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. Not at all good.
    I really have to wonder if you actually made this recipe.

    MAYBE it would work in a 9×13 BUT it was too much batter for a 9×9 pan.

    I cooked them to the high end of the recommended time and they are the consistency of fudge. Lovely brown crispy top and edges and just goo inside. Yuck!

    My oven temp was dead on correct (I use an oven thermometer).

    What a waste of time and ingredients!
    If I could give it negative stars – I would.

    1. Of course I made the recipe. Over and over and over again. Every recipe is tested with all possibly predicted scenarios so that folks will have success in their own kitchens. This was published in 2018, re-tested in 2020, then retested again in 2021. (Each time tested by a new employee who had never made them before.) All good. 🙂
      And as you can tell by other comments, several folks have made them with success.
      My guess is that an error was made on your end, but instead of considering that possibility, you blame the recipe. You’re the only 1 star review out of all of them. You are the ONLY one. Do you think that means anything? I do. 🙂
      Unfortunately, I was not in your kitchen so can’t predict what mistake may have been made, but normally I am happy to troubleshoot with folks and see if we can figure out what happened. Based on your review (and desire to leave negative stars) I’d say that you are dead set in your opinion and that’s that. Okie dokie. Have a nice day.

    2. I had the same issue, and I bake A LOT. These needed an extra 15 minutes for me. Even when a toothpick check at 35 it came out clean, but I didn’t like the jiggle it had. So 50 minutes was what mine needed.

      I also don’t like the amount of flour or egg this calls for. 2 eggs would have worked fine, and I could taste the four, so maybe 2 cups or less next time. I was also expecting this to be too sweet with the amount of sugar, but it didn’t even taste that sweet at all. Might split using half cup white sugar.

  2. Amanda, This is hands down my family’s favorite blondness recipe! We use 1/2 white, 1/2 butterscotch chips but other than that, I follow it to the letter! The thicker version does require more bake time in my oven but I just adjust (as any baker has to for their appliances). This time I’m using pan between the two to find a happy medium. Thanks for an amazing, crowd pleasing recipe! (Accolades all around if we ever share, but usually keep these bad boys to ourselves. 😁)

  3. These are fantastic! I don’t think I’ve ever made blondies before, even though I’m an avid baker, I think because they just seemed boring.

    I love butterscotch chips and found this recipe when looking for a way to use them up. These blondies are so flavourful and the perfect texture– soft and rich on the inside with a chewy outside.

    The recipe was also really easy and went well baking with my 4 and 6 year olds.

    We made a 9×13 pan and followed the baking time listed. They came out perfectly. I was a bit worried they would be too thin because the layer of dough seemed pretty thin when I spread it into the 9×13, but they were the perfect thickness.

  4. Perfection in blondie form. They came out perfect in a 9×9 pan after 25 minutes in the oven. I’ve never used cornstarch in a Blondie recipe before, but it really made a difference. Thank you for a great recipe!

  5. My decision to use this recipe was solely based on the 1 star review. Clearly, that was user error. I am not a baker and very average with my cooking but a little common sense goes a long way with both. I didn’t have enough brown sugar so substituted with regular and these were still the best blondies I’ve ever made. My new “go to” recipe and my daughter asked me to write it down in her little recipe book. Thanks again!

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