Soft, chewy blondie bars with brown sugar, butterscotch chips, and optional chopped nuts. Bake in a 13 × 9-inch pan and cut into about 36 bars.
Use the recipe card below for the full ingredient list, step-by-step directions, and practical baking tips.
Helpful Tips
- Use a toothpick in the center to check that the blondies are set; avoid overbaking for a chewy texture.
- Let the pan cool fully before cutting for neat bars.
- The chopped nuts are optional; pecans or walnuts are both suitable.
Butterscotch Blondies
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Grease a 13 × 9 × 2-inch baking pan.
- Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy. Add the eggs and beat well.
- Stir together the flour, baking soda, and salt. Gradually add the dry mixture to the butter mixture, blending well. Stir in the butterscotch chips and nuts, if desired. Spread the batter evenly in the prepared pan.
- Bake for 30 to 35 minutes, or until the top is golden brown and the center is set. Cool completely in the pan on a wire rack, then cut into bars.
Storage
Store completely cooled cookies or bars in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.
Estimated Nutrition
About 170 calories 8 g 23 g 2 g per serving; values are estimates and vary by portion size.
Frequently Asked Questions
How many bars does this recipe make?
The recipe makes about 36 bars.
What size pan should I use?
Use a greased 13 × 9 × 2-inch baking pan.
Can I leave out the nuts?
Yes. The nuts are optional.
Recipe adapted from the vintage cookbook pages supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography. Nutrition is estimated.