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! 

stack of 4 butterscotch blondies with a hand taking the top blondie

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.

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

butterscotch blondies

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 denser. We do this with mocha blondies, too.

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 pumpkin oatmeal cookies. As the butter browns, you’ll notice there are bits at the bottom of the pan. These are good! They are actually milk solids that have cooked faster and will give even more flavor to your recipe. Don’t leave the bits behind.

Brown butter in a skillet

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 in a glass bowl

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.


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.

butterscotch blondies

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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stack of 4 butterscotch blondies with a hand taking the top blondie

Salted Butterscotch Blondies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 16 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). Grease a 9-inch square pan or line with 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 large bowl.
  3. In a 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 whisk or stir until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the butterscotch morsels and nuts, if using.
  4. Evenly spread batter into prepared pan. Bake for about 30-35 minutes, or until a toothpick comes out *mostly* clean. A couple moist crumbs are ok, as long as it’s not wet. Remove from the oven and cool blondies completely in the pan set on a wire rack.
  5. Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.


  1. Freezing Instructions: To freeze, cool blondies completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
  2. 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.
  3. 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.

Keywords: butterscotch blondies

butterscotch blondie with a bite taken from it


  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!

    1. You MUST try them!!

  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.

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

  3. MIamiGirlFoodie says:

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

  4. Jane Watkins says:

    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!

  5. Sue Ringsdorf says:

    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! 🙂

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

  6. Jackie Butts says:

    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.

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

  7. 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!

      2. I bet the butterscotch and coconut was AMAZING!!!

  8. Sallie Doeg says:

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

  9. 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!

  10. MIchele Greiman says:

    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.

  11. 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!

  12. 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.

  13. 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 😉

  14. 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

    1. So glad you tried them already!!

  15. 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

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

  16. 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.

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

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

    1. Before. Sorry about the confusion!

  18. Julie Alexander says:

    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.

  19. Paige Cassandra Flamm says:

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


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

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

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

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

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

  23. 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…….

  24. 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 🙂

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

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

  26. Mackenzie s. says:

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

  27. 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.

    1. So glad you’re loving the blondies! Thank you so much for trying my recipe Cheryl. 🙂

  28. 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!

  29. Oooh, this has my mouth watering just thinking about it! I love blondies and I can’t wait to try these!

  30. 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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