Butterscotch Blondies Adapted from R. Sax

After missing an important holiday, National Butterscotch Brownie day, I looked through Cookie Madness and found very few recipes for butterscotch brownies. There were plenty of blondies, but only two really emphasized the butterscotch – a Whole Foods recipe and one from Cooking Light. I wanted to try something new, and pulled out my Richard Sax book, Classic Home Desserts.


This recipe was originally made with macadamia nuts and white chocolate, so I decided to make it more butterscotch focused by using pecans (for a warmer flavor) and butterscotch chips in place of white chocolate.

Butterscotch Blondies Adapted from R. Sax
Prep time
Cook time
Total time
A chewy butterscotch flavored blondie with butterscotch chips and nuts.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 3/4 cup plus 2 tablespoons (100 grams) sifted all-purpose flour**
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 3/4 cup plus 2 T. packed (160 grams) light brown sugar**
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (114 grams) unsalted butter, melted and cooled
  • 3/4 cup (75 grams) pecan halves, toasted at 350 for 10 minutes and chopped
  • 1/3 cup butterscotch morsels
  1. Preheat oven to 325 degrees F and line an 8 inch metal baking pan with foil. Spray bottom of pan (not sides) with cooking spray.
  2. Re-sift the flour with the salt, and baking soda onto a sheet of foil or waxed paper.
  3. Beat the egg and brown sugar in a medium bowl using high speed of electric mixer until light and frothy (2 minutes). Beat in the vanilla extract and then the melted butter. Add the flour mixture and stir by hand until it is mostly blended in, then stir in the pecans butterscotch chips and stir until fully mixed.
  4. Pour the batter into the pan, smooth the top, and bake on center rack for 27-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and place on a wire rack. Cool completely before cutting into squares.
Flour should be sifted before measuring. However, if you have a scale you can skip the sifting process and just use 160 grams. If you don't have a scale, it's important to sift the flour since sifted flour and unsifted flour have different weights per volume.

For the sugar, I used a mixture of both dark and light brown sugar, but weighed to to make sure I was using 160 grams. Dark brown sugar weighs a little more than light.

Related posts:


  1. says

    I love the Richard Sax Classic Home Desserts cookbook. I think that’s one that everyone should have. One of my favorites.

    These blondies look amazing! I would want to eat them all.

  2. redkimo says

    These look so yummy! I love butterscotch and am going to have to give these a try!

  3. says

    Your pictures are gettin’ to me! 😉 By the way, I made your pumpkin pecan butterscotch scones yesterday. They are good. (Kevin hates butterscotch, so I did half with cc’s, and made them small–12) Weird thing is that two baking sheets and the second one burned–pretty badly with still 4 minutes left on the clock. A little too much parchment overhanging? Don’t know, but I was a little perturbed. Oh well, the ones that survived are good and now I can say I’ve made scones. They were super easy and tasty, but just slightly dry, so I probably overbaked them just a tad. Anyway, thanks.

  4. Louise says

    The addition of dark brown sugar gives a nice color to these Blondies. The pale color is something I find unappealing for most Blondies. That’s probably not a bad thing as they are one less sweet I need to try. These, on the other hand, with pecans and butterscotch, look like something which would go well with coffee. 🙂

  5. Bev says

    I had the best Butterscotch Blondie at a little place in Fredricksberg, TX last April when I was in Austin, visiting a favorite niece. It had some yummy brown sugary icing, too. It was so good.

  6. KAnn says

    They look fabulous, Anna! (I am wondering if Bev was at Rebecca Rather’s restaurant, too. She has a new book coming out this fall, btw.) I emailed you a recipe that made me think of you as it is a butterscotch recipe. I am enjoying these recipes a lot!

  7. Louise says

    Having blown off Coconut Cream Pie Day on May 8th, I hope you are busy preparing for National Chocolate Chip Cookie Day on May 15th. 😉

  8. says

    I’m going to make these tonight, but I’m cheating (I love butterscotch, but don’t like butterscotch chips) and will use a mix of white chocolate chips and dark chocolate ones. Why? Well, everything is better with chocolate!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: