Oh, get ready for a treat because we’re diving headfirst into my absolute favorite, Grandma’s Chewy Butterscotch Blondies! Seriously, these aren’t just any blondies; they’re the kind that make your kitchen smell like pure heaven and have that perfect soft, chewy center with just the right amount of gooey butterscotch goodness. My grandma used to whip these up for every single family get-together, and let me tell you, a batch never lasted long. This recipe is so simple, it feels like a secret, but the results? Pure magic. They’re my go-to when I need a little pick-me-up or want to share some serious comfort food.
Why You’ll Love These Grandma’s Chewy Butterscotch Blondies
Honestly, if you’re looking for a dessert that’s a total crowd-pleaser and ridiculously easy to make, you’ve found it! Grandma’s Chewy Butterscotch Blondies are the real deal. They hit all the right notes:
- Incredibly Chewy Texture: Forget dry, crumbly bars. These are melt-in-your-mouth chewy, thanks to a few simple tricks in the recipe.
- Rich Butterscotch Flavor: That deep, caramel-y butterscotch flavor is just divine. It’s warm, comforting, and utterly addictive.
- Simple and Quick to Make: You can whip up the batter in about 15 minutes, and the rest is hands-off baking time. Perfect for when you need a sweet fix fast!
Gathering Your Ingredients for Grandma’s Chewy Butterscotch Blondies
Alright, let’s get our ducks in a row for these amazing Grandma’s Chewy Butterscotch Blondies! The beauty of this recipe is that it uses pretty standard pantry staples, so you probably have most of it already. Just make sure you’re using good quality ingredients, because they really do make a difference. Here’s what you’ll need:
Essential Baking Staples
First up, we’ve got our dry foundations. You’ll need 1 ½ cups of all-purpose flour – just your regular kind is perfect here. Make sure it’s measured correctly, spooned and leveled, not scooped straight from the bag. We also need 1 teaspoon of baking powder to give them a little lift and ½ teaspoon of salt to balance out all that sweetness. And for the magic that makes them blondies, we need 1 cup of unsalted butter. Make sure it’s melted and just slightly cooled before you start mixing. Using unsalted lets you control the saltiness better!
The Stars of the Show: Butterscotch Chips
You absolutely cannot have butterscotch blondies without butterscotch chips! You’ll want 1 cup of these little gems. I’ve found that using a good brand really makes the flavor pop. They melt just enough to get gooey and delicious without completely disappearing into the batter. Trust me, don’t skimp on these – they’re what give these blondies their signature taste!
Flavor Enhancers
To make everything rich and bind it all together, we’re using 2 large eggs. Make sure they’re at room temperature if you can remember – they incorporate better! And for that unmistakable warm aroma and flavor? 1 teaspoon of vanilla extract is key. Use the real stuff, not imitation, if you can!
Sweetness and Moisture
This is where the chewiness really starts! You’ll need 2 cups of packed light brown sugar. The “packed” part is super important here; it means you really press the sugar down into your measuring cup. This makes sure you get enough in there for that lovely moisture and chewy texture that makes these blondies so irresistible. Brown sugar also adds that wonderful caramel-like depth that just can’t be beat.
Step-by-Step Guide to Making Grandma’s Chewy Butterscotch Blondies
Alright, ready to make some magic happen? Making Grandma’s Chewy Butterscotch Blondies is honestly so straightforward, it’s almost unbelievable how good they turn out. Just follow these simple steps and you’ll be enjoying warm, gooey blondies in no time!
Preparation Steps
First things first, let’s get your oven ready. You want to preheat it to 350°F (175°C). While that’s heating up, grab your trusty 9×13 inch baking pan. Give it a good grease and then a light dusting of flour. This step is super important to make sure your blondies don’t stick and come out nice and clean when they’re done. I usually just use a bit of butter or cooking spray for greasing, then sprinkle in the flour and tap it all around. Make sure you get into the corners!
Combining Wet Ingredients
Now, grab a big mixing bowl. Pour in your 1 cup of melted butter. Then, dump in your 2 cups of packed light brown sugar. Give that a really good mix until it’s all combined and looks nice and smooth. Don’t rush this part! Once that’s looking good, it’s time to add your 2 large eggs, one at a time. Beat each one in really well before adding the next. Finally, stir in your 1 teaspoon of vanilla extract. This is the base of our blondies, so make sure it’s all nicely blended!
Combining Dry Ingredients
In a separate, medium-sized bowl, we’re going to whisk together our dry ingredients. You’ll need your 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Whisk them all together really well. This makes sure the baking powder and salt are evenly distributed throughout the flour, which helps your blondies bake up perfectly and taste just right in every bite.
Bringing It All Together
Okay, here comes the part where everything comes together. Slowly add the dry ingredients from that separate bowl into your big bowl of wet ingredients. Mix everything together until it’s *just* combined. And I mean it – *just* combined! You don’t want to overmix this batter. Overmixing can make your blondies tough instead of chewy, and we definitely don’t want that. A few streaks of flour are totally okay at this stage.
Adding the Butterscotch Chips
Now for the best part: the butterscotch chips! Gently fold in your 1 cup of butterscotch chips. Just use your spatula to carefully mix them into the batter until they’re evenly distributed. If you’re feeling adventurous, this is also a fantastic time to toss in about ½ cup of chopped walnuts or pecans if you like a little crunch with your chewiness. Just fold them in along with the chips!
Baking and Cooling
Spoon the batter into your prepared pan and spread it out evenly. It might feel a little thick, and that’s okay! Pop it into your preheated oven. You’ll bake these for about 25 to 30 minutes. The best way to tell if they’re ready is to stick a toothpick into the center. You’re looking for it to come out with just a few moist crumbs attached – not wet batter, but not completely dry either! This is key for that perfect chewy texture. Once they’re done, let them cool COMPLETELY in the pan on a wire rack. Seriously, resist the urge to cut them too soon; cooling is crucial for setting that chewy texture.
Tips for Perfect Grandma’s Chewy Butterscotch Blondies
You’ve made the batter, and they’re baking away – almost there! To make sure your Grandma’s Chewy Butterscotch Blondies turn out absolutely perfect every single time, here are a few little secrets I’ve picked up over the years:
- Achieving Peak Chewiness: Seriously, don’t overbake these! That toothpick test is your best friend here. You want it to come out with moist crumbs clinging to it. If it’s perfectly clean, they might be a little too done and lean towards cakey. A few extra minutes can make all the difference between chewy and dry.
- Ingredient Quality Matters: I know I mentioned it before, but it’s worth repeating! Using good quality butterscotch chips really does make a difference in the flavor. They melt just right and give you that deep, rich butterscotch taste we all love.
- Uniform Cutting: For those super clean, perfectly square blondies, let them cool *completely* in the pan. Then, use a long, sharp knife. A quick wipe of the knife on a damp paper towel between cuts can also help get those super clean edges.
Frequently Asked Questions about Grandma’s Chewy Butterscotch Blondies
Got questions about these delightful Grandma’s Chewy Butterscotch Blondies? I’ve got answers! Here are some things people often ask:
Can I use different chips in these blondies?
You sure can! While butterscotch chips are the star here, chocolate chips (milk, semi-sweet, or dark) are a fantastic substitute if that’s what you have on hand or prefer. You could even mix them! Some people also love adding chopped nuts like walnuts or pecans for extra texture. Just remember, the flavor profile will change a bit depending on what you choose.
How do I store Grandma’s Chewy Butterscotch Blondies?
The best way to keep these blondies tasting fresh and chewy is to store them properly. Once they’ve cooled completely, pop them into an airtight container. They’ll stay delicious at room temperature for up to 3 days. Honestly, they usually disappear way before then, but it’s good to know!
Why are my blondies cakey instead of chewy?
Oh, that’s a common one! The most likely culprit is overbaking. Blondies need to be a little underdone in the center when you take them out, as they’ll continue to cook from residual heat. Aim for those moist crumbs on the toothpick! Also, making sure you’re using packed brown sugar and not overmixing the batter are crucial for achieving that signature chewy texture. If you accidentally baked them a bit too long, try to embrace the cakey-ness; they’re still yummy!
Storing and Reheating Your Delicious Blondies
Leftovers? Ha! If you somehow manage to have any Grandma’s Chewy Butterscotch Blondies hanging around, storing them is super simple. Just make sure they’re completely cool first, then pop them into an airtight container. They’ll stay wonderfully chewy and delicious at room temperature for about 3 days. If you want to reheat a piece to get that fresh-from-the-oven gooeyness back, just pop it in the microwave for about 10-15 seconds. It’s the perfect way to enjoy them all over again!
Estimated Nutritional Information
Just a heads-up, these numbers are estimates and can vary a bit based on your ingredients. This is for one blondie, which is a pretty good-sized treat! You’re looking at roughly 200 calories, 25g of sugar, 10g of fat (with 6g saturated), and about 28g of carbohydrates per serving. They also contain around 80mg of sodium and 2g of protein.
Grandma’s Chewy Blondies: 1 Pure Magic Recipe
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These blondies are soft, chewy, and packed with rich butterscotch flavor. A simple recipe for a delightful treat.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the melted butter and brown sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the butterscotch chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For extra chewy blondies, do not overbake.
- You can add chopped nuts like walnuts or pecans along with the butterscotch chips.
- Store cooled blondies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 200
- Sugar: 25g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: chewy blondies, butterscotch blondies, easy blondie recipe, homemade blondies, dessert recipe