Butterscotch Blondies
Rich, buttery Butterscotch Blondies are loaded with butterscotch and white chocolate chips and crunchy pecans. Chewy, gooey, easy to make, and packed with warm flavor.
Servings: 16 bars
Calories: 153kcal
Ingredients
- ½ cup butter melted
- 1 cup light brown sugar
- 1 ½ teaspoons pure vanilla extract
- 1 egg room temperature
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup white chocolate chips
- ¼ cup butterscotch chips (can omit + increase white chocolate chips to ½ cup)
- ¼ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F. Butter or spray an 8x8-inch baking dish with nonstick spray then line with parchment paper allowing a 2" overhang. Spray parchment paper.
- In a large bowl, combine melted butter with light brown sugar and vanilla extract. Stir well then add egg until just incorporated.
- In a medium bowl, combine flour, baking powder and salt. Add to sugar mixture and mix until just combined.
- Stir in butterscotch and white chocolate chips and pecans, if using. Scoop into prepared pan and level with a silicone spatula.
- Bake for 20-22 minutes or until toothpick inserted in center comes out with a few moist crumbs, top is golden, and center looks shiny & soft. Check at the earliest bake time so as not to overbake them. Let cool on wire rack until completely cool.
- Once cool, cut into 16 squares.
Notes
STORE/FREEZE
Store cooled brownies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week.
Freeze in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 151IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 1mg
