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Daisy’s Chewy Butterscotch Brownies (Blondies)

A close-up shot of a thick, chewy square of butterscotch brownies loaded with melted chocolate chips on a white plate.
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Make these rich, chewy butterscotch brownies, a golden alternative to chocolate. This recipe honors the simple, honest baking of a Midwest kitchen, delivering deep butterscotch flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined. The mixture will look like wet sand.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix to keep your brownies chewy.
  6. Fold in the butterscotch chips.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 25 to 30 minutes. The edges should be set, and a toothpick inserted near the center should come out with moist, sticky crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • Butterscotch flavor comes from heating sugar and butter until the milk solids brown, which is different from caramel, which is made by heating sugar with water. This recipe focuses on that deep, buttery flavor.
  • For an extra layer of texture, you can use half butterscotch chips and half semi-sweet chocolate chips to make a ‘brookie’ variation.
  • Cooling completely is key for achieving the best chewy brownies texture. Plan to let them set for at least two hours before slicing.

Nutrition

Find it online: https://daisyrecipe.com/butterscotch-brownies-chewy-blondies-recipe/