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Brown Butter Blondies

Brown Butter Butterscotch Blondies, say that five times fast! When it comes to baking ingredients, sometimes I feel like a squirrel.

Ya know scurrying around from market to market gathering ingredients to bury in my pantry in preparation for holiday baking. Problem is my pantry is bursting at the seams…I mean seriously, who needs five bags of butterscotch chips?

After Saturday’s butterscotch chip discovery, I strategically placed a bag on the counter so I would remember to use them at some point in something. Sunday evening rolled around and the sound of Faith Hill’s Monday Night Football tune was echoing in my living room, so I headed into the kitchen to escape the sound of colliding helmets and found the butterscotch chips staring me down.

I opted for a simple recipe for Brown Butter Butterscotch Blondies…again try saying that five times fast. If you have never baked with brown butter before, I urge you do so, it lends such a delightful, nutty dimension to sweets. The intoxicating scent of the butter browning is enough to make you immediately smitten with this ingredient. Imagine how adorable these would be if you took a set of autumn cookie cutters to them for some festive holiday flair. What are you waiting for? Get in the kitchen and bake up a batch of these Brown Butter Blondies; they’ll be the perfect end to your day.

Brown Butter Blondies

with butterscotch chips


1 1/4 cups {2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup butterscotch chips


1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper or spray with non-stick cooking spray.

2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.

3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.

4. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture until thoroughly combined. Fold in butterscotch chips and pour into prepared pan.

5. Bake in preheated oven until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake).

6. Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.


Tempting Twists: Toss in some pecan or toffee chips for a delicious variation on this Brown Butter Blondies recipe.
Storage: Blondies can be stored in an airtight container at room temperature up to 3 days.

Recipe adapted from Martha Stewart

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