Description
These chewy blondies are layered with rich brown sugar and sticky butterscotch for a comforting dessert that balances flavor and texture.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temperature (or browned for extra depth)
- 1 1/2 cups (300 g) packed dark brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (170 g) butterscotch chips
- 1/2 cup (60 g) chopped toasted pecans or walnuts (optional)
- Flaky sea salt, for finishing
- 2 tbsp melted butter, brushed across the top (optional for sheen)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal. Lightly grease the parchment.
- Cream the room-temperature butter and dark brown sugar until glossy and slightly aerated, about 2–3 minutes by hand or 1–2 minutes with a mixer.
- Add the eggs one at a time, mixing to homogeneity, then stir in vanilla.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fold in butterscotch chips and toasted nuts, reserving a handful of chips for the top.
- Spread the batter evenly in the prepared pan, smoothing the surface with a spatula.
- Bake for 22–28 minutes, rotating halfway, until the edges are golden and the center is soft.
- Remove from oven and immediately sprinkle with flaky sea salt.
- Let cool completely in the pan on a wire rack before slicing.
Notes
Use dark brown sugar for extra chewiness and toasted aroma. Allow the butter to come to room temperature for better creaming.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg