Small Batch Nutty Butterscotch Blondies
This post may contain affiliate links. See the Disclosure Policy.
Buttery, chewy, and rich with brown sugar, these small batch nutty butterscotch blondies are packed with salty chopped nuts and butterscotch chips. This is a quick, one-bowl blondie recipe that’s ready in under 40 minutes – with just enough to satisfy your dessert-bar craving without a full pan calling your name!
More Than Just Your Typical Blondies
I’ll be honest – I used to side-eye blondies. The ones I knew were just sweet-on-sweet sugar bars pretending to be dessert. But after a lot of testing (and a few “what was I thinking?” batches), I’m becoming a fan.
The turning point? Salty, crunchy nuts (which also led me to develop my peanut butter chocolate blondies for two recipe). Suddenly these small batch blondies had contrast, texture, something to chew on – literally and figuratively. Toss in butterscotch chips and now we’re talking real blondie flavor, not just brown sugar overload.
Ironically, one of my baking flops led to my popular small batch frosted brownie blondies – chewy, fudgy, fabulous… but still not a classic blondie. But that recipe detour helped me figure out what I actually wanted: a bar that leans more cookie, not brownie.
Because let’s be real – blondies aren’t brownies with a bleach job. They’re more like soft chocolate chip cookies in bar form.
And while I’ll probably always be a brownie girl at heart (if you are too, check out my whipped topping small batch brownies), this small batch of butterscotch blondies is officially in the dessert-for-two rotation. Skeptic no more. 😎
A Few Tips to Get You Started
Toast the nuts – I’ve made versions with and without toasting. And while both are delicious, toasting the nuts deepens the flavor.
Don’t overbake – Blondies want to be soft and chewy. Too long in the oven, and they will turn out like stale cookies. The edges should be set, while the center is still soft.
Cool before slicing – It will be hard, but it’s worth it! If you slice too soon, the blondies will almost certainly fall apart. Still delicious, but slightly messy. 🙂
Try a metal pan – Metal pans conduct heat better and will bake more evenly. Glass pans may bake the edges too crispy and leave the center soggy.
Line that pan! – It will make your life easy and lifting the blondies out of the pan a breeze.
These blondies are a perfect pantry dessert – no mixer, no fuss, just the classic chewy texture you expect from a bakery bar. I’d love to hear what chip or nut combo you use – let me know in the comments below (and a star rating would be appreciated too!).
Small Batch Nutty Butterscotch Blondies
Equipment
- 6-Inch Square Cake Pan (or) 9 x 5-Inch Loaf Pan
Ingredients
- ½ cup brown sugar, light or dark
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- ¼ cup salted mixed nuts, roughly chopped
- 2 tablespoons butterscotch chips
- 1 tablespoon semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a 6-inch cake pan (or loaf pan) with a piece of parchment paper long enough to hang over the sides of the pan.
- In a medium mixing bowl, whisk together the brown sugar and melted butter. Add the egg and vanilla and whisk until the egg is well combined.1/2 cup brown sugar, light or dark, 1/4 cup unsalted butter, melted, 1 teaspoon vanilla extract, 1 large egg, room temperature
- Sift (or sprinkle) the flour, baking powder, cinnamon, and salt over the wet ingredients. Stir with a spatula until all of the ingredients are combined. Do not overmix or the blondies may be dense. Gently mix in the chopped nuts, butterscotch chips, and chocolate. Expect a thicker dough. Tip – Rough chop the butterscotch and chocolate chips to make sure every bite has a chip!½ cup all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon ground cinnamon, 1/4 teaspoon salt, 2 tablespoons butterscotch chips, 1 tablespoon semi-sweet chocolate chips, 1/4 cup salted mixed nuts, roughly chopped
- Press the blondie dough evenly into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out mostly clean. The edges should be crisp and the center chewy. Cool in the pan set on a wire cooling rack. When ready to serve, use the parchment paper overhang to gently lift the blondies out of the pan.
- Cut into any size. If using a 6-inch cake pan, you can get 9 small blondies.
Notes
- Serving Size – This is a small batch recipe that can be doubled and baked in an 8×8-inch pan. Increase the bake time by at least 5 minutes.
- Mix-Ins – Use any combination you like! Just be cautious not to add too much, or you’ll lose the chewy texture.
- Nuts – I like to use a salted mixed nut blend, but use any nut you like to eat. For extra flavor, try toasting the nuts first to bring out all the nutty flavor.
- Don’t Overbake – Or the blondies won’t be chewy!
- Storage – Keep the brownies covered and store at room temperature for up to 5 days.
- Freezing – Place cut blondies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →