Salted Butterscotch Blondies

written by Dajana 21. November 2018
Salted Butterscotch Blondies

Try this recipe for rich salted butterscotch blondies. These dense and chewy blondies are made in one bowl with no mixer and are baked in only about half an hour. Your friends and family will for sure ask you to make some more!

This recipe is inspired by one of my latest trips to the United States and my stay in Pennsylvania, where we also visited Hershey’s Chocolate World and learned more about how Hershey chocolate and sweets are produced. Personally, I was the happiest to find some Hershey baking products at their shop and of course I had to bring some of these specials back to Milan and try something new. And then this happened: chewy butterscotch blondies made with the original Hershey butterscotch drops.

What is butterscotch?

Butterscotch is usually a hard candy made with brown sugar and butter or corn syrup and water. There is no scotch in here though. The name is disputed as to whether is denotes its origin in Scotland or “scotched” or “scorched” butter. Also, you might find the terms butterscotch and caramel used interchangeably, even though there is a difference: butterscotch is generally distinguished by the absence of milk or milk substitutes. The butterscotch drops used for this recipe add some extra flavor and chewiness to the blondies. You could also use caramel drops instead if you can’t find butterscotch drops.

My kind of dessert. A delicious and no fuss recipe.

The brown sugar will give your blondies a deep color and rich flavor. Make sure not to substitute it with other sugars. Add a little bit of salt to balance the sweetness, and stir all ingredients together in one bowl before adding the butterscotch drops. The blondies will then bake in no time and your house will smell heavenly.

How to get chewy blondies?

Now how to get extra chewy butterscotch blondies that are not the least bit cakey and fluffy? Forget the mixer you usually use for your cakes, and simply use a wooden spoon to stir all the ingredients. Using a mixer would create air bubbles that cause your batter to lose its dense texture. The hardest part will be waiting for your butterscotch blondies to cool before cutting them into pieces. I recommend to prepare them in the evening and go to bed with this great butterscotch scent in the air. Enjoy your butterscotch blondies the next day with coffee or tea.

Butterscotch drops on a wooden plate

Salted Butterscotch Blondies

Print recipe
Serves: 20-24 Prep Time: Cooking Time:


  • 3/4 cup butter or margarine
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/4-3/4 cups butterscotch chips
  • 1/2 cup chopped nuts (optional)


Preheat oven to 180°C. Grease a small baking pan or use baking paper. We used a 23 x 23 x 5 cm (=13 x 9 x 2 inch) baking pan. Beat the butter, brown and granulated sugar in a large bowl until everything is creamy. Add the two eggs and beat well. Stir together the flour, baking soda and salt; gradually add the dry ingredients to the butter mixture, beating until well blended. Stir in the butterscotch chips and if you like some chopped nuts. Spread in the prepared pan and bake for 30-35 minutes or until the top is golden and the center is set. Let the butterscotch blondies cool completely in the pan on the wire rack and then cut it into bars. The amount makes about 20-24 bars.


Keep the butterscotch blondies in an air-tight container at room temperature or in the fridge for up to 5 days.

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