Description
These Salted Butterscotch Blondies are a rich and indulgent treat featuring a chewy, buttery blondie base loaded with sweet butterscotch chips and finished with a sprinkle of flaky sea salt for the perfect balance of sweet and savory.
Ingredients
Blondie Batter
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups butterscotch chips
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan or line it with parchment paper to ensure easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and brown sugar, stirring until smooth and well incorporated. Then, beat in the eggs one at a time, followed by the vanilla extract to create a glossy batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt throughout the flour.
- Form the Batter: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can make blondies tough.
- Add Butterscotch Chips: Fold in the butterscotch chips evenly throughout the batter for pockets of sweet, melty goodness.
- Transfer to Pan & Sprinkle Salt: Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle flaky sea salt generously over the surface to create a beautiful salted contrast.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs—be careful not to overbake to maintain chewiness.
- Cool & Serve: Allow the blondies to cool completely in the pan on a wire rack before slicing into squares. This helps them set properly for clean cuts.
Notes
- You can substitute half of the all-purpose flour with gluten-free flour for a gluten-free version.
- For extra richness, fold in 1/2 cup chopped toasted pecans or walnuts.
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- If you prefer a less sweet finish, reduce the brown sugar by 2 tablespoons.
