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!
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:

Layering the sauce with the batter didn’t work. Back to the drawing board.

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.

Dot the butterscotch over the batter and it will bake into pools of butterscotch.
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.
Butterscotch Ripple Blondies
Ingredients
- 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)
- ½ teaspoon table salt
Instructions
- 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.
Equipment
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Eleonora
Tuesday 6th of June 2017
OMG, how decadent! I must try this recipe!!!
Eileen Gray
Tuesday 6th of June 2017
Yes, sometimes we all need a little decadence, right?
Nicole
Monday 29th of May 2017
This looks great - I love anything with butterscotch! and the recipe looks so simple, I could get the kids to help.
Dawn @ Words Of Deliciousness
Thursday 18th of May 2017
I love the flavor of butterscotch. These blondies sound amazing!
Eileen Gray
Thursday 18th of May 2017
Thanks, Dawn. They are verrrrry tasty!
April
Sunday 14th of May 2017
Mmmm! You have such great recipes. These sound fantastic! So decadent!
Iryna Bychkiv
Saturday 13th of May 2017
This sounds like a delicious dessert! I wouldn't mind having a slice with a cup of coffee.