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Grandma’s Chewy Butterscotch Blondies

Grandma's Chewy Butterscotch Blondies
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Grandma’s Chewy Butterscotch Blondies are rich, gooey bars with deep caramel flavors from real butterscotch chips and a perfectly chewy texture. This simple, nostalgic recipe uses pantry staples and is customizable with nuts, chocolate, or sea salt, making it a timeless family favorite that’s easy to bake and always comforting.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter (melted)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (or gluten-free blend for GF option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups butterscotch chips

Instructions

  1. Prepare your ingredients: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it. Measure and have all ingredients ready for a smooth baking process.
  2. Cream the butter and sugars: In a large bowl, beat the melted unsalted butter, brown sugar, and granulated sugar together until well combined and glossy, forming the base of the blondie batter.
  3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, stirring just until combined to maintain chewiness.
  5. Fold in butterscotch chips: Gently fold the butterscotch chips into the batter to distribute them evenly for gooey pockets throughout.
  6. Bake until golden: Pour the batter into the prepared pan, spreading it evenly. Bake for 25 to 30 minutes, until the edges are golden but the center is still soft and chewy.
  7. Cool and slice: Allow the blondies to cool in the pan for at least 15 minutes before slicing into squares to set properly.

Notes

  • Don’t overmix the batter to avoid a tough texture.
  • Use room temperature eggs for easier blending and uniform batter.
  • Melt the butter instead of softening it to add moisture and chewiness.
  • Watch the baking time carefully; remove blondies while the center is slightly underbaked to keep them chewy.
  • Cool completely before slicing for cleaner cuts and better texture.

Nutrition

Keywords: blondies, butterscotch blondies, chewy blondies, grandma's recipe, butterscotch chips, easy dessert, chewy bars, family favorite

Find it online: https://lillysplate.com/grandmas-chewy-butterscotch-blondies/