Soft and chewy Nutty Butterscotch Blondies are loaded with butterscotch chips, mixed nuts, and a few chocolate chips for good measure. This small batch recipe is easy, only requires one bowl, and are the perfect treat to satisfy your sweet tooth!
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Dessert
Cuisine: American
Keyword: Blondies, Butterscotch, Easy, Mixed Nuts, Small Batch
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 to fit the bottom and long enough to hang over the sides of the pan.
In a medium mixing bowl, stir together the brown sugar, granulated sugar, and butter. Add the egg yolk and vanilla extract and stir until combined.
Sift (or sprinkle) the flour, baking powder, cinnamon, and salt over the wet ingredients. Stir with a sturdy spoon until all of the ingredients are fully incorporated. Add the butterscotch chips, chocolate chips, and chopped nuts. Stir until just combined. Note - I like to 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, ⅛ teaspoon salt, 3 tablespoons butterscotch chips, 1 tablespoon bittersweet chocolate chips, ¼ cup mixed nuts, roughly chopped
Press the blondie batter into the prepared pan, making sure the batter is spread evenly to all corners.
Bake for 18 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. Cool in the pan set on a cooling rack. When ready to serve, use the parchment paper overhang to gently lift the blondies out of the pan.
Cut into any size and quantity blondies you like. If using a 6-inch cake pan, you can get 9 small blondies. Enjoy!