Chewy Chocolate Chip Blondies with Butterscotch Center Tips, FAQ & printable recipe

Tips for success

For the best texture, use a kitchen scale to measure your flour. Too much flour can make blondies dry, while too little can make them overly gooey.

If you like a more pronounced butterscotch flavor, toast the brown sugar briefly in a dry skillet before adding it to the butter. This deepens the caramel notes without adding extra steps.

Chocolate chips are convenient, but chopped chocolate bars melt into larger, more dramatic pools. For an extra layer of flavor, add a handful of chopped toasted nuts or a swirl of caramel sauce before baking.

The flaky salt is best applied immediately after baking so it adheres to the shiny surface. Store any leftovers in an airtight container.

Variations

• Nutty Blondies: Fold in 1/2 cup of chopped toasted walnuts or pecans along with the chocolate chips. The nuts add a pleasant crunch and earthy flavor that pairs well with the butterscotch notes.
• White Chocolate Raspberry: Swap the dark chocolate chips for white chocolate chips and gently fold in 1/2 cup of fresh raspberries. The tart berries cut through the sweetness beautifully.
• Salted Caramel Swirl: After spreading the batter in the pan, dollop 1/4 cup of caramel sauce on top and swirl with a knife. Add an extra pinch of flaky salt after baking for a salted caramel effect.
• Espresso Chocolate: Add 1 tablespoon of instant espresso powder to the flour and mix well. The coffee flavor enhances the chocolate, giving the blondies a mocha twist.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature or warm briefly before serving.

Freezer

Wrap individual blondies in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.

Reheat

To reheat, place a blondie on a microwave-safe plate and heat for 10-15 seconds, or warm in a 300°F oven for 5 minutes.

Store the blondies in an airtight container at room temperature for up to 4 days. Layer them with parchment paper to prevent sticking.

They will become slightly more tender over time. If you prefer a firmer texture, keep them in the refrigerator, but bring them to room temperature before serving.

The blondie batter can be made up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before spreading in the pan and baking.

You can also bake the blondies fully, cool them, and store them in an airtight container for up to 3 days. They are delicious served warm or at room temperature.

Serving ideas

Serve these blondies warm with a scoop of vanilla ice cream for a classic dessert. The contrast of cold, creamy ice cream with the chewy, warm blondie is irresistible. A drizzle of caramel sauce or a dusting of powdered sugar would also be lovely, though they are perfect on their own.

For a coffee break or afternoon snack, pair a blondie square with a cup of black coffee or espresso. The bitterness of the coffee balances the sweetness. They also make excellent lunchbox treats or party bites. Cut them into small squares for a crowd, or leave them larger for a generous dessert.

Frequently asked questions

Recipe card

Chewy Chocolate Chip Blondies with Butterscotch Center

Prep 10 minCook 20 minTotal 30 minServes 16

Ingredients

• 1/2 cup salted butter, softened
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 3/4 cup dark chocolate chips
• flaky sea salt, for sprinkling, to taste

Instructions

1. In a medium bowl, beat the softened salted butter with the dark brown sugar and granulated sugar until pale, smooth, and glossy. Add the egg and pure vanilla extract, and beat until fully incorporated and the mixture appears silky.
2. Gently fold the all-purpose flour into the butter mixture until just combined. Do not overmix. Then fold in the dark chocolate chips, reserving a few for the top if desired.
3. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Spread the batter evenly into the pan, smoothing the top with a spatula.
4. Bake in a preheated 350°F (175°C) oven for 20 minutes, until the edges are caramelized and shiny while the centers remain chewy. The top should be set and lightly golden.
5. Immediately after removing from the oven, shower the hot blondies with flaky sea salt. The salt will cling to the glossy surface and add a savory contrast.
6. Let the blondies cool in the pan for at least 10 minutes. Then use the parchment overhang to lift the whole slab onto a cutting board. Slice into squares while still warm for the best texture.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

190

Protein

2 g

Carbohydrates

26 g

Fat

9 g

Automatic estimate from the ingredient list, not laboratory-verified.