These Chocolate Chip Butterscotch Blondies are so easy and full of flavor! They're made with chocolate chips, butterscotch chips and a couple secret ingredients. I've added cookie butter and brown butter into the batter to make them extra gooey and tasty! They compliment the main butterscotch flavor so perfectly!
What You Need to Make This Recipe
- Butterscotch chips
- Semi sweet chocolate chips
- Unsalted butter
- Cookie butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Baking powder
Browning the Butter:
I tested these bars with softened butter before I made them with brown butter and I could notice a huge flavor difference, so don't skip this step! Cook the butter in a small saucepan on low-medium heat while stirring consistently. Once it starts to turn brown on the bottom and give off a nutty scent, remove it from the heat and let it cool. You want it to be just warm to the touch before mixing in the sugars!
Clean & Easy Release:
If you want to keep the pan clean and pull the blondies out in once piece, this is how I bake mine! I spray the pan with oil and then line sheets of parchment over it so that the sides hang over the edges. Then once the blondies have cooled, you can easily lift them out of the pan by pulling the parchment up! It leaves less of a mess in the pan and you don't have to worry about scratching your pan with your knife or trying to dig the bars out!
How to Tell When They're Done:
This is the most difficult part for me, and I feel like it varies for everybody. Some people like super gooey bars, and others like them more firm and well done. If you prefer them to be gooier, take them out of the oven closer to 20 minutes, when the top still looks a bit wet. On the other hand, if you want more baked blondies, take them out around the 25-30 minute mark when the top is slightly firm and is starting to look more crusty.
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FAQs & Tips
I have wondered the same thing! My interpretation is that brownies are mainly chocolate and fudgy whereas blondies are basically gooey cookies in bar form!
Sure! If you like those flavors together, you can substitute the cookie butter in an equivalent amount!
I haven't tested them with gluten free ingredients, but would love to hear how it goes if you try it!
Store these in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month.
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Chocolate Chip Butterscotch Blondies
- 8x8 inch pan
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Small saucepan
- ½ cup (1 stick) unsalted butter browned
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup cookie butter
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup butterscotch chips
- ½ cup semi-sweet chocolate chips
- Preheat the oven to 350°F and line an 8x8 inch pan with parchment paper.
- Brown the butter & let it cool:In a small saucepan, cook the butter over low-medium heat while stirring consistently. Once it starts to turn brown on the bottom and give off a nutty scent, remove it from the heat. Transfer it to a large heat-resistant bowl & let it cool.
- When the brown butter is warm to touch, mix in the sugars. Stir in the cookie butter, egg and vanilla extract, mixing well after each addition.
- In a small bowl, whisk together the flour, baking powder and salt. Then, stir them into the wet ingredients until there are barely any flour streaks visible.
- Mix in the chocolate and butterscotch chips. Spread the batter out evenly in the prepared pan. Bake for 20-30 minutes.*
- Let the bars cool in the pan before you remove them. Slice into 9 or 16 squares and enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.