These easy butterscotch brownies (blondies) are soft, chewy, and studded with chocolate chips — made in a single bowl and ready for the oven in minutes.
Why you’ll love chewy butterscotch brownies
If you love classic soft, chewy, and slightly gooey brownies, these butterscotch brownies (also known as blondies) will be a new favorite. Made with light brown sugar and chocolate chips, this one-bowl recipe uses simple pantry ingredients and comes together in minutes. The result is a tender, chewy bar with a gooey center that’s perfect for lunchboxes, potlucks, or any dessert table.
Chewy Butterscotch Brownies Recipe
This simple one-bowl butterscotch brownie recipe has been a crowd-pleaser for years. Soft, chewy, and speckled with chocolate chips, these blondies are a favorite with kids and adults alike and are easy to make for large groups.
Ingredients
- 3/4 cup butter, softened to room temperature
- 3 cups packed light brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature preferred
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips (milk, semi-sweet, or dark)
Instructions
- Combine butter and sugar. In a large bowl, stir the softened butter and light brown sugar together until well combined. This can be done with a wooden spoon or an electric mixer; a wooden spoon works fine for this recipe.
- Add eggs and vanilla. Mix in the eggs and vanilla extract until the mixture is smooth and glossy.
- Incorporate dry ingredients. Add the flour, baking powder, and salt. Gently stir the dry ingredients together with a fork, then fold them into the wet mixture until combined. Do not overmix.
- Fold in chocolate chips. Stir the chocolate chips into the batter until evenly distributed.
- Bake. Pour the batter into a greased or parchment-lined 9×13-inch baking pan and smooth the top with a knife or spatula. Bake in a preheated 350°F (175°C) oven for about 25 minutes, until the edges are lightly golden and the center no longer jiggles when you gently shake the pan.
- Cool and slice. Allow the brownies to cool in the pan for about 20 minutes. Use the parchment sling (if used) to lift them from the pan, then cool completely on a wire rack before slicing with a sharp knife. Cooling fully helps achieve clean, gooey squares rather than a crumbly texture.
Nutrition Information (per serving)
Yield: 24 | Serving Size: 1 bar
Calories: 263 • Total Fat: 11g • Saturated Fat: 6g • Cholesterol: 39mg • Sodium: 169mg • Carbohydrates: 41g • Fiber: 1g • Sugar: 30g • Protein: 3g
Ingredients you’ll need for soft & chewy butterscotch brownies
Below is a quick ingredient overview to help you prepare. For exact measurements and full directions, refer to the ingredients and instructions above.
- Butter: Use softened (not melted) butter for the best texture.
- Brown sugar: Light brown sugar is preferred for a classic butterscotch flavor; dark brown sugar can also be used.
- Vanilla extract: Enhances the warm, caramel-like notes of the brown sugar.
- Eggs: Room-temperature eggs mix more evenly into the batter.
- All-purpose flour: Provides structure while keeping the bars tender.
- Baking powder: Gives a slight lift so the bars are not overly dense.
- Salt: Balances the sweetness and highlights flavor.
- Chocolate chips: Use your favorite type—milk, semi-sweet, or dark—or a mix.
Step-by-step: How to make these butterscotch blondies
- Stir softened butter and brown sugar together until smooth. A wooden spoon does the job well.
- Mix in the eggs and vanilla until the batter is glossy and uniform.
- Gently combine the flour, baking powder, and salt, then fold them into the wet ingredients. Avoid overmixing to keep the brownies tender.
- Fold in chocolate chips, spread the batter into a prepared 9×13 pan, and bake at 350°F (175°C) for about 25 minutes.
- Cool in the pan for 20 minutes, then remove and cool completely before slicing for neat, gooey bars.
Recipe Tips for the Best Butterscotch Brownies
- Do not overbake. For chewy blondies, remove them when the edges are set and the center no longer jiggles but still looks moist.
- Cooling is important. Let them cool in the pan about 20 minutes before lifting them out with the parchment, then cool completely for neat slices.
- Use room-temperature eggs and softened butter for even mixing and a tender texture.
Cut the cooled blondies with a large, sharp knife, serve, and enjoy the rich, buttery, and chewy flavor of these homemade butterscotch brownies.
How to store butterscotch brownies
Store brownies in an airtight container at room temperature for 3–4 days or in the refrigerator for up to one week. For longer storage, place cooled squares in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
The origin of this butterscotch brownie recipe
This particular recipe came from a plastic recipe box at a summer camp where the author cooked for many years. It was a classic camp dessert served to hungry campers and quickly became a family favorite. The original card contained only ingredient amounts, but those simple instructions consistently produced tender, chewy blondies that disappeared fast.
The camp memories inspired stories and conversations about cooking outdoors and communal meals. Those memories helped this humble, dependable recipe find its way into home kitchens where it continues to be enjoyed.
Other brownie variations to try
- Frosted brownies that can be iced shortly after baking for a glossy finish.
- Gluten-free recipes using bean-based or alternative-flour batters for those avoiding gluten.
- Bars flavored with peanut butter or layered fillings for more decadent variations.
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