These chewy butterscotch blondies are a simple, shareable bar cookie with the warm vanilla, brown-sugar flavor that suits a 1970s-inspired dessert table. Baked in one pan and cut into squares, they need no mixer, and a small handful of chocolate chips or walnuts is easy to fold in—or leave out for a classic blondie.
Ingredients
- ½ cup (113 g) unsalted butter
- 1 cup (220 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- ½ teaspoon (2.5 g) baking powder
- ¼ teaspoon (1.5 g) fine salt
- ½ cup (85 g) semisweet chocolate chips, optional
- ½ cup (60 g) chopped walnuts or pecans, optional
Instructions
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper, leaving a little overhang on two opposite sides so you can lift out the baked blondies. Lightly grease the exposed sides of the pan.
- Melt the butter. Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Let it cool for about 5 minutes; it should be warm but not piping hot. This prevents it from cooking the egg when combined.
- Mix the wet ingredients. Put the brown sugar in a medium mixing bowl and pour in the melted butter. Stir until evenly moistened, then beat in the egg and vanilla until the mixture looks smooth and glossy. There is no need to whip it until fluffy.
- Combine the dry ingredients. In a separate bowl, whisk the flour, baking powder, and salt. Add this mixture to the butter-and-sugar bowl. Fold gently with a spatula just until no dry flour remains. Overmixing can make the bars firm rather than tender.
- Add optional mix-ins. Fold in the chocolate chips, nuts, or a combination, if using. Scrape the batter into the prepared pan and spread it evenly into the corners. The batter will be thick.
- Bake until just set. Bake for 22–25 minutes, checking near the shorter time. The edges should be golden and set, while the center should look slightly soft but not liquid; a toothpick inserted near the center should come out with a few moist crumbs, not wet batter. Avoid waiting for it to look completely dry, since the bars continue to set as they cool.
- Cool and cut. Set the pan on a wire rack and cool for at least 30 minutes. Lift the slab out using the parchment and let it cool fully before cutting into 16 squares with a sharp knife. For especially neat slices, wipe the knife between cuts.
Tips
- Measure flour lightly. Spoon flour into a dry measuring cup and level it, rather than scooping directly from the bag. Too much flour can leave the blondies dry and cakey.
- Use room-temperature egg. A cold egg can make the melted butter firm up in little flecks. If needed, place the egg in warm—not hot—water for 5 minutes before cracking it.
- Watch the center, not just the edges. Every oven and pan behaves a little differently. Start checking at 22 minutes; a darker metal pan may bake faster than a glass pan.
- Keep add-ins modest. The optional chips and nuts can be used separately or together, but keep their combined amount near 1 cup (145 g) so the batter still holds together.
Serving Suggestions
Serve the blondies at room temperature with coffee, tea, or a glass of milk. For a plated dessert, warm a square briefly and add a scoop of vanilla ice cream; the contrast between soft, buttery bar and cold ice cream works especially well. A light dusting of powdered sugar is optional, though the bars are sweet enough to serve plain. Cut into smaller pieces for a dessert tray alongside brownies or fruit.
Variations
- Classic nut blondies: Leave out the chocolate and use ½ cup (60 g) chopped walnuts or pecans for a toasted, crunchy contrast.
- Chocolate-chip version: Use the full ½ cup (85 g) semisweet chips and skip the nuts. Milk chocolate also works, but makes the bars sweeter.
- Browned-butter flavor: Cook the butter over medium-low heat, stirring, until its milk solids turn golden and smell nutty. Cool it for about 10 minutes before mixing. It loses some water as it browns, so add 1 tablespoon (15 ml) water to the brown sugar mixture to keep the texture from becoming too dry.
- Salted finish: Sprinkle a small pinch of flaky salt over the batter just before baking. Use a light hand if the butter is salted; reduce the recipe’s fine salt to a pinch.
Storage and Reheating
Cool the blondies completely, then store them in an airtight container at room temperature for up to 3 days. For food safety, refrigerate within 2 hours if the room is very warm or the bars have been served alongside perishable foods; refrigerating the plain bars is also fine, though it makes them firmer. Refrigerated, they keep for up to 5 days. To freeze, wrap individual squares well and freeze for up to 2 months; thaw at room temperature. Warm a room-temperature square in the microwave for about 8–12 seconds if you prefer a softer, just-warmed texture. Reheat only the portion you plan to eat.
Frequently Asked Questions
How do I know when blondies are done?
Look for golden edges and a center that has lost its wet shine but remains a little soft. A toothpick should have a few moist crumbs attached. A completely clean toothpick may mean the bars have baked too long.
Why did my blondies turn out cakey?
Common causes are too much flour, overmixing after adding flour, or baking until the center is fully dry. Measure flour by spooning and leveling, fold only until combined, and begin checking at 22 minutes.
Can I use salted butter?
Yes. Use the same amount and reduce the added fine salt to a small pinch or omit it. Salt levels vary by butter, so taste the batter only if you are comfortable doing so with raw egg present; otherwise, follow the adjustment without tasting.
Can I make the batter ahead?
It is best to bake the batter soon after mixing so the baking powder can help the bars rise. If you need to work ahead, bake the blondies, cool them, and store them airtight; their texture holds well for several days.
Can I bake this in a 9-inch (23-cm) pan?
Yes, but the blondies will be thinner and may finish earlier. Begin checking around 18 minutes, then use the same visual cues for doneness. A 9-inch pan will also yield more modest-sized squares if you cut it into 16 pieces.
Can I double the recipe?
Yes. Double every ingredient and bake in a 9-by-13-inch (23-by-33-cm) pan. The thicker batch may need a few extra minutes, so check the middle carefully and avoid relying only on the timer.
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