Pure butterscotch bliss in these decadent and delicious blondies!
I’ve seen so many butterscotch options at restaurants, bakeries and ice cream shops lately and I love it! Butterscotch pot de crème, butterscotch chip cookies, butterscotch swirled ice cream…if it’s butterscotch, I’m bound to try it!
This butterscotch come back inspired me to start baking butterscotch flavor into more of my goodies. I started with these buttery butterscotch blondies. There’s no mistaking these blondies for anything but butterscotch.
Super sweet and super simple blondies that are baked with all brown sugar, a pack of butterscotch pudding mix and a whole bag of butterscotch chips to create this chewy rich decadent and oh so delicious dessert that any butterscotch lover would fall in love with.
They’re so easy to bake and make for a great treat to take to a party or just have on the kitchen counter throughout the week. Just 30 minutes from start to warm indulgence!
Perfect along with a cold glass of milk or a hot cup of coffee. Hope you love them!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup light brown sugar
- 1 large egg
- 2 cups Gold Medal™ all-purpose flour
- 1 (3.5 ounce) package butterscotch pudding mix
- 1 teaspoon baking soda
- 1 (11 ounce) package butterscotch baking chips
- Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper and spray with non-stick cooking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar until smooth. Beat in the egg.
- In a separate bowl, whisk together the flour, butterscotch pudding mix and baking soda. Add the dry ingredients to the wet ingredients in the mixer. Beat on a low speed until well combined. Stir in the butterscotch chips.
- Spread the batter evenly into the prepared baking dish. Bake for 18-20 minutes or until the top is golden brown. Let cool completely in pan before lifting the parchment paper and bars out of the baking dish and cutting into squares.
- Store in an airtight container.