These easy butterscotch brownies (blondies) are soft, chewy, and studded with chocolate chips — made in just one bowl! A camp-favorite recipe that’s ready for the oven in minutes.
Why you’ll love chewy butterscotch brownies
If you love soft, chewy, gooey blondies, these butterscotch brownies deliver exactly that texture. Made with light brown sugar and a handful of chocolate chips, the batter comes together in one bowl and is ready for the oven in minutes. They’re perfect for school lunches, potlucks, dessert trays, or a cozy treat at home.
These blondies are intentionally gooey in the center — even when fully baked they won’t set like a cake-style brownie. That tender, slightly underbaked middle is what makes them irresistible. If you prefer a firmer, cake-like bar, consider a different recipe, but if you want chewy, sticky-sweet blondies, this is the one.
Chewy Butterscotch Brownies (Blondies)
This one‑bowl butterscotch brownie recipe is a longtime favorite — simple, quick, and studded with chocolate chips. It was a hit at summer camp and quickly became a family staple for sneaking “just one more.”
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
- Mix butter and sugar. In a large bowl, stir the softened butter and packed brown sugar until well combined. A wooden spoon works fine here, though an electric mixer will also do the job.
- Add eggs and vanilla. Beat in the eggs and vanilla until the mixture is smooth and even in color.
- Incorporate dry ingredients. Gently stir the flour, baking powder, and salt together with a fork, then fold them into the wet mixture until just combined.
- Fold in chips and bake. Stir in the chocolate chips. Transfer the batter to a greased or parchment-lined 9 x 13-inch pan, smooth the top with a knife, and bake in a preheated 350°F (175°C) oven for about 25 minutes. The edges should be lightly golden and the center still slightly gooey.
- Cool and slice. Let the pan cool on a rack for about 20 minutes, then use the parchment sling to lift the blondies out. Allow them to cool completely before slicing with a sharp knife for clean squares.
Nutrition Information
Yield: 24
Serving Size: 1
Amount per serving:
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 overview of the ingredients you’ll need to make these soft, chewy blondies. For exact measurements and times, use the recipe card above.
- Butter: Softened to room temperature — not melted — for the best texture.
- Brown Sugar: Light brown is preferred for a classic butterscotch flavor; dark brown also works.
- Vanilla Extract: Adds warmth and depth.
- Eggs: Room temperature large eggs help the batter blend smoothly.
- All-Purpose Flour: Gives structure while keeping the bars tender.
- Baking Powder: Provides a slight lift so the blondies aren’t too dense.
- Salt: Balances the sweetness and enhances flavor.
- Chocolate Chips: Use milk, semi-sweet, or dark chips — or a mix for contrast.
Step-by-step: making these butterscotch brownies
- Stir the softened butter and brown sugar together until well combined. A wooden spoon works fine if you don’t want to use an electric mixer.
- Add eggs and vanilla, and beat until smooth.
- Combine the dry ingredients separately, then fold them into the batter and stir in the chocolate chips.
- Press the batter into a parchment-lined 9×13 pan and bake at 350°F for about 25 minutes.
- Cool in the pan for about 20 minutes, lift out with the parchment, and cool completely before slicing for neat, gooey squares.
Recipe tips for the best butterscotch brownies
- Do not overbake. For chewy, gooey blondies, remove from the oven when the edges are set and lightly golden; the center should still be slightly soft.
- Cool before slicing. Let the pan sit about 20 minutes, then lift the parchment sling and allow the bars to cool completely for clean cuts.
- Use room-temperature eggs and softened butter to ensure an even, smooth batter and consistent bake.
Cut the brownies with a large sharp knife, serve, and enjoy!
How to store butterscotch brownies
Store these blondies in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week. For longer storage, freeze them in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.
Origin of this butterscotch brownie recipe
This recipe came from a plastic recipe box at a summer camp where the author cooked for many years. It became a camp favorite served to hungry campers, and later a family favorite brought home and shared. The original card lacked detailed instructions, but the simple, forgiving method consistently produced delicious, chewy blondies that were quickly devoured.
If you made this recipe, feel free to leave a comment or share a photo on social media and tag the recipe creator to let them know how it turned out.
Other brownie and bar ideas
- Try a fudgier, frosted brownie for a different texture.
- Consider a gluten-free black bean brownie if you need a gluten-free option.
- Peanut butter fudge bars are another crowd-pleasing bar dessert with a similar appeal.
