Grandma’s Chewy Butterscotch Blondies – Better Than Takeout
Grandma’s Chewy Butterscotch Blondies are the ultimate comfort food, with a chewy texture and rich butterscotch flavor that’s better than takeout. After making these many times, I’ve discovered the secret to keeping them perfectly chewy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Cheddar Bacon Ranch Tortellini Salad and Garlic Parmesan Tortellini Salad.
Why This Grandma's Chewy Butterscotch Blondies – Better Than Takeout Is Pure Comfort
- Perfectly chewy texture
- Rich butterscotch flavor
- Easy to make from scratch
- Better than takeout
What You'll Need for Grandma's Chewy Butterscotch Blondies – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Butterscotch chips
- Brown sugar
- All-purpose flour
- Eggs
- Vanilla extract
- Salt
- Baking powder
- Optional: Chopped nuts
- Optional: Dried cranberries
📝 Ingredient Notes
- Butterscotch chips: Use high-quality chips for the best flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and saves time → See on Amazon
- Silicone Baking Mat — Prevents sticking and easy cleanup → See on Amazon
How to Make Grandma's Chewy Butterscotch Blondies – Better Than Takeout
- Step 1: Preheat oven to 350°F (180°C). Grease a 9×13-inch baking pan.
- Step 2: In a large bowl, cream together brown sugar and eggs until light and fluffy. Mix in vanilla extract.
- Step 3: Sift together flour, baking powder, and salt. Gradually add to egg mixture, mixing just until combined.
- Step 4: Fold in butterscotch chips and any optional toppings. Spread batter evenly in prepared pan.
- Step 5: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Cook's Tips for Perfect Grandma's Chewy Butterscotch Blondies – Better Than Takeout
- : For extra chewy blondies, slightly underbake them.
- Common mistake and fix: Avoid overmixing the batter to prevent tough blondies. Mix just until combined.
- : Add a pinch of espresso powder to enhance the butterscotch flavor.
Storing & Reheating Grandma's Chewy Butterscotch Blondies – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Batter can be made ahead and refrigerated overnight.
Freezing Grandma's Chewy Butterscotch Blondies – Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For extra chewy blondies, slightly underbake them.
- Best substitution: Substitute butterscotch chips with milk chocolate chips for a different flavor.
- Make-ahead: Batter can be made ahead and refrigerated overnight.
- Scaling: This recipe can be halved or doubled to suit your needs.
- Troubleshooting: If blondies are too dry, add a tablespoon of milk to the batter.
Want to level up this recipe?
Silpat Baking Mat — Ensures even baking and easy cleanup → Check price on Amazon
Grandma's Chewy Butterscotch Blondies – Better Than Takeout
Ingredients
Main Ingredients
- Butterscotch chips
- Brown sugar
- All-purpose flour
- Eggs
- Vanilla extract
Seasonings
- Salt
- Baking powder
Optional Toppings
- Chopped nuts
- Dried cranberries
Instructions
- Step 1: Preheat oven to 350°F (180°C). Grease a 9×13-inch baking pan.
- Step 2: In a large bowl, cream together brown sugar and eggs until light and fluffy. Mix in vanilla extract.
- Step 3: Sift together flour, baking powder, and salt. Gradually add to egg mixture, mixing just until combined.
- Step 4: Fold in butterscotch chips and any optional toppings. Spread batter evenly in prepared pan.
- Step 5: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Notes
- Chef tip: For extra chewy blondies, slightly underbake them.
- Best substitution: Substitute butterscotch chips with milk chocolate chips for a different flavor.
- Make-ahead: Batter can be made ahead and refrigerated overnight.
- Scaling: This recipe can be halved or doubled to suit your needs.
- Troubleshooting: If blondies are too dry, add a tablespoon of milk to the batter.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds.
- Make ahead: Batter can be made ahead and refrigerated overnight.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 8g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 120mg
- Cholesterol: 45mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grandma's Chewy Butterscotch Blondies – Better Than Takeout FAQs
Yes, the batter can be made ahead and refrigerated overnight.
Overbaking or not adding enough butter can cause dry blondies. Try adding a tablespoon of milk to the batter.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before serving.
Add a pinch of espresso powder to the batter.
Store in an airtight container at room temperature for up to 5 days.
A Warm Final Note
I can’t wait for you to try Grandma's Chewy Butterscotch Blondies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
