Butterscotch Ripple Blondies

If you love butterscotch and you love blondies, you know you’ll definitely love Butterscotch Ripple Blondies. Rich, buttery blondie bars filled with pockets of real, home made butterscotch. This is the bar cookie of your dreams!

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I’m still on my Butterscotch binge! After making several batches of my super-delicious Butterscotch Sauce, I set out to see what else I could make with butterscotch. The first thing that came to mind was to create a blondie recipe.

All about Butterscotch Blondies:

Blondies are brownies made without chocolate. Since they’re made with butter and brown sugar, blondies already have a great butterscotch flavor.

You’ll find lots of blondie recipes that include butterscotch chips, but I wanted to gild the lily and create a ripple of gooey butterscotch sauce running through the cookies.

The steps to creating a great Butterscotch Ripple Blondie:

  • For my first attempt I simply used my Butterscotch Sauce according the recipe (find it at the end of the post) and drizzled it between layers of blondie batter. While those Butterscotch Ripple Blondies tasted amazing, the sauce kind-of baked into the bars and didn’t leave a distinct layer, or ripple, of butterscotch sauce.
  • So I made another batch of butterscotch. This time I eliminated the butterscotch schnapps so there was less liquid in the mix. Otherwise, I made the recipe exactly as it is written. After cooling and chilling, this new butterscotch was thick enough to scoop into little balls, kind of like butterscotch truffles (mmmm…butterscotch truffles! Note to self for a future post).
  • I dotted the entire pan of batter with the balls of butterscotch. I also baked at a slightly higher temperature so that the outside of the brownies would set faster and contain any melted butterscotch.
  • That did the trick. Now the blondie recipe has distinct pools of butterscotch scattered through out the cookies.

Click through the process photos to see how I got the “ripple” in the Blondies:

butterscotch ripple blondie batter in a pan
Layering the sauce with the batter didn’t work. Back to the drawing board.

scooping butterscotch with a melon baller
Use slightly less liquid and chilling made the butterscotch firm enough to scoop into balls. Now the butterscotch forms a distinct “ripple” in the blondies.

a pan of blondie batter
Dot the butterscotch over the batter and it will bake into pools of butterscotch.

butterscotch ripple blondies

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Watch the recipe video to see How To Make Butterscotch Ripple Blondies.

You might also like Malted Milk Blondies.

You might like these fabulous brownie recipes: Classic Fudgy Brownies, Sourdough Brownies, Habanero Brownies, Chocolate Cherry Brownies, Malted Milk Brownies, Roasted Beet Brownies, and White Chocolate Raspberry Brownies.

Here are some more delicious butterscotch recipes: Butterscotch Sauce, Butterscotch Pudding, Butterscotch Ice Cream and Butterscotch Cheesecake.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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4.67 from 6 reviews

Butterscotch Ripple Blondies

Butterscotch blondies filled with pools of real butterscotch sauce.
Prep Time20 minutes
Bake Time40 minutes
Total Time1 hour
16 blondies
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  • 1 cup extra thick Butterscotch Sauce (see note)
  • 6 oz unsalted butter (melted)
  • 6 oz granulated sugar (¾ cup)
  • 8 oz brown sugar (1 cup)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 7 ½ oz all purpose flour (1 ½ cups, see note)
  • ½ teaspoon table salt


  • Preheat the oven to 375 °F. Butter a 9" square baking pan and line with parchment paper. You can just butter the pan but the parchment makes it much easier to remove the blondies from the pan.
  • In a large bowl, combine 6 oz unsalted butter (melted) with 6 oz granulated sugar and 8 oz brown sugar. Add 3 large eggs and 1 tablespoon vanilla extract. Add 7 ½ oz all purpose flour and ½ teaspoon table salt. Spread the batter into the pan.
  • Use a small melon baller or spoon to scoop balls of butterscotch. Dot the top of the batter with the butterscotch balls, setting them about 1" apart. Bake until the center springs back when lightly pressed, about 40 minutes.
  • Cool to room temperature before removing from the pan and cutting into 16 squares.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Note: Make the Butterscotch sauce according to the recipe with the following change; eliminate the 1/4 cup of schnapps so the total liquid is only the 1/2 cup of cream. Chill the butterscotch in the refrigerator until firm.


Serving: 1blondie | Calories: 348kcal | Carbohydrates: 49g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 109mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 310IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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  1. Hi! These look amazing! Do you know if they freeze well? I’m considering making them for an event ahead of time and freezing first. Thanks!

  2. This sounds like a delicious dessert! I wouldn’t mind having a slice with a cup of coffee.