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!
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!
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.
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.
More Delicious Bars
Blondie Recipe
Ingredients
- 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
Instructions
- 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.
Video
Did you make this recipe?
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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.
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.
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~
Love that idea Heather!!!
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!
love these!! made them with white chocolate chips instead and they were lush, can’t wait to make more for christmas day 🙂
Thank you so much for this recipe. I made it with trail mix. It came out chewy and wonderful.
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!
I made this today and it was AMAZING!!! My entire family is raving about it! Delicious!
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!
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.