Grandma’s Chewy Butterscotch Blondies – Better Than Takeout
Grandma’s Chewy Butterscotch Blondies are the ultimate better-than-takeout dessert. After making these many times, I’ve discovered the trick to perfectly chewy edges and gooey centers. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these yuzu chicken stir-fry for a tangy twist and Enter the Taste of Home Summer Desserts Recipe Contest.
Why This Grandma's Chewy Butterscotch Blondies – Better Than Takeout Is Pure Comfort
- Perfectly chewy edges and gooey centers
- Easy to make with simple ingredients
- Better than takeout, ready in under 30 minutes
- Freezes well for make-ahead treats
What You'll Need for Grandma's Chewy Butterscotch Blondies – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Butterscotch chips
- Brown sugar
- All-purpose flour
- Unsalted butter
- Eggs
- Vanilla extract
- Pecans
- Salt
- Baking powder
- Optional: Chocolate chips
- Optional: Toffee bits
- Optional: Coconut flakes
📝 Ingredient Notes
- Butterscotch chips: You can substitute with chocolate chips if needed.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Ensures even mixing for perfect blondies every time. → See on Amazon
- Silicone Baking Mats — Prevents sticking and ensures even baking. → See on Amazon
How to Make Grandma's Chewy Butterscotch Blondies – Better Than Takeout
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Step 2: In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
- Step 3: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined. Fold in butterscotch chips and pecans.
- Step 4: Spread batter evenly in the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
Cook's Tips for Perfect Grandma's Chewy Butterscotch Blondies – Better Than Takeout
- Common mistake and fix: Avoid overmixing the batter to prevent tough blondies. Mix just until combined.
- Tip: For extra gooey centers, underbake the blondies by a minute or two.
- Tip: Store leftovers in an airtight container at room temperature for up to 5 days.
Storing & Reheating Grandma's Chewy Butterscotch Blondies – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Prepare batter up to 1 day ahead. Store in the fridge, then bake as directed.
Freezing Grandma's Chewy Butterscotch Blondies – Better Than Takeout
Freeze cooled blondies in an airtight container for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds. Avoid overmicrowaving to prevent toughness.
Recipe Notes
- Chef tip: For a fun twist, try adding a layer of caramel or peanut butter before baking.
- Best substitution: Substitute butterscotch chips with chocolate chips for a classic blondie flavor.
- Make-ahead: Prepare batter up to 1 day ahead. Store in the fridge, then bake as directed.
- Scaling: This recipe can be halved and baked in an 8×8-inch pan for smaller batches.
- Troubleshooting: If blondies are too dry, try adding an extra egg or reducing baking time.
Want to level up this recipe?
Parchment Paper — Makes removing and slicing the blondies a breeze. Pays for itself vs using aluminum foil. → Check price on Amazon
Grandma's Chewy Butterscotch Blondies – Better Than Takeout
Ingredients
Main Ingredients
- Butterscotch chips
- Brown sugar
- All-purpose flour
- Unsalted butter
- Eggs
- Vanilla extract
- Pecans
Seasonings
- Salt
- Baking powder
Optional Toppings
- Chocolate chips
- Toffee bits
- Coconut flakes
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Step 2: In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
- Step 3: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined. Fold in butterscotch chips and pecans.
- Step 4: Spread batter evenly in the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
Notes
- Chef tip: For a fun twist, try adding a layer of caramel or peanut butter before baking.
- Best substitution: Substitute butterscotch chips with chocolate chips for a classic blondie flavor.
- Make-ahead: Prepare batter up to 1 day ahead. Store in the fridge, then bake as directed.
- Scaling: This recipe can be halved and baked in an 8×8-inch pan for smaller batches.
- Troubleshooting: If blondies are too dry, try adding an extra egg or reducing baking time.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze cooled blondies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds. Avoid overmicrowaving to prevent toughness.
- Make ahead: Prepare batter up to 1 day ahead. Store in the fridge, then bake as directed.
Nutrition Per Serving
- Calories: 170
- Protein: 2g
- Fat: 9g
- Carbs: 22g
- Fiber: 0g
- Sugar: 15g
- Sodium: 100mg
- Cholesterol: 40mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grandma's Chewy Butterscotch Blondies – Better Than Takeout FAQs
Overbaking is the most common reason for dry blondies. Try reducing baking time by a few minutes.
No, air fryers are not suitable for baking these blondies. They require oven baking for best results.
Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Yes, you can use an 8×8-inch or 9×9-inch pan. Adjust baking time accordingly.
Use a sharp knife and clean the blade between cuts for neat slices.
A Warm Final Note
I can’t wait for you to try Grandma's Chewy Butterscotch Blondies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
