Grandma’s Chewy Butterscotch Blondies

Grandma’s Chewy Butterscotch Blondies are the kind of sweet, nostalgic treat that brings back the warmth of home with every bite. They’re rich with brown sugar, packed with butterscotch chips, and perfectly chewy in the center with just the right golden edges. This is one of those tried-and-true recipes I turn to when I want a comforting dessert that everyone loves—and they never last long once they’re served.

Why You’ll Love This Recipe

I love these blondies for their deep, buttery sweetness and irresistibly chewy texture. The brown sugar gives them a caramel-like richness, and the butterscotch chips melt into the batter, creating bursts of flavor in every bite. They’re simple to make, don’t require any fancy equipment, and they slice beautifully—making them perfect for sharing, gifting, or sneaking as an afternoon pick-me-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, melted
brown sugar, packed
large eggs
vanilla extract
all-purpose flour
baking powder
salt
butterscotch chips

Directions

I begin by preheating the oven to 350°F (175°C) and greasing a 9×13 inch baking dish, lining it with parchment paper for easy removal later.

In a large bowl, I stir together the melted butter and brown sugar until the mixture is smooth and shiny.

Next, I mix in the eggs one at a time, beating well after each addition, followed by the vanilla extract.

In another bowl, I whisk together the flour, baking powder, and salt. I slowly add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.

Once the batter is ready, I fold in the butterscotch chips, making sure they’re evenly distributed.

I pour the batter into the prepared pan, smoothing the top, and bake for 25–30 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

After letting them cool in the pan for 10 minutes, I lift them out using the parchment and allow them to cool completely on a wire rack before slicing into bars.

Servings and timing

Serves: 24
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I like to toss in a handful of chopped walnuts or pecans for a little crunch.

When I’m craving something even richer, I mix in some chocolate chips or swirl a bit of peanut butter into the batter before baking.

For a more festive twist, I’ve even added toffee bits or drizzled the top with a simple icing once they cool.

storage/reheating

I store these blondies in an airtight container at room temperature for up to 4 days. If I need to keep them longer, I freeze them in layers with parchment paper between for up to 2 months. To enjoy them again, I just thaw at room temperature or warm briefly in the microwave for that fresh-baked softness.

FAQs

How do I know when the blondies are done?

I look for golden edges and a center that’s just set. A toothpick should come out with a few moist crumbs—overbaking will make them dry instead of chewy.

Can I use light brown sugar instead of dark?

Yes, I often use light brown sugar, which gives a milder flavor. Dark brown sugar will add a richer molasses note if that’s what I’m after.

Can I make these blondies gluten-free?

Absolutely. I’ve had great results using a 1:1 gluten-free flour blend in place of the all-purpose flour.

What kind of pan works best?

I always use a 9×13 inch metal baking pan for even browning. Glass pans work too but may require a few extra minutes of baking time.

Can I add other mix-ins?

Yes, I like mixing in chopped nuts, chocolate chips, white chocolate chips, or even crushed pretzels for a salty-sweet combo.

Conclusion

Grandma’s Chewy Butterscotch Blondies are everything I want in a dessert—simple to make, full of comforting flavor, and delightfully chewy with melty pockets of butterscotch. Whether I’m baking them for a holiday tray, a potluck, or just because, they’re a sweet little bite of home that always hits the spot.

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