Blondie Recipe

filed under: Bars · Brownies · Dessert on March 16, 2018

This sweet Blondie Recipe is made without chocolate!  These are a great spin-off of classic blondies and take only minutes to mix together! I have heard these called Knock You Naked Blondies, but haven’t tested it. 😉 If you are looking for a great chocolate brownie, try my Brownie Recipe!

Blondie Recipe

Blondies, also known as blonde brownies, are rich dessert bars that are made with brown sugar to give them that extra sweetness. There is no chocolate to be found in a blondie bar, but other ingredients like the butterscotch chips I added in this recipe are commonly added. In fact, blondies may have come before chocolate brownies since Fanny Farmer made ‘brownies’ without any chocolate back in 1896!


One Blondie with Bite Taken Out on White Counter with Blondies in Background

Blondie Recipe

This dessert bar is easy to make and a great alternative to the classic chocolate brownie.

Ingredients (full recipe below)

  • Unsalted butter
  • Light brown sugar
  • Eggs
  • Egg yolk
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking powder
  • Salt
  • Butterscotch chips

Raw Dough for Blondies Recipe with Butterscotch Chips

How to Make Blondies

This batter is made up of melted butter, a fair amount of brown sugar, and much less flour than normal which is great for a soft and chewy blondie. But the addition of the butterscotch chips really puts them over-the-top. You can, of course, use milk chocolate chips or white chocolate chips if you prefer, or even do a half and half combination of your favorite chips.

First, combine the melted butter and brown sugar in a large bowl. Stir well before adding the eggs and egg yolk, one at a time, mixing it all together. Next, add the vanilla.

Meanwhile, in a medium bowl, whisk together the flour, cornstarch (the ingredient that helps the bars from getting too dry), baking powder, and salt. Stir the dry mixture into the butter and egg mixture until completely combined.

If the batter is getting too thick, you can always use a hand mixer. Finally, gently fold in the butterscotch chips. Spread the batter into the 9×9-inch pan and bake for 35-40 minutes. If you are using a 9×13-inch pan, you will bake the bars for 25-30 minutes. Let them cool before cutting them.

One Blondie Bar on Counter with Blondies in Back and Butterscotch Chips Round it

Why add Butterscotch to Blondies?

Butterscotch is a flavor made from melted butter and brown sugar.  As you see in the recipe, those are the two primary ingredients in these blondies. No granulated sugar is used, giving these bars a great rich flavor. So, the added butterscotch chips simply step up the sweetness of the bars a notch.

Since these bars are a lot sweeter than a chocolate brownie, I recommend cutting your pieces a bit smaller than you might usually want to (or don’t…it’s entirely up to you)! If you want to make these blondies without the butterscotch chips you will then have a more “traditional” or “standard” blondie recipe.

Overhead Image of Butterscotch Blondies Cut Into Pieces

Looking for More Bar Recipes?

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4.8 from 15 votes
Blondie Recipe
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

This sweet Blondie Recipe is a rich dessert bar with added butterscotch chips.

Course: Dessert
Cuisine: American
Keyword: Blondie Recipe
Servings: 24
Calories: 279 kcal
Author: Amanda
  • 1 cup (226g) unsalted butter, melted
  • 1 3/4 cups (350g) light brown sugar, tightly packed
  • 2 large eggs + 1 egg yolk, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 1/2 cups (285g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (250g) butterscotch chips
  1. Preheat oven to 350°F (175°C) and prepare a 9x9-inch pan by lining it with parchment paper (or lightly grease and flour). (You could use a 9x13-inch pan for more servings, but the bars will be thinner.)

  2. Combine melted butter and brown sugar in a large bowl. Stir well.

  3. Add the eggs and the egg yolk, one at a time, stirring well after each addition.

  4. Stir in the vanilla extract.

  5. In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.

  6. Gradually stir the flour mixture into the butter and egg mixture until completely combined. Stir in butterscotch chips.

  7. Spread the batter evenly into the prepared pan. Bake at 350°F (177°C) until edges just begin to turn golden brown (35-40 minutes). If you are using a 9x13-inch pan, bake for 25-30 minutes.

  8. Allow to cool before cutting and serving.

Recipe Video

Easy Blondie Recipe

How to Make Blondies


Blondies Recipe


Secret Ingredient Blondies Recipe

Samantha Merritt is the baker and blogger behind!

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  • Anna Metzer says:

    Would cinnamon chips work? I don’t care for butterscotch.

  • Denise Partack says:

    Why do you use cornstarch

  • mitchel says:

    Loved these! Added a mix of white chocolate and butterscotch chips plus some macadamia nuts, which put them over the top! The crunch from the nuts adds some great texture.

    I would definitely make these with a mixer – it was a struggle to mix the thick batter by hand. Also, considering reducing the sugar by 1/4 cup or so if you are adding a lot of chips, as they get a little overly sweet.

    Great recipe, thanks!

  • Laura says:

    Just curious—recipe says cornstarch. Not mentioned in the video. Also says 20 min for 8×8 and printed recipe says 35-40 min.

    • Elizabeth Keeney says:

      Hi, Laura! I work with iambaker and am happy to help with questions. Follow the written recipe. Have a great day!


    What a beautiful page ! Fabulous fabulous fabulous ..

  • Ani says:

    I just made it today, (4Aug19).
    These are yummy but too sweet even though I only used 280gm of sugar instead of 350gm.

    Will definitely make again using this recipe but with lesser sugar.

  • Sara says:

    I doubled this recipe and baked it in a 13×9 to try to achieve the thickness as the 9×9. It would not cook! By the time the middle was close to not raw the edges were like rocks! The flavor was awesome! Now I will try a single batch in the 13×9 because I need more servings.

  • Heather says:

    I made these tonight for our church’s Wednesday night dinner. Everyone loved them. I melted and “Browned” my butter and let it cool before i mixed it with the sugar because I like the browned butter flavor and it really came through nicely. I did use a 9×13 and baked it for 30 although next time I might take out at 27-28 minutes. Great recipe~

    • Amanda Rettke says:

      Love that idea Heather!!!

  • Cristy says:

    You are wonderful! thank you so mucho for sharing all your knowledge, My family & I love these blondies, they came out perfect & deliciouse everytime Blessings!

  • Louise says:

    love these!! made them with white chocolate chips instead and they were lush, can’t wait to make more for christmas day 🙂

  • Ama says:

    Thank you so much for this recipe. I made it with trail mix. It came out chewy and wonderful.

  • Aubrey says:

    Tons of compliments! My first batch I did all butterscotch and that was everyone’s favorite. Several people asked me for the recipe! And it was so easy to make that I decided to make a second batch. I ran out of butterscotch chips so I used half cup of butterscotch and then chocolate chips for the rest and it was good too, more of a chocolate chip cookie brownie flavor though. Highly recommend!

  • Leslie says:

    I made this today and it was AMAZING!!! My entire family is raving about it! Delicious!

  • Ellie T says:

    Best blondie recipe yet! They were a hit! Yum! I baked them in a 9X13 glass pan for the full 34 min. At first they were super super gooey, but the next day they were absolutely perfect and had solidified. Planning to make again, but with white chocolate chips. It’d also be good with some macadamia nuts too!

  • Jane says:

    I decided to treat my daughter in law today by making these for her. She commented the other day her sweet tooth was kicking in. She’s gluten intolerant so I used a gluten free one to one baking mix instead of the AP flour and tossed in some M&M’s I had. Saved me from eating them all. I browned the butter a bit to amp up the flavor. I tasted the batter before pressing it in a 9 x 9 pan and wow..think maybe I’ll make another batch for us tomorrow lol.

  • Barb larson says:

    These are my absolute favorite blonde brownie! You could add different chips or nuts and they would all be fabulous!

  • Xara says:

    So good! I made these yesterday (as written, 9×9″ pan) and took them to my son’s house for our first visit in over a quarter of a year (mainly due to Covid-19). My son had always thought that he didn’t care for butterscotch, but he liked these a lot. And his two-year-old son almost had a tantrum when he wasn’t allowed to have a third one, so they were a hit all around. 🙂

    • Amanda Rettke says:

      Thrilled to hear it Xara!

  • Mariya says:

    I made this recipe today however I found it was too sweet is there anyway to cut down on the sugar? Will it effect the blondie itself? Alibi found that the measurements in cups don’t add up to the grams. For the flour it was less in grams compared to when measuring in cups.

  • Regiesha says:

    Absolutely an amazing recipe I made it today for my staff and they were in love even my doctors left them thank you🥰

  • Sophie Stoddart says:

    How long do these keep for and how is best to store them?

  • Lisa says:

    I am curious about the cornstarch. Can you tell me what it does for this recipe. I have never seen it used in bar or cookie recipes. I have had a lot of success with the recipes from your website.

    • Elizabeth Keeney says:

      Hi, Lisa! I work with iambaker and am happy to help with questions. The cornstarch helps the bars get a tender and soft texture. Have a great day!

  • Christine says:

    Sooooo delish 💕
    Don’t complain about the sweetness- just serve it with ice cream!

  • Richard E Armstrong says:

    Made these and they are excellent. Didn’t knock anyone naked but very good blondie

    • Amanda Rettke says:

      Ha! Good to know. 🙂