Butterscotch Blondies
We are big butterscotch fans in our house but I don’t know the last time we had any butterscotch treats. So when I saw the butterscotch chips at the store, I knew I needed to get to baking. These blondies are light, buttery, and have that delicious butterscotch taste to them.
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In case you are wondering what a blondie is, well it’s basically a brownie without the chocolate. And since I love brownies, blondies are high on my list too. Even without the chocolate. The butterscotch gives this such a good flavor. You could even do a mix with regular chocolate chips too if you want some chocolate flavor in there too. The base is simple, almond flour, all-purpose flour, butter, eggs, and sugar. They bake up fluffy and slightly cake-like.
Ingredients needed for the Blondies
- Almond flour – Spoon into measuring cup to keep from adding too much
- All-purpose flour – Spoon into measuring cup to keep from adding too much
- Maple syrup
- Sugar or coconut sugar
- Melted and cooled butter
- Room temp eggs – If you’re in a hurry, place them in a cup with lukewarm water to get the fridge chill off
- Butterscotch chips
- Baking powder and salt
- Vanilla extract.
How to make the Butterscotch Blondies
- Preheat oven to 350.
- In a large bowl, mix the dry ingredients. The flours, baking powder, and salt.
- In a medium bowl, whisk the egg, butter, sugar, and vanilla.
- Pour the wet ingredients into the dry and stir until just mixed.
- Stir in the butterscotch chips.
- Line an 8×8 with parchment paper and pour in batter. Smooth, top with more butterscotch chips if you want, and bake for 35-40 minutes.
- Remove, cool, then cut into squares.
Why we love this recipe…
- Butterscotch, and if you love butterscotch, this recipe is for you.
- These blondies are buttery and cakey at the same time. So decadent.
- Made with simple ingredients, and aside from the butterscotch chips, mostly pantry staples
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Tips & FAQ for the Blondies
I prefer glass 8×8 for baking. Always lined with parchment paper for easy cleanup and non stick.
Sealed in the fridge for up to 5 days.
I do recommend butter, but melted coconut oil would work too. I don’t recommend subsituting any of the flours
In general, it’s best to spoon into the measuring cup so you don’t overpack the amount.
Ingredients
Method
- Preheat oven to 350.
- In a large bowl, mix the dry ingredients. The flours, baking powder, and salt.
- In a medium bowl, whisk the egg, butter, sugar, and vanilla. Pour the wet ingredients into the dry and stir until just mixed. Stir in the butterscotch chips.
- Line an 8×8 with parchment paper and pour in batter. Smooth, top with more butterscotch chips if you want, and bake for 35-40 minutes.Remove, cool, then cut into squares.
