Small Batch Nutty Butterscotch Blondies

Small batch blondies cut into squares with chewy nut filled centers.

5 from 4 reviews

Small Batch Nutty Butterscotch Blondies

Buttery, chewy blondies loaded with butterscotch chips and chopped nuts, baked in one bowl and ready in under 40 minutes. Rich with brown sugar flavor and just enough crunch — the just enough dessert bar for when you want something a little unexpected.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 183kcal

Author: Erin Cernich

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 8x8-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.

Recipe Changes - When I first published this recipe, I used a single egg yolk - which still made delicious blondies. However, after further testing, the recipe has been updated and improved to use a whole egg!

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