Homemade Blondie Brownies

If you ask me, blondie brownies are the perfect middle ground between cookies and brownies.

These chewy, buttery bars have all the comfort of a brownie but with that rich vanilla flavor that makes blondies special. They’re dense and fudgy with crispy edges that give you the best of both textures.

The brown butter adds a nutty depth while vanilla extract keeps things classic and familiar. Chocolate chips scattered throughout give you little pockets of sweetness in every bite.

They’re an easy dessert that comes together in one bowl, perfect for when you want something homemade but don’t want to spend all day in the kitchen.

What Kind of Butterscotch Chips Should I Use?

You’ll find butterscotch chips in the baking aisle right next to the chocolate chips, and most major brands like Nestle Toll House or Hershey’s will work perfectly for these blondies. If you can’t find butterscotch chips at your local store, you can easily substitute with white chocolate chips, caramel chips, or even regular chocolate chips – though you’ll lose that signature butterscotch flavor. Some people like to chop up butterscotch hard candies as a substitute, but I find the texture isn’t quite the same. For the best distribution throughout your blondies, give the chips a light toss in flour before folding them into the batter – this helps prevent them from sinking to the bottom during baking.

Options for Substitutions

These blondies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Unsalted butter: You can use salted butter instead – just reduce the kosher salt to a pinch. If you’re out of butter entirely, try using the same amount of melted coconut oil (cooled slightly) or vegetable oil, though the texture will be a bit different.
• Light brown sugar: Dark brown sugar works great and will give you a deeper molasses flavor. In a pinch, you can make your own by mixing 1 cup granulated sugar with 1 tablespoon molasses.
• Butterscotch chips: This is where you can get creative! Try white chocolate chips, chocolate chips, caramel bits, or even chopped walnuts. You can also mix and match – maybe half butterscotch and half chocolate chips.
• All-purpose flour: Stick with all-purpose flour for the best texture in blondies. Other flours like whole wheat or almond flour will change the consistency quite a bit.
• Eggs: If you’re short one egg, you can substitute with 1/4 cup applesauce or mashed banana, though this will make them slightly more cake-like.

Watch Out for These Mistakes While Baking

The biggest mistake when making blondie brownies is overbaking them, which turns these chewy treats into dry, cake-like squares – they’re done when a toothpick inserted in the center comes out with just a few moist crumbs attached, not completely clean.

Another common error is not properly creaming the butter and sugars together for at least 3-4 minutes until light and fluffy, as this step creates the signature dense yet tender texture that makes blondies special.

To prevent your butterscotch chips from sinking to the bottom, lightly coat them in flour before folding them into the batter, and make sure your butter is truly at room temperature (it should give slightly when pressed) for the best mixing results.

Finally, resist the urge to cut into them right away – letting blondies cool completely in the pan for at least an hour helps them set properly and makes clean cutting much easier.

What to Serve With Blondie Brownies?

These rich, buttery blondies are perfect on their own, but they’re even better when served warm with a scoop of vanilla ice cream that melts right into all those gooey butterscotch chips. A drizzle of caramel sauce or a sprinkle of sea salt takes them to the next level if you’re feeling fancy. They also pair wonderfully with a cold glass of milk or a hot cup of coffee for dunking. For parties or gatherings, try cutting them into smaller squares and serving alongside fresh berries or whipped cream for a simple but satisfying dessert spread.

Storage Instructions

Keep Fresh: These blondie brownies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to layer them between sheets of parchment paper to keep them from sticking together, especially if they’re still a bit gooey in the center.

Freeze: You can freeze these beauties for up to 3 months! Wrap individual squares in plastic wrap or store them in a freezer-safe container with parchment between layers. They thaw perfectly at room temperature in about 30 minutes, making them great for unexpected guests or when you need a sweet treat.

Make Ahead: The batter can be made a day ahead and stored covered in the fridge before baking. Just let it come to room temperature for about 20 minutes before spreading it in your pan. You can also bake them completely and store covered – they actually taste even better the next day when the flavors have had time to meld together.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 25-30 g
• Fat: 180-200 g
• Carbohydrates: 350-400 g

Ingredients

• 16 tbsp unsalted butter, at room temp
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 2 1/4 cups plain all-purpose flour
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 11 oz butterscotch chips

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350 °F (177 °C).

While the oven is preheating, spray an 8×8-inch baking dish with nonstick spray or line it with parchment paper, ensuring the paper slightly overhangs for easy removal later.

Step 2: Cream the Butter and Sugars

• 16 tbsp unsalted butter, at room temp
• 1 cup packed light brown sugar
• 1/2 cup white sugar

In a large mixing bowl, use electric beaters to mix 16 tablespoons of unsalted butter at room temperature until it becomes light and fluffy.

Add 1 cup packed light brown sugar and 1/2 cup white sugar, then beat together on medium speed for about 3 minutes, or until the mixture is light and fluffy.

I like to scrape down the sides of the bowl once or twice to make sure everything mixes evenly.

Step 3: Add Eggs and Vanilla Extract

• 2 large eggs
• 1 1/2 tsp pure vanilla extract

Add 2 large eggs and 1 1/2 teaspoons pure vanilla extract to the creamed butter and sugar mixture.

Beat until the mixture looks smooth and creamy, ensuring the eggs are fully incorporated.

Step 4: Combine Dry Ingredients

• 2 1/4 cups plain all-purpose flour
• 2 tsp baking powder
• 1/4 tsp kosher salt

In a separate medium bowl, whisk together 2 1/4 cups plain all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon kosher salt until well combined.

This helps distribute the leavening agent and salt evenly throughout the batter.

Step 5: Mix Wet and Dry Ingredients; Add Butterscotch Chips

• dry ingredient mixture from Step 4
• wet mixture from Step 3
• 11 oz butterscotch chips

Gradually add the whisked dry ingredients (from Step 4) into the wet mixture (from Step 3).

Stir just until combined; don’t overmix to keep the bars tender.

Then, fold in 11 ounces of butterscotch chips evenly throughout the dough.

I like to save a few chips to sprinkle on top before baking for an extra gooey finish.

Step 6: Assemble and Bake

• prepared dough from Step 5

Spread the prepared dough evenly into the greased or lined 8×8-inch baking dish from Step 1.

Smooth the top with a spatula.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool, Slice, and Serve

Allow the baked blondies to cool in the pan for 10 minutes.

Then remove, slice into 9 even bars, and serve.

For extra decadence, I sometimes serve them warm with a scoop of vanilla ice cream.