Bake or Break

Salted Butterscotch Blondies

Salted Butterscotch Blondies combine sweet butterscotch with a little salty bite. Sweet and salty delciousness!

Salted Butterscotch Blondies on a wire rack

Salted Butterscotch Blondies

Butterscotch is such an underrated flavor. It’s certainly one of my favorites, and it really shines in these fantastic Salted Butterscotch Blondies!

These bars are soft yet dense with big butterscotch flavor. They’re made with plenty of brown sugar to maximize that butterscotch goodness. Seriously, just the smell of these alone is enough to get my mouth watering!

Salted Butterscotch Blondies piled on a beige plate

On top of all that amazing sweet flavor is a bit of coarse salt. Those few pinches of coarse salt on top add a salty bite to offset the sweetness of the bars. That sweet and salty combination is just so good!

I like to add some chopped nuts to these bars for some crunch and to complement the sweetness. You can, of course, omit the nuts if you like. In fact, you can add more butterscotch chips if you just can’t get enough!

Tips for Success

  • Measure accurately. Use a kitchen scale if possible. Otherwise, use the spoon and sweep method, and take care to make good measurements.
  • Use good quality butterscotch chips. Not all butterscotch chips are created equally. Find one that tastes good to you and holds up well to baking. (I like Guittard.)
  • Don’t over-bake. Too much oven time can mean tough, dry blondies. The bars should be golden brown, and a pick inserted into the center should come out clean.
  • You can skip the salt. If you’re not a big fan of sweet and salty, just skip that step. You’ll still get some really tasty blondies!
overhead view of sliced Salted Butterscotch Blondies on a wire rack

These Salted Butterscotch Blondies have a lot going for them. They’re quick and easy to make, which is always a selling point in my book. Plus, they’re an absolute pleasure to eat. All that butterscotch deliciousness and that extra salty bite! Irresistible!

Video Tutorial: Salted Butterscotch Blondies

Salted Butterscotch Blondies

Yield 24 2-inch bars
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Sweet and salty Butterscotch Blondies are intensely delicious!

Salted Butterscotch Blondies on a wire rack

Ingredients

  • 2 cups (240g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups butterscotch chips
  • 1/2 cup chopped nuts
  • coarse salt

Instructions

  1. Preheat oven to 350°F. Line a 9"x 13"x 2" baking pan with parchment paper so that it overhangs by a couple of inches on the two long sides. Grease the parchment and any exposed parts of the inside of the pan.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, combine the butter, brown sugar, eggs, and vanilla until thoroughly combined. Gradually add the flour, mixing just until combined. Stir in the butterscotch chips and nuts.
  4. Spread the batter evenly in the prepared pan. Sprinkle a few pinches of coarse salt over the top of the bars.
  5. Bake 30 to 35 minutes, or until the bars are golden brown and a pick inserted into the center comes out clean.
  6. Place the pan on a wire rack and allow the bars to cool completely. Use the overhanging parchment paper to lift the bars from the pan and place on a cutting board. Cut into bars.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

More Butterscotch Bars

Share this:

    2 Comments on “Salted Butterscotch Blondies”

  1. Delicious!  They are perfectly chewy with crunchy edges.  Made as directed.  I highly recommend using the Guittard butterscotch chips.  Their flavor is top notch. 

Leave a Reply

Your email address will not be published. Required fields are marked *