Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups packed dark brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup butterscotch or white chocolate chips
- 1/2 cup chopped pecans (optional)
- Flaky sea salt, for topping
Instructions
- Brown the butter. Melt the butter in a light-colored pan, swirling, until amber with brown specks and nutty-smelling, 5–7 minutes. Cool 10 minutes.
- Mix. Whisk the brown butter with the brown sugar until smooth, then whisk in the eggs and vanilla.
- Fold. Fold in the flour, baking powder, and salt just until combined, then the chips and pecans.
- Bake. Spread in a parchment-lined 8x8-inch pan. Bake at 350°F (175°C) for 22–26 minutes until the edges are golden and the center is just set.
- Cool and cut. Cool completely, sprinkle with flaky salt, and cut into 16 bars. They firm up as they cool.
💡 Blondie smarts
Dark brown sugar (not light) gives the deep butterscotch flavor that makes these special. Slightly underbake — the center should look just set, not dry, or you’ll lose the chew. Lining the pan with a parchment sling makes lifting and cutting effortless.
Common questions
Blondies vs. brownies?
Blondies are brown-sugar bars without cocoa — butterscotch and vanilla flavors instead of chocolate.
Can I add chocolate chips?
Absolutely — swap the butterscotch chips for semi-sweet or do half and half.
Why are mine dry?
Overbaked. Pull them when the center is just set with the faintest jiggle; they finish in the pan.
Can I freeze them?
Yes — wrap cooled bars tightly and freeze up to 3 months. Thaw at room temperature.
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Save it to your "Fall Baking Recipes" board so butterscotch-chewy bars are always one batch away.
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