Butterscotch Blondies

Butterscotch Blondies


76 people made this

About this recipe: If you like chewy chocolate brownies, but also love butterscotch, then try this recipe for butterscotch blondies. They're moreish and delicious and really easy to make. The butterscotch icing is to die for. Great for cake sales.


Serves: 25 

  • 50g butter, softened
  • 220g dark brown soft sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 100g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 60g chopped walnuts
  • Butterscotch icing
  • 2 tablespoons butter, softened
  • 4 tablespoons dark brown soft sugar
  • 2 tablespoons milk
  • 120g icing sugar

Prep:20min  ›  Cook:32min  ›  Ready in:52min 

  1. Preheat oven to 180 C / Gas 4. Grease a 20cm square baking tin.
  2. In a medium bowl, cream together 50g butter and 220g dark brown soft sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared tin.
  3. Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the tin. Cool completely before icing.
  4. To make the icing, combine 2 tablespoons butter, 4 tablespoons dark brown soft sugar and milk in a small saucepan over medium-high heat. Bring to the boil and simmer for 2 minutes. Remove from heat, cool and beat in the icing sugar. Adjust the milk or icing sugar if necessary to achieve a good spreading consistency. Spread over cooled blondies and let set before cutting into squares.

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Reviews (5)


Delicious once I'd adjusted the quantities: 125g melted butter 200g sugar 175g flour 2 eggs Beat eggs and sugar together then add vanilla extract and melted butter. Sieve in flour and baking powder. Bake for 20 minutes then ice as recipe above. It makes 16 squares or 12 rectangles. - 13 Nov 2012


this has to be the most disastrous thing i have ever made......turned out flat, tasteless & inedible. Didnt appear to be enough butter to combine with the other ingredients......are the quantities correct???? - 24 May 2011


Made this today using the recipe with Rebecca's adjustments. Nice, but tastes more like coffee & walnut than butterscotch. Will try again using Light Brown Soft sugar and perhaps self raising flour as it stayed quite flat. Baked at 160 for 20mins in a fan-assisted oven. That said, my daughter loved it with a big glass of milk as an after school treat. - 09 Dec 2013

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