Butterscotch Blondies Recipe

Butterscotch Blondies - 3 WW Points+

Butterscotch blondies are one of my all time favorites! And with 119 calories and 3 WW Points+ in each little 1-1/2 inch square, they are definitely worth the splurge. Sometimes I prefer to have a little bit of a real full fat full sugar cookie or brownie than more of a lower fat version. It’s a tradeoff.

This versatile bar cookie is perfect when you want the consistency of a brownie without the flavor of chocolate. In addition to being sweet, flavorful, and chewy, they stir together in minutes with ingredients that you probably keep stocked in your pantry.

These butterscotch blondies are perfect for a casual dessert made extra special when served with a small scoop of ice cream or frozen yogurt and drizzle or butterscotch topping. They make a thoughtful hostess gift, and are great for parties and potlucks too.

I have made this easy butterscotch blondies recipe as written – with part brown/part white sugar – and also with all brown sugar which makes them even chewier.

These delightful butterscotch blondies are based on a recipe from Anne Byrn for pecan saucepan blondies I discovered in her cookbook The Dinner Doctor.

Butterscotch Blondies Recipe

Prep Time: 10 minutes
Bake Time: 35 minutes
Yield: makes 48 squares

Ingredients

3/4 cup (1-1/2 sticks) butter
1-1/3 cups firmly packed brown sugar
2/3 cups granulated sugar
3 cups biscuit mix, such as Bisquick
1 teaspoon vanilla
3 large eggs
1 cup butterscotch chips
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan with nonstick cooking spray and set it aside.

In a 2 quart sauce pan over medium heat, melt the butter, stirring it with a wooden spoon so it doesn’t scorch. Add the brown sugar and cook, stirring, until it dissolves into the butter. This will take 2 to 3 minutes. Remove the pan from the heat and add the granulated sugar, biscuit mix, vanilla, and eggs. Stir until everything is well blended.

Stir in the butterscotch chips and pecans. With a rubber spatula, scrape the batter into the prepared pan.

Bake the butterscotch blondies until the edges rise up, get crusty, and begin to pull away from the sides of the pan and the center is glossy but still a little soft.

Remove the baking pan from the oven and place it on a wire rack to cool for at least 20 minutes before cutting.

Cut into 48 little squares.

Nutritional Estimates Per Serving (1 square): 119 calories, 6.6 g fat, 14. 1 g carbs, 0 g fiber, 1.2 g protein and 3 WW Points+ Value

Butterscotch Blondies Recipe Variations

Coconut Butterscotch Blondies: Substitute 1 cup coconut flakes for the chopped pecans
Coconut Macadamia Butterscotch Blondies: Substitute 1 cup chopped macadamia nuts for the pecans and add 1/2 to 1 cup coconut flakes
Chocolate, Oat, and Walnut Blondies: Substitute semisweet chocolate chips for the butterscotch chips and walnuts for the pecans. Reduce the biscuit mix to 2 cups and add 1 cup quick cooking oats.

Source: The Dinner Doctor by Anne Byrn, Author of Chocolate from the Cake Mix Doctor