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!

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

What Is A Blondie?

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 to 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!

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

How to Cut Blondies

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

More Delicious Bars

4.60 from 25 votes

Blondie Recipe

Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
This sweet Blondie Recipe is a rich dessert bar with added butterscotch chips.


  • 1 cup (2 sticks / 227 g) unsalted butter, melted
  • 1 ½ cups (350 g) light brown sugar, tightly packed
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups (285 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ cups (250 g) butterscotch chips


  • Preheat oven to 350°F (175°C) and prepare a 9×9-inch pan by lining it with parchment paper (or lightly grease and flour). (You could use a 9×13-inch pan for more servings, but the bars will be thinner.)
  • Combine melted butter and brown sugar in a large bowl. Stir well.
  • Add the eggs and the egg yolk, one at a time, stirring well after each addition.
  • Stir in the vanilla extract.
  • In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Gradually stir the flour mixture into the butter and egg mixture until completely combined. Stir in butterscotch chips.
  • Spread the batter evenly into the prepared pan. Bake at 350°F (177°C) until edges just begin to turn golden brown (33-36 minutes). If you are using a 9×13-inch pan, bake for 25-30 minutes.
  • Allow to cool before cutting and serving.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Ridiculously delicious! I made a first batch in 9×9 pan, making one in 9×13 to take to a holiday party now. Cheers!

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