Butterscotch blondies, my friends.
Have you ever taken a bite of dessert and been like whoa. That’s unreal. That’s way too delicious – how did this magic happen?
Then you take a second bite just to confirm its deliciousness?
Same. It happened to me with these butterscotch blondies. I just cannot explain how delicious and amazing they are but since this is a recipe website and I very much encourage you to make these as soon as humanly possible, I’m going to try.
These Butterscotch Blondies are:
- Chewy and gooey
- Intensely sweet
- Buttery and caramel-y
- Sprinkled with nutty texture
- Fun to eat with a scoop of vanilla ice cream
Ingredients for Butterscotch Blondies
Butterscotch Chips. This is the star of the show and the reason these are in fact “butterscotch” blondies so just go out and grab yourself some butterscotch chips!
Coconut Sugar. I love using coconut sugar here but you can sub in another granular sweetener if you prefer. If I were to choose, I would go for a light-brown sugar if you’re in a pinch and need to sub.
Agave Nectar. I typically use agave nectar but you can sub in honey or maple syrup if you prefer.
Eggs. Just two. I haven’t tested this with vegan eggs or flax eggs so if you do any experimenting, let me know how it goes!
Vanilla Extract. Just a splash for those cozy blondie flavors!
Almond Flour. This is what I prefer to use to give the blondies some structure. It keeps the blondies dense, gluten free, and adds a bit of protein because, why not?
Salt. Just a little for that sweet and salty vibe we all love!
Walnuts. The chunky walnuts in these blondies give me so much joy. I’m not a walnuts in brownies kind of person but it turns out I am very much a walnuts in blondies kinda person. Highly suggest you shove those little walnut bits in there! And by shove I mean fold into the batter at the designated time 🙂
How to make these Butterscotch Blondies
Melt. Place half of the butterscotch chips in a bowl and melt them in the microwave, stirring every 30 seconds, until smooth.
Wet ingredients. Add the coconut sugar, agave nectar, eggs, and vanilla to the bowl and whisk until combined.
Dry ingredients. Add the almond flour and salt to the bowl and whisk again until combined.
Fold. Fold in the remaining butterscotch chips along with the chopped walnuts.
Bake. Transfer the batter to a lined square pan. It’s easiest if you make sure all four sides of the pan are covered in parchment paper as this can be a sticky, caramel-y bar once it’s baked.
Chill. Allow the bars to come to room temperature for 3 hours before cutting into them. They also work great and really fudge up if you chill them after they come to room temperature.
More blondies and bars to try:
- Peanut Butter Chocolate Chip Vegan Blondies
- Soft Baked Apple Blondies
- Fudgey Oat Flour Brownies
- Cosmic Brownies
- Banana Chocolate Chip Bars
- No Bake Almond Butter Bars
- 1 cup butterscotch chips, divided
- 1/2 cup coconut sugar
- 1/4 cup agave nectar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- Preheat oven to 350F.
- Melt 1/2 cup of the butterscotch chips in a large bowl and microwave, stirring every 30 second until smooth.
- Add the coconut sugar, agave, eggs and vanilla to a bowl and whisk until smooth.
- Add the almond flour and salt to the bowl. Whisk again until combined.
- Fold in the remaining butterscotch chips and walnuts, saving a few to sprinkle on top.
- Line an 8×8 square pan with parchment paper. It’s best to do this so it’s covering all four sides of the pan because the blondies get really caramel-y and sticky once baked.
- Pour the batter into the pan and spread across the bottom.
- Sprinkle with any remaining chips and walnuts.
- Bake for 20 minutes until the top of toasty, golden brown.
- Remove from the oven and allow the blondies to come to room temperature for 3+ hours.
- Glide a knife around any corners or edges touching the pan and pull up the parchment paper to remove the blondies from the pan.
- Use a sharp knife to cut into 12 bars and enjoy!
- These bars are also great chilled. After they come to room temperature you can pop them in the fridge before you take them out of the pan and cut into them.
- Serving Size: 1 bar
- Calories: 216
- Sugar: 25.5g
- Sodium: 155mg
- Fat: 10.2g
- Saturated Fat: 4.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26.5g
- Fiber: 0.6g
- Protein: 4g
- Cholesterol: 27mg