Description
If you love the flavor of butterscotch, these easy 1-bowl blondies are a must-bake!
Ingredients
- 14 Tablespoons (196g) unsalted butter, melted + slightly cooled
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 Tablespoon pure vanilla extract
- 2 cups + 2 Tablespoons (265g) all-purpose flour, (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (180g) butterscotch morsels
- flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350°F (177°C). Line a 9-inch square metal baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
- In a medium bowl, whisk the melted butter and brown sugar together. Whisk in the egg, egg yolk, and vanilla. Add the flour, baking powder, and salt, and stir with a silicone spatula until combined and no loose flour pockets remain. Fold in the butterscotch morsels. Work fairly quickly: the batter thickens as the butter cools, making it harder to spread.
- Spread the batter evenly into the prepared pan and smooth the top. Sprinkle lightly with flaky sea salt.
- Bake for 28–31 minutes, until the top and edges are lightly browned and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
- Set the pan on a cooling rack. If desired, lightly press a few more butterscotch morsels into the warm tops and sprinkle with a little more flaky sea salt.
- Cool the blondies in the pan for at least 45 minutes. Lift them out using the parchment overhang. Cut into squares, or let them cool completely first for neater slices.
- Cover and store leftover blondies at room temperature for up to 1 week.
Notes
- Freezing Instructions: Baked blondies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 9-inch Square Baking Pan | Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula | Flaky Sea Salt
- Can I Use Brown Butter? You certainly can, however you’ll need to add 2 Tablespoons of milk or cream to make up for the moisture loss during the browning process. Follow my directions for How to Brown Butter. Be sure to let the brown butter cool slightly before mixing with the brown sugar.
- Updated in 2026: Since first publishing this recipe in 2018, my team and I have made a few tweaks to make these blondies even better. They’re less greasy now, and still have that unbeatable buttery, brown sugared butterscotch flavor. To make the original version, use 2 cups (250g) flour, 1 cup (16 Tbsp; 226g) melted butter, 1 and 3/4 cups (350g) brown sugar, and 1 and 1/2 cups (270g) butterscotch morsels. Prepare the batter as directed and bake for 30–35 minutes.