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Chocolate Chunk Butterscotch Blondies | stressbaking.com

Chocolate Chunk Butterscotch Blondies

5 from 1 vote
Soft and chewy butterscotch blondie bars loaded with dark chocolate chunks and ribbons of gooey, rich, salted homemade butterscotch.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 to 16 bars


Butterscotch sauce

  • 4 tablespoons unsalted butter
  • ½ cup heavy cream
  • ½ cup dark brown sugar, packed
  • 1 teaspoon coarse salt, preferably flake sea salt
  • 1 teaspoon pure vanilla extract

Blonde bars

  • 1.33 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½-3/4 cup dark chocolate chunks
  • 3-4 tablespoons of your prepared butterscotch sauce
  • Flake sea salt for topping, optional


Butterscotch Sauce

  • In a medium saucepan, melt butter over medium heat.
  • Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
  • Add heavy cream, brown sugar and salt and stir constantly over medium heat until combined. Bring to a boil and let boil for 4 minutes.
  • Remove from heat and stir in vanilla extract until combined. Transfer to a heat-proof container to cool completely at room temperature. Once the container is no longer hot to the touch, set aside ¼ cup (you'll be using this for the blondies), cover the rest and store in the fridge. Use it as a topping for ice cream later!

Blondie bars

  • Preheat oven to 350°F. Line an 8x8 inch baking dish with parchment paper and set aside.
  • In a medium bowl, whisk to combine flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer, combine melted butter and brown sugar and beat on medium speed until combined.
  • Add egg and vanilla and beat to combine.
  • Add dry ingredients to the bowl of wet ingredients and mix on low speed until completely combined. As the batter thickens, you may need to turn it up to a higher speed.
  • Add chocolate chunks (save a handful for topping) and stir until just combined.
  • In your prepared baking dish, spread batter in an even layer.
  • Drizzle your prepared butterscotch sauce over the top of the batter and gently swirl with a knife (see notes for more details). Press your reserved chocolate chunks into the top and top with flake salt (if desired).
  • Bake for 20 minutes, or until a toothpick inserted into the center (try to aim for a non-butterscotch sauce spot) comes out mostly clean. Let cool in pan for 10 minutes, then left them out of the pan with the parchment paper and transfer to a wire rack to cool completely.
  • Cut into 12-16 bars, serve and enjoy!


For the butterscotch sauce swirls:

Drizzle sauce over the batter in 4 evenly spaced parallel lines that run the length of the pan. Turn your pan 90°. Start at the top of one of the rows and with the end of a butter knife, drag it across the lines of sauce, and repeat 4 more times down the length of the pan.


Calories: 321kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 327mg | Potassium: 108mg | Fiber: 1g | Sugar: 29g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Course Dessert
Cuisine American
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