Five Days of Cookies — Day 4, Butterscotch and White Chocolate Blondies

Blondie with ice cream

If you’ve never tried a butterscotch blondie, you’re in for a treat – these decadent beauties are melt-in-your-mouth awesome. They are easy to make, and I love the addition of the white chocolate morsels as they make these brownies even richer and more delicious. Dagwood would definitely approve of these blondies!

Hello, Blondie

I made these in my Pampered Chef brownie pan. I love how each individual brownie just pops out the pan and that they are all uniform in size (something important if you have kids, trust me, especially when there are only two blondies left!) If you don’t have one of these awesome pans, I totally recommend that you get one, as it is great for desserts, but also breakfast casseroles, mini-meatloaves, sliders, etc. Until you do get one, use a 13×9 inch baking pan instead.


Kel's Blondie ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 sticks unsalted butter
  • 1 ¾ cups light brown sugar, packed
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 1 package (11 oz.) butterscotch flavored morsels (I used Nestlé®)
  • 1 cup white chocolate morsels
  • 1 cup pecans, chopped into bite-sized pieces
  • Vegetable oil to grease pan


Preheat oven to 350 degrees F. Combine flour, baking powder and salt in a medium bowl.

Mix flour, baking soda, salt

In the bowl of an electric mixer, add the butter, sugar and vanilla and beat until. Add the eggs and blend well.

Place butter, sugar, vanilla in mixer

Add the flour mixture a little bit at a time, until thoroughly mixed.

Add flour in small batches

Fold in 1 cup each of butterscotch and white chocolate morsels.

Add morsels to dough

Add the pecans and stir until well-mixed.

Add pecans to dough

Grease your pan well with the oil. I use an oil spritzer to coat each well of my Pampered Chef brownie pan.

Fill each of the wells close to the top with the blondie mixture, and then top each with a handful of butterscotch morsels. You will have leftover dough for 6 or so more blondies.

Fill brownie pan with dough and top with morsels

Bake for 20 minutes (30-35 minutes if you are using a 13×9-inch pan). A toothpick stuck in the center should come out clean. Remove the pan from oven and let cool for a few minutes.


You can either serve these nice and ooey-gooey warm, right out of the brownie pan, or transfer each individual brownie to a wire rack and let cool completely.

Cool blondies on wire rack

Serve this with some creamy vanilla ice cream and prepare to go to brownie nirvana!

Blondie how I love you so

Bon appétit!

Eat, drink and be merry!

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1 Response to Five Days of Cookies — Day 4, Butterscotch and White Chocolate Blondies

  1. Pingback: Five Days of Cookies — Day 5, Bold and Beautiful Bourbon Balls | Kel's Cafe of All Things Food

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