes

  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 | Heart Spatula | Whisk | 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.

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

104 Comments

  1. 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!

  2. 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!!

    1. 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.

  3. 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!

  4. 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! 🙂

  5. 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.

  6. 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?

    1. 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.

      1. Thank you Sally! I found butterscotch eventually, made it yesterday and it’s the best thing everrrr 🙂 I made one with butterscotch & walnut pieces as per your recipe AND another batch with butterscotch and coconut. I am trying caramel chucks next. Brown butter is the best thing!

  7. 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

    1. 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!

  8. Is anyone else having trouble with Sally’s website using Internet Explorer? Ever since the bottom advertisement went on, I can’t close that ad and the scrolling feature locks up, many times the site re-boots, etc. I just now tried the site on Google Chrome and it’s working better. Why can’t I “X” out of the advertisement on the bottom of the page? LOVE Sally’s blog but it’s getting increasingly difficult to read. Please fix this……………

    1. Hi Michele! I sincerely apologize about the issues you’re experiencing. I haven’t been able to replicate the issue since reading your comment on Friday. Last week we drastically decreased the number of in-content ads displayed because I agree, there were too many.

  9. 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!

  10. 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.

    1. 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.

  11. 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 😉

  12. 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

  13. 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

  14. 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.

  15. 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?

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

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

    Paige
    http://thehappyflammily.com

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

  18. 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…….

  19. 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 🙂

  20. I just finished making these and they are incredible. The flavor and texture are perfection. I’ve been craving butterscotch this week and so this recipe came along at the perfect time. I knew one batch wouldn’t be enough so I doubled it and made one in a 9 inch square pan and then also two 8 inch round cake pans. They look cute as rounds! I’m taking a round to a party tonight. I already sampled (too much) from the square pan so that one had to stay home! Thank you for a great recipe.

  21. I made these on a whim last night but used 1 cup butterscotch and 1/2 cup semi-sweet chocolate chips (and the walnuts) and holy cow – I’m a blondie convert! So good! This recipe is a keeper. Easy, quick and delicious!

  22. Perfect you read my mind! I needed something different for a grad party. I’ve been browning my butter for blondies for years! I lost mt favorite recipe so now I have a new one! And YES they are better than brownies! I blew my kids minds with them. Definitely went faster than the brownies.

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