Butterscotch Blondies

Last weekend I discovered three bags of butterscotch chips in my pantry cabinet. Even for an avid baker like me, this seems like quite a lot. On the back of the bag, I found this wonderful recipe for what Nestle calls chewy butterscotch brownies. Since I have a hard time calling something that doesn’t involve chocolate a brownie, I’ve decided to call my version butterscotch blondies.

I adapted the original recipe just slightly, using pecans (though they did suggest nuts) and a bit more vanilla. Next time, I’ll toast the pecans before including them; while they gave a nice crunch in the texture, their flavor got a bit lost with the butterscotch. Next time I might also include some toffee pieces as well.


  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 3/4 cups packed brown sugar
  • 1 1/2 tablespoons vanilla extract
  • eggs
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
  • 1 cup chopped pecans 


Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking powder, and salt; set aside.

In a mixer fitted with the paddle attachment, beat butter, brown sugar, and vanilla extract until light and fluffy. Add eggs and beat to combine, scraping the sides of the bowl well.

Add flour mixture in three batches, beating between each to combine. Stir in 1 cup butterscotch chips and pecans; batter will be very thick.

Spoon batter into an ungreased 9 x 13 pan and sprinkle with remaining 2/3 cup butterscotch chips.

Bake for 30-35 minutes, until blondies are light golden brown on top and a cake tester inserted in the center comes out clean. Allow to cool completely in the pan; cut into bars and store, covered, at room temperature for up to 3 days.

Makes 36 (or 24 if you cut larger squares).


Butter Pecan Blondies

Blondies are easy to make and easy to customize. Start with a basic batter and pick flavors that you like for your add-ins, then stir it all up, pour it into a pan, and bake. Simple, low-maintenance, and delicious – three of my favorite things! Just remember to keep your stir-in portions under control; you don’t want to crowd your dough too much, and you can always sprinkle more of the add-ins on top for extra flavor and texture; that’s what I always do.

Blondies are also a wonderful option for those living chocolate-free lives like me. I’ve always been a huge fan of butterscotch, so I’ve been thinking about a butterscotch blondie for a while now. Then I remembered the amazing combination of butterscotch chips, toffee bits, and pecans from these butter pecan cookies I made a while back, and it seemed like a great idea for blondies, too. I’m pleased to say that they turned out very well, with excellent texture and flavor.


  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups packed light brown sugar
  • 12 tablespoons butter, melted
  • 2 eggs
  • 1 1/2 tablespoons vanilla extract
  • 1/4 cup plus 2 tablespoons butterscotch chips, divided
  • 1/4 cup plus 2 tablespoons toffee bits, divided
  • 1/4 cup plus 2 tablespoons chopped pecans, divided


Preheat oven to 350 degrees. Line a 9 x 13 pan completely with foil and lightly spray with baking spray.

Reserve 2 tablespoons each of the butterscotch chips, toffee bits, and chopped pecans for sprinkling on top of your batter; set aside.

In a large bowl, combine flour, salt, baking soda, and brown sugar; mix well to combine.

Add melted butter and stir to incorporate slightly; add eggs and vanilla extract and stir well to fully combine. The dough will be fairly dry, so you’ll want to use your hands to fully incorporate your ingredients.

Add 1/4 cups each of the butterscotch chips, toffee bits, and chopped pecans; stir very well, using your hands if necessary to fully incorporate the ingredients.

Press dough into the prepared pan, then sprinkle the top with the remaining chips/bits/nuts and press them into the dough.

Bake for 23-25 minutes, until a cake tester inserted in the center comes out clean.

Cool in pan for about 15 minutes, then lift out by the foil and place on a wire rack; peel foil back slightly and allow to cool completely.

Once cool, remove foil entirely and cut into bars. Store in an airtight container.

Makes 24.