Description
Ingredients:
1 cup unsalted butter, melted
1½ cups brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup butterscotch chips
¼ cup caramel sauce (for swirling)
Optional: ½ cup white chocolate chips for extra creaminess
Directions:
Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
In a large bowl, whisk together melted butter and brown sugar until smooth and shiny.
Add eggs and vanilla extract, mixing until the batter is thick and glossy.
In another bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into the wet mixture until just combined — do not overmix.
Stir in butterscotch chips (and white chocolate chips, if using).
Spread batter evenly into the prepared pan. Warm the caramel sauce slightly and drizzle it over the batter. Use a knife to gently swirl the caramel for a marbled effect.
Bake for 25–30 minutes, until the top is golden and the center looks just set.
Cool completely before slicing into rich, chewy bars with gooey butterscotch ribbons running through every bite.
Cooking Time: 10 min prep + 30 min bake | Servings: 16 squares | Calories: ~285 per square
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature, especially the eggs, for even mixing. Preheat your oven to 350°F (175°C) and line your 9×13-inch pan with parchment paper, leaving an overhang for easy removal. In your large bowl, combine the melted butter and packed brown sugar. Whisk vigorously for a full minute until the mixture is completely smooth and has a glossy, caramel-like sheen. Add the eggs and vanilla, whisking again until the batter becomes thick and cohesive.
In a separate bowl, thoroughly whisk the flour, baking powder, and salt to distribute the leavening agent. Add these dry ingredients to the wet batter. Use a spatula to fold gently until no dry streaks remain; overmixing will lead to tough bars. Fold in the butterscotch and optional white chocolate chips. Transfer the thick batter to your pan, using the spatula to spread it into an even layer.
Serving Suggestions
These decadent bars are fantastic on their own but can be elevated for special occasions. Serve them slightly warm with a scoop of vanilla bean ice cream for an ultimate dessert. For a festive touch, drizzle extra caramel sauce over the top and sprinkle with a pinch of flaky sea salt. They also pair wonderfully with a cup of strong coffee or a cold glass of milk. For a party, cut them into smaller, bite-sized pieces for easy sharing.
How-to Summary
To make Butterscotch Caramel Blondies: Preheat oven to 350°F and prepare a 9×13 pan. Whisk melted butter and brown sugar until glossy. Mix in eggs and vanilla. Fold in combined dry ingredients (flour, baking powder, salt). Stir in chips. Spread batter in pan, drizzle with warmed caramel sauce, and swirl with a knife. Bake for 25-30 minutes until golden and set. Cool completely before slicing.
Frequently Asked Questions
Can I use salted butter? Yes, but omit the added ¼ teaspoon of salt in the recipe to avoid over-salting.
My caramel sauce sank. How can I prevent this? Ensure your caramel sauce is only slightly warmed, not hot, and don’t over-swirl. A few shallow knife passes are enough to create a marbled effect without incorporating it fully into the batter.
How do I store these blondies? Keep them in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months; thaw at room temperature.
Can I substitute the butterscotch chips? For a different flavor, you can use semi-sweet or milk chocolate chips, though the classic butterscotch taste will be altered.
Why are my blondies cakey instead of chewy? This is often due to overmixing the batter after adding the flour, or using too much flour. Be sure to measure your flour correctly using the spoon-and-level method.
Common Mistakes to Avoid
Avoid overbaking; the blondies are done when the edges are golden and the center looks just set—it will firm up as it cools. Do not over-swirl the caramel, as this can cause it to disappear into the batter instead of creating distinct ribbons. Ensure you cool the blondies completely in the pan before cutting; slicing them warm will result in a messy crumble. Finally, do not substitute the brown sugar with white sugar, as brown sugar is essential for the moist, chewy texture and caramelized flavor.
Conclusion
These Butterscotch Caramel Blondies are a simple yet show-stopping treat that perfectly balances rich butterscotch flavor with sweet, gooey caramel. By following this enhanced guide and avoiding common pitfalls, you’re guaranteed a batch of irresistibly chewy bars with beautiful marbling. They are the ultimate easy bake for satisfying any sweet craving and are sure to become a requested favorite.