Brown butter and white chocolate give these butterscotch blondies a flavor to love, bite after bite!
Confession: I don’t like brownies.
I think I must be a freak of nature or something because just about everyone I know (including you, right?) loves the darn things. In my opinion, brownies don’t have enough “chew” to them. I know that sounds weird, but I guess it’s just a texture thing. It’s weird how they just kind of….dissolve.
For these and many more reasons, I stick to making blondies. I’m not sure what the actual definition of a blondie might be (or if there even is one), but I guess they are just a bar version of cookies. Or cake. Or something in between cookies and cake.
My obsession with these baked delights started with these Cherry Garcia Bars. Most of the time I use that recipe and just swap out the mix-ins!
I wanted to make something you could take to holiday gatherings, so butterscotch came to mind. Then white chocolate came to mind, too. And what kind of self-respecting food blogger would I be if I didn’t make these blondies with brown butter?
This recipe makes a 9” x 9” pan of blondies, but you can easily double it if you’re feeding a crowd. Make sure you provide plenty of milk! Or, you know, hot buttered rum.
I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!
Here’s the Recipe!
Brown Butter Butterscotch Blondies Recipe
- 1 1/2 sticks unsalted butter
- 1 1/2 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs - beaten
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup coarsely chopped walnuts
- Preheat your oven to 350 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper.
- Place the butter in a small heavy-bottomed pot. Heat over medium for 6 minutes, stirring constantly. The butter will foam, turn clear, and then turn a golden brown color. Remove from heat and whisk in the brown sugar and vanilla until well-combined. Let the mixture cool for 5 minutes.
- Meanwhile, whisk the flour, baking powder, and salt together in a large bowl.
- Pour the cooled butter mixture into the large bowl of dry ingredients and mix well. Stir in the beaten eggs.
- Fold the white chocolate, butterscotch, and walnut pieces into the mixture. Scrape into the prepared pan and bake for 26-30 minutes, until the top cracks and the blondies are firm to the touch.
- Cool on a wire rack before cutting into bite-sized squares.
If you like this recipe, please share it with you friends!
This recipe is to die for! Addictive isn’t even the word for these delectable treats. I substitute salted macadamia nuts for walnuts and finish the top of the batter with a sprinkling of fleur de sel prior to baking. Fantastic!
Thanks for the love and for sharing your adaptations!
I’m baking my way through an alphabet of desserts and this looks like the perfect option for the letter “B!” I planned to try making butterscotch– so I might do that then add it to this recipe.
Can this recipe be doubled and baked in a 9x13in pan? I am wanting to make a larger batch 🙂
I haven’t tried that, but it seems like they would come out a bit thick. Let me know if you give it a shot!