Butterscotch Blondies Recipe

Butterscotch blondies are one of my all time favorites!

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 are usually readily available in the pantry.

Butterscotch blondies are perfect for a casual dessert – made extra special when served with a scoop of ice cream and drizzle or butterscotch topping, make a thoughtful hostess gift, and are great for parties and potlucks.

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.

Since I live with those who suffer from nut allergies, I substituted coconut for pecans with great success.

Butterscotch Blondies Recipe

Butterscotch Blondies

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

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 desired size and shape butterscotch blondies.

This recipe makes one 9×13-inch pan of butterscotch blondies. The original recipe source says it makes 48 squares but I say, not possible!

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