Grandmas Chewy Butterscotch Blondies
Okay, let me tell you—these blondies are my ultimate comfort food because they remind me of my grandma’s kitchen during the holidays. The moment you step inside, the warm, buttery smell of butterscotch hits you like a cozy hug. She always had a big batch ready, chewy with that perfect golden crust, and a little sticky edge that nearly demanded to be eaten straight out of the pan. I’ve carried on her tradition with this recipe, tweaking it just a bit to make sure it’s chewy every time, no matter what. If you want a treat that tastes like home, with that melt-in-your-mouth butterscotch sweetness, you’re going to love this one.
Quick Facts
- Yield: Serves 12
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups butterscotch chips
How I Make It
Step 1:
First, preheat your oven to 350°F and grease or line a 9×13-inch baking pan with parchment paper—this helps the blondies come out clean and keeps that chewy texture right where it belongs. In a large bowl, whisk together the melted butter and brown sugar until smooth and shiny.
Step 2:
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that warm, inviting flavor boost.
Step 3:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Slowly fold this dry mixture into the wet ingredients, being careful not to overmix—it should come together into a thick batter.
Step 4:
Now, fold in all those lovely butterscotch chips. They add gooey pockets of sweetness that’ll make your kitchen smell irresistible.
Step 5:
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Pop it in the oven for about 22-25 minutes. You want the edges to be golden and set but keep the center slightly soft for that chewy bite—check early to avoid drying out the blondies.
Step 6:
Once baked, let the blondies cool completely in the pan before cutting into squares. This waiting game is hard, but it helps them firm up and slice cleanly.
Variations & Tips
- For extra chewiness, substitute half of the all-purpose flour with bread flour.
- Add a pinch of cinnamon or nutmeg for a warm spice twist.
- Swap butterscotch chips with white chocolate or semi-sweet chocolate chips for a different flavor profile.
- Sprinkle flaky sea salt on top before baking to enhance the butterscotch sweetness.
- Try folding in chopped pecans or walnuts for crunch.
- If you want to keep the blondies soft longer, store them in an airtight container with a slice of bread to retain moisture.
How I Like to Serve It
These blondies are perfect after dinner with a scoop of vanilla ice cream or a drizzle of caramel sauce. During chilly months, I love pairing them with a hot cup of coffee or cocoa, which cuts through the sweetness beautifully. They also make a delightful treat for potlucks or holiday gatherings—everyone always asks for the recipe!
Notes
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Reheat gently in the microwave for 10-15 seconds to recapture that chewy, gooey texture.
Closing: This recipe never fails to bring a little bit of grandma’s magic into my kitchen, making every batch feel like a warm, sweet hug.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
