Butterscotch Blondies Recipe (2024)

This came together really easily -- I'll never be afraid of making brown butter again! I made a 1.5 sized recipe, to fit my 9x12 pan, but aside from adjusting the cooking time, no other changes.I do suggest a change to the process. Make the brown butter first, then prep the pan, get the other ingredients in order, and pre-heat the oven. By the time the oven is hot, the butter will be cool enough to proceed.

I have made these twice now: once as written and once with the changes recommended in another comment. I prefer the version with the changes as they are lighter and less sweet, but still delicious. Thanks for the recommendation !Change: 3/4 cup butter and 1 1/4 cup sugar.

I'm a gluten free baker and find that blondies turn out much better if you add some ground almonds/ almond flour to the gf flour mix. It given the blondies a beautiful texture!With this recipe I would use 1 1/4 cups gf flour & 1/2 cup almond flour.

I’ve tried this recipe once and I loved it! Another person suggested to brown the butter first, then heat the oven, prep the pan, and get the ingredients ready. I would also suggest this order, because otherwise you end up waiting a really long time for the butter to cool with nothing to do.

These brownies are possibly the best thing I've ever made and I've worked as a pastry chef/caterer for a long time. Yossy Arefi is one amazing baker; her book is full of imagination. I like the milk chocolate/espresso powder mix-ins which are so good, I've never varied the recipe. The salt is important. A coffee bean on top is nice as well as a sprinkle of conf sugar. I love to watch people's eyes go round when they pick up a seemingly unassuming brownie and the brown butter hits them. Try!

These were EXCELLENT! I made them with a bit more flour (a scant 2 cups instead of the 1 3/4 cups called for) and since I only had light brown sugar, a scant 1 1/2 cups of that plus a bit of molasses. Made them in a 10-inch round cake pan, which has approximately the same surface area as a 9x9 square, so they're about the intended thickness. My only mix-in was a dash or two of cardamom bitters. The brown butter flavor comes through beautifully and I plan to make them again!

3/4 cup butter1 1/4 cup sugar8X8 pan for 23 min

Followed the good advice of some other bakers: 6 oz. butter and 275g brown sugar (slightly smaller quantities than the original), plus re-ordering method to brown the butter before starting the rest of the prep. Wonderful results. Strong butterscotch taste, good texture, hold their shape when removed from the pan. Many, many variations possible with add-ins and flavorings.

I used an 8x8 pan and baked for 28 minutes. Used toasted chopped pecans as a mix in.

These are so madly delicious - I love watching people's eyes go round when they start chewing! I add in milk choc chunks and espresso. Two things: make the brown butter in a not-dark pan so you can see its browning progression - I find when it's ready, it's still foamy on top so sometimes tricky to gauge. Pour it into a clear big heatproof bowl so you can look and see if color is right; I've been known to put it back in the pan for another min. Top w/espresso bean and conf sugar. They freeze.

I sometimes add powdered chili pepper to blondies, usually ancho with a little cayenne. The slight spiciness against the buttery caramel and flaked sea salt is a delicious twist.

I made these as written, using 50 grams of toasted walnuts and 75 grams of coarsely chopped (i.e. about chip size) white chocolate. I skipped the flaky salt, since I'm generally not a fan of savory sweets. It wasn't missed.They did seem greasy immediately after cooling, but after I removed them from the parchment, cut them, and stacked them in a container, they reabsorbed some of the fat overnight (a bit like ghee when it solidifies).All in all, they were delicious. Would make again.

I doubled the recipe and put in a 9 x 13 - I have a large family :). I did not use any add-ins but made a quick caramel sauce, sauteed apples in a little butter and then candied a few pecans. I put the apples on the blondie then whipping cream, caramel sauce and the pecans. It was a wonderful autumn dessert!

I used an 8x8 baking dish and cooked for 27 minutes—came out perfectly. 26 minutes would have worked too. I also followed the advice of others and used 3/4 cup butter and 1 1/4 cup brown sugar. I used salted butter (all I had), which helped further cut the sweetness. Results are incredible. I'm not typically a sweets person and rarely bake, but these are easy and addictive. Only caveat is that I wish I'd added a textural component, either dark chocolate, coconut, or chopped nuts.

Instead of a saucepan, I used a somewhat larger pot. After browning the butter I put a few inches of cold water in my sink then sat the pot in it for a minute or so. I added everything else to that pot as the recipe called for. The butter cooled very quickly and only 1 pot to clean!

I've checked now a couple of times - 330 grams is a lot more than 1 1/2 cups of brown sugar - can anyone confirm

WAY too much butter. I baked it for 32 minutes (5 minutes over the longest time recommended in the recipe) and then I let it cool for an 1.5 hours before slicing the blondies. The bottom of the blondies were slick with butter. If I make this recipe again, I am going to reduce the amount of butter by a quarter of the original recommendation.

One cup of milk chocolate chips is good.

Definitely less butter and sugar—or—more flour! When I read the recipe I thought that the butter-sugar-flour ratio was a bit off (experience from having been a professional baker way back in the last century…) but made the recipe as written. Always a fan of browned butter!

I’m a person who doesn’t like things overly sweet and I have to disagree with the people who said to cut the butter and sugar. I followed that advice and it was a mistake. They came out dry, flavorless and needed more sugar, so I threw them out and remade them. Even with having to substitute about 1/3 of the dark brown sugar with light brown because I ran out, they were far better the second time around.

Delicious. Added white chocolate chips and dark chocolate covered toffee. The entire house smells heavenly as they bake. Super easy, will be making again!

These were very greasy and gooey with liquid butter oozing out even though I cooked for 32 min. Also too sweet. Perhaps I did not brown the butter long enough because I was worried about burning it.

Excellent recipe - made as is, without add-ins, it’s an intense, pure distillation of butterscotch. Despite the amount of sugar, it wasn’t overpoweringly sweet.The flavor and texture are great, but it would make it a bit more interesting to add in chocolate chunks or chopped dates.

These were good but I think the flour amount is a bit low for the butter amount. Gingerbread blondies from NYT have the same amount of brown butter but more flour and are less oily, with a fudgier texture.I liked them—added the suggested combo of bittersweet chocolate, walnuts and dates—and they were very good but not enough to replace my fave blondie recipe from ATK!

These are fantastic! I added roasted chopped pecans, white chocolate chips, and dried apricots cut into small bits. Added 1 tablespoonful of Grandma's molasses, and used white whole wheat flour. I underbaked them a bit, but they are still great.We have a special brownie pan that makes every brownie come out with edges (the best part). I didn't use it, but I will next time.Like a few commenters, next time I will use 3/4 cup of butter and less brown sugar. They seem just a bit greasy.

Add a ½ tsp of ground mace. Revelatory!

Mine took about 35 mins to cook. I don’t know what I did wrong. I looked over the recipe, pan size, oven temp., etc. multiple times and can’t find anything I missed. Other than that, it smells heavenly. Cooling now. 😋

These are really good. They were a little greasy still warm from the oven, better when they had cooled completely. Used 8x8 pan and baked them for ~31 minutes but wish i had baked them a couple minutes longer---they're pretty gooey (but still awesome). Was short on butter, so subbed 4T of coconut oil, which gave the bars a subtle coconut flavor. Added 1 cup chocolate chips & think the bars need this to cut through the richness of the butterscotch flavor.

Delicious! I agree the others in that they’re actually TOO buttery. I never thought I’d say that but I’d follow the mods in the comments. Also, I always use salted butter bc I like my sweets salty. If you do, do not add the tsp of salt bc they’re actually too salty when topped with the flakey (which is a must)

For high altitude I made the following adjustments to this recipeBake at 375 for 30 minutesAnd they were PERFECT!