Butterscotch Caramel Blondies
Indulging in the rich, buttery flavor of butterscotch caramel blondies is an experience like no other. These decadent treats are a delightful combination of sweet brown sugar, creamy butter, and luscious chocolate bits that melt in your mouth. Whether you’re baking for a special occasion or simply craving a sweet snack, these blondies will surely impress. So, roll up your sleeves and let’s dive into the world of butterscotch caramel blondies!
What You’ll Love About This Recipe
These butterscotch caramel blondies are not just any dessert; they are a symphony of flavors and textures. The soft, chewy blondies are infused with the warm, toasty notes of brown sugar and butter, while the addition of chocolate provides a delightful richness. The best part? They come together in just one bowl, making cleanup a breeze. Perfect for gatherings, potlucks, or a cozy night in, these blondies are sure to be a hit!
Ingredient Checklist
- 3/4 cup (150g) granulated sugar – This adds sweetness and balances the flavors.
- 1 cup plus 1 tablespoon (250g) unsalted butter – The star ingredient that brings moisture and richness.
- 2 large eggs, at room temperature – Helps bind the ingredients together.
- 1 3/4 cups (300g) light brown sugar, packed – Adds a deep, caramel-like flavor.
- 1 1/2 teaspoons vanilla extract – Enhances the sweetness and aroma.
- 1 3/4 cups (240g) all-purpose flour – The foundation of the blondies.
- 1 1/4 teaspoons baking powder, preferably aluminum-free – Provides the necessary lift.
- 1 teaspoon kosher or flaky sea salt – Balances the sweetness.
- 4 1/2 ounces (125g) chopped good-quality milk or dark chocolate – For melty, gooey chocolate goodness.
Before You Start: Equipment
- Mixing bowl – A large bowl for combining ingredients.
- Whisk or spatula – For mixing the batter smoothly.
- 9×13 inch baking pan – The perfect size for baking blondies.
- Parchment paper – Optional, for easy removal of blondies.
- Oven – Preheat your oven to ensure even baking.
Butterscotch Caramel Blondies: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal later. This step is crucial for achieving that perfect golden-brown finish on your blondies.
Step 2: Melt the Butter
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly. This will ensure that the butter doesn’t cook the eggs when mixed together.
Step 3: Mix the Sugars and Butter
In your mixing bowl, combine the melted butter with the granulated sugar and light brown sugar. Whisk together until the mixture is smooth and well combined, with no lumps remaining.
Step 4: Add Eggs and Vanilla
Add in the room temperature eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until everything is fully incorporated.
Step 5: Incorporate Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to denser blondies.
Step 6: Fold in Chocolate
Gently fold in the chopped chocolate until evenly distributed throughout the batter. This adds that delightful chocolatey surprise in every bite.
Step 7: Bake the Blondies
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Cool and Slice
Once baked, remove the blondies from the oven and let them cool in the pan for about 10 minutes. Use the parchment overhang to lift them out and transfer to a wire rack to cool completely before slicing into squares.
Allergy-Friendly Substitutes
- Gluten-free flour – Substitute all-purpose flour with a 1:1 gluten-free blend.
- Dairy-free butter – Use a plant-based butter alternative for dairy-free blondies.
- Egg replacer – Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for an egg-free version.
- Nut-free chocolate – Ensure that the chocolate is free from any nut ingredients for a nut-free treat.
What Could Go Wrong
While baking is a science, sometimes things don’t go as planned. Here are a few common issues and how to avoid them:
- Blondies are too dry – This can happen if they are overbaked. Keep an eye on them toward the end of the baking time.
- Too gooey in the center – They may need a few more minutes in the oven. Every oven is different, so adjust accordingly.
- Blondies stick to the pan – Ensure you’re using parchment paper or greasing the pan well.
- Uneven baking – Make sure to rotate your pan halfway through baking for even heat distribution.
Keep-It-Fresh Plan
To keep your butterscotch caramel blondies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them! Simply wrap individual blondies in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds.
Common Questions
Can I use brown sugar instead of granulated sugar?
Yes, you can use brown sugar instead of granulated sugar for a deeper flavor, but it may alter the texture slightly, making it more fudgy.
What’s the best way to cut blondies?
For clean cuts, use a sharp knife and wipe it clean between cuts. This prevents the edges from tearing.
Can I add nuts or other mix-ins?
Absolutely! Chopped nuts, toffee bits, or even dried fruit can be added for extra flavor and texture.
How do I know when my blondies are done baking?
When the edges are set and the center is slightly underbaked (it will continue to cook as it cools), the blondies are done. A toothpick should come out with a few moist crumbs.
More from the Kitchen
- Chocolate Chip Cookies – A classic favorite, chewy and loaded with chocolate.
- Salted Caramel Brownies – Rich, fudgy brownies with a layer of gooey caramel.
- Peanut Butter Bars – No-bake bars packed with creamy peanut butter goodness.
- Lemon Blueberry Muffins – Fresh and zesty muffins perfect for breakfast.
Save & Share
If you love this recipe for butterscotch caramel blondies, don’t forget to share it with friends and family! Tag us on social media and let us know how yours turned out. Happy baking!
The sweet aroma of these butterscotch caramel blondies wafts through your kitchen, filling the air with a promise of deliciousness. Each bite is a delightful combination of buttery richness and chocolatey goodness, making them irresistible. Whether enjoyed warm from the oven or at room temperature, these blondies will quickly become a go-to recipe in your baking repertoire. Embrace the joy of baking, share with loved ones, and savor the sweet moments created with these scrumptious treats!
Butterscotch Caramel Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium saucepan, melt the butter over low heat. Remove from heat and let cool slightly.
- In your mixing bowl, combine the melted butter with granulated sugar and light brown sugar. Whisk until smooth.
- Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add to the wet mixture, stirring gently.
- Fold in the chopped chocolate until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes until edges are set.
- Remove from the oven and let cool in the pan for about 10 minutes. Lift out using parchment and cool completely before slicing.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Use plant-based butter for a dairy-free option.
- Chopped nuts or dried fruit can be added for extra texture.
