Ultimate Fudgy Butterscotch Blondies with Whipped Cream Cheese Frosting
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Prepare yourself for an absolute indulgence with these heavenly butterscotch blondies! Imagine a dense, incredibly fudgy bar dessert, bursting with the rich, caramel-like flavor of butterscotch chips, and generously crowned with a light, airy whipped butterscotch cream cheese frosting. If you’re a devoted fan of fudgy brownies, these chocolate-free blondies are destined to become your new obsession. Their texture is a dream – unbelievably soft, chewy, and gooey, offering a delightful contrast to the sweet, tangy frosting. Feel free to customize your batch by folding in your favorite mix-ins, such as extra butterscotch chips, crunchy toasted nuts, or even sweet and salty peanuts for an added layer of flavor and texture. And here’s a secret: if you opt out of the decadent frosting, these blondies still impress with a beautiful, crackled crust that’s utterly irresistible on its own.
Why You Will Absolutely LOVE This Butterscotch Blondie Recipe:
There are countless reasons to fall head over heels for these butterscotch blondies, making them a staple in your baking repertoire. This recipe is designed for both ease and maximum flavor, ensuring a show-stopping dessert every time.
- Intense Butterscotch Flavor: These blondies aren’t just *hinting* at butterscotch; they are *loaded* with it! We incorporate butterscotch chips directly into the blondie batter, ensuring every bite is packed with that distinctive, warm, and buttery caramel flavor. But we don’t stop there – the luscious cream cheese frosting is also infused with butterscotch, creating a harmonious and deeply satisfying dessert experience that butterscotch lovers will adore.
- Irresistibly Fudgy Texture: Say goodbye to dry, cakey blondies! This recipe is meticulously crafted to deliver a perfectly soft, dense, and gooey texture, much like your favorite fudgy brownie. The secret lies in a precise ratio of butter and brown sugar, combined with careful baking, which ensures these blondies stay wonderfully moist and tender for days. Each bite melts in your mouth, leaving you craving more of that delightful chewiness.
- Surprisingly Easy to Make: Despite their impressive appearance and rich flavor, these butterscotch blondies are incredibly straightforward to prepare. The blondie batter itself requires just one bowl and a simple hand whisk, making cleanup a breeze. While the optional whipped butterscotch cream cheese frosting does benefit from an electric mixer to achieve its signature airy texture, it’s an entirely achievable step for any home baker, even if you’re short on time, as the unfrosted blondies are equally delicious.
- Dreamy Butterscotch Cream Cheese Frosting: This isn’t just any frosting; it’s a truly remarkable creation. Whipped to fluffy perfection, this cream cheese frosting is infused with melted butterscotch, giving it an unparalleled flavor that’s both tangy and sweet, with a comforting butterscotch warmth. Its light and airy consistency perfectly complements the dense blondies, adding a luxurious finish. You’ll want to slather this incredible frosting on everything from cupcakes to cookies!
Understanding the Magic of Butterscotch
The star of this dessert is, of course, butterscotch. For these blondies, I rely on readily available **butterscotch chips** from the grocery store. These chips are not only incredibly convenient but also ensure a consistent and intense butterscotch flavor throughout the blondies. You can pack your batter full of them, guaranteeing a delicious butterscotch burst in every single bite. Their ability to melt smoothly also makes them ideal for infusing the frosting.
To create the ethereal butterscotch cream cheese frosting, hot cream is gently poured over butterscotch chips, allowing them to melt into a smooth, aromatic butterscotch ganache. This melted butterscotch mixture then gets incorporated into the frosting, which not only gives the frosting its delightful flavor but also helps to achieve that light, fluffy, and stable texture we’re aiming for. It’s a simple yet effective technique that elevates the frosting from good to absolutely divine.
While store-bought chips are excellent for convenience, you absolutely *could* make your own butterscotch sauce from scratch if you’re feeling adventurous. Homemade butterscotch sauce offers an incredibly rich, deep, and nuanced flavor that is truly to die for, free from any artificial additives. If you’re interested in elevating your butterscotch game, I highly recommend checking out my butterscotch cake recipe, which includes detailed instructions on crafting your own exquisite butterscotch sauce. Furthermore, if cream cheese isn’t your preferred frosting base, that same cake recipe also features a fantastic butterscotch buttercream that would make an equally delicious topping for these blondies.
Mastering the Art of Fudgy Blondies
Achieving that coveted fudgy texture in blondies is a delightful science, and the secret lies predominantly in two key ingredients: a generous amount of **butter** and a high proportion of **brown sugar**. Unlike cakes or even some chewy blondies, fudgy blondies thrive on moisture and richness. The melted butter provides ample fat, which contributes to the dense, moist crumb, while brown sugar, with its molasses content, adds incredible moisture, a caramel-like depth of flavor, and that essential chewiness that defines a truly fudgy blondie.
For optimal results and to ensure the perfect ratio of wet to dry ingredients, I cannot stress enough the importance of **measuring your flour with a kitchen scale**. While measuring cups are convenient, they can lead to inconsistencies, as flour can pack differently depending on how it’s scooped. Too much flour will absorb excess moisture, resulting in a drier, more cake-like blondie rather than the fudgy texture we’re after. A scale guarantees accuracy, keeping your blondies perfectly fudgy for days.
Beyond ingredients, **baking time is absolutely critical** for the ideal consistency. Resist the urge to overbake! Fudgy blondies are ready when their edges appear set and slightly puffed, but the very center still looks a bit soft and “wiggly” when you gently shake the pan. This slight under-baking is intentional, as the blondies will continue to cook and set as they cool in the hot pan, a process known as carry-over cooking. Trust the process – if you wait for a clean toothpick, you’ll end up with a drier, cakier blondie. These particular blondies are designed to be thicker than many recipes, which actually helps to prevent accidental overbaking and preserves their rich, moist interior.
If your preference leans towards a thinner, chewier blondie with less intense fudginess, perhaps something with a more pronounced crispy edge, you might want to explore alternatives. My brown butter blondies recipe offers a distinct texture that is chewier and less dense. You can easily adapt that recipe by swapping out the chocolate chips for butterscotch chips, giving you a wonderful, slightly different butterscotch experience tailored to your desired chewiness.
Essential Ingredients for Success
While the full list of ingredients and detailed steps are provided in the recipe card below, taking a moment to read through these key ingredient tips will ensure your butterscotch blondies turn out perfectly every time!
- Butterscotch Chips: For this recipe, I highly recommend using good quality store-bought butterscotch chips, which are generally easy to find in most local grocery stores. Their consistent melting properties and intense flavor are perfect for both the blondies and the frosting. If butterscotch chips are unavailable, caramel chips can be a suitable substitute, offering a similar buttery-sweet profile. However, be careful not to confuse them with actual caramels (the chewy candies), as those have a very different composition and will not melt or behave the same way in the recipe.
- Butter: As a foundational ingredient for any blondie, the quality of your butter truly shines through. Always opt for a good quality, real butter for the best flavor and texture. If you’re using salted butter, remember to omit the added salt specified in the recipe to avoid over-salting your dessert. Butter contributes significantly to the richness and moistness of the blondies, making it a non-negotiable component.
- Brown Sugar: Brown sugar is essential for achieving the signature rich flavor and delightfully fudgy, chewy texture of these blondies. Its molasses content provides moisture and a deep, caramel-like sweetness that granulated sugar simply cannot replicate. You can use either a darker or lighter brown sugar depending on your preference for a more intense or milder molasses note. When measuring, always pack the brown sugar firmly into the measuring cup to ensure you have the correct amount. Substituting with granulated sugar will result in a harder, less flavorful blondie that lacks the desired fudginess. If you ever find yourself without brown sugar, you can actually make your own brown sugar at home by combining granulated sugar with a small amount of molasses!
- Cream Cheese: For the frosting, always use **full-fat cream cheese**. This is a crucial detail for achieving a thick, stable, and wonderfully fluffy frosting. Low-fat cream cheese contains a significantly higher water content, which will result in a runny, “gloopy” frosting that is difficult to stiffen. You would end up needing to add an excessive amount of powdered sugar to compensate, potentially making the frosting overly sweet and dense. Stick to full-fat for a perfect consistency.
- Powdered Sugar: Also known as icing sugar or confectioners’ sugar, this ingredient is vital for creating a smooth, lump-free frosting. Always sift your powdered sugar before adding it to the butter mixture, as it often contains small lumps that can ruin the silky texture of your frosting.
- Heavy Whipping Cream: When making the frosting, it’s imperative to use heavy whipping cream with a fat content of at least 35%. Creams with a lower fat content will not whip up properly, leading to a thin, liquidy frosting that lacks body and stability. The high fat content is what allows the cream to aerate and hold its shape, creating that beautiful, fluffy texture.
- All-Purpose Flour: Accuracy in measuring flour is paramount for achieving the perfect blondie texture. The most accurate method is to **weigh your flour using a kitchen scale**. If a scale isn’t available, measure properly by first stirring the flour in its bag to aerate it, then gently spooning it into your measuring cup until it overflows. Finally, use the flat edge of a knife to scrape off the excess from the top, being careful not to pack the flour down into the cup. Over-packed flour can lead to dense, dry blondies.
Step-by-Step Guide to Perfect Butterscotch Blondies
Follow these detailed steps to create your irresistibly fudgy butterscotch blondies with luscious cream cheese frosting.
Step 1 – Prepare Wet Ingredients for Blondies: Begin by lining a 9″ by 12″ rectangular baking pan with parchment paper, ensuring you leave generous overhangs on the edges. These “handles” will make it incredibly easy to lift the cooled blondies out of the pan later. Preheat your oven to 350°F (180°C). In a very large bowl, combine the melted butter (which should be cooled slightly, not hot), packed brown sugar, and sea salt. Whisk these ingredients together vigorously with a hand whisk until the mixture becomes noticeably thickened and thoroughly combined. This initial whisking helps to create a foundational richness. Next, add the large eggs, one at a time, making sure to whisk well after each addition until fully incorporated. This gradual addition ensures proper emulsification. Finally, stir in the pure vanilla extract and whisk thoroughly to distribute its delightful aroma throughout the mixture.
Step 2 – Incorporate Dry Ingredients: Directly into your wet ingredient mixture, sift the all-purpose flour and baking soda. Sifting is important to prevent lumps and ensure a light texture. Using a spatula or the same hand whisk, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, leading to tough, rather than fudgy, blondies. Stop folding as soon as no more dry streaks of flour are visible and a thick, uniform batter has formed. Lastly, fold in the butterscotch chips, distributing them evenly throughout the batter.
Step 3 – Bake the Blondies: Carefully pour the thick blondie batter into your prepared 9″ by 12″ baking pan. Use your spatula to spread the batter evenly to all edges of the pan. Bake in the preheated oven for approximately 30-35 minutes. The blondies are ready when the edges appear set and slightly puffed, but the center still has a noticeable “jiggle” when you gently shake the pan. Remember, they will continue to firm up as they cool down, so don’t overbake them! Once baked, allow the blondies to cool completely in the pan on a wire rack before attempting to frost them. This cooling time is crucial for their structure and fudginess.
Step 4 – Prepare Butterscotch Mixture for Frosting: In a small saucepan, gently heat the heavy whipping cream until it just reaches a simmer – you should see small bubbles forming around the edges, but avoid a rolling boil. Place the butterscotch chips into a medium-sized, heat-safe bowl. Pour the hot cream directly over the butterscotch chips, making sure all chips are submerged. Do not stir immediately; instead, let the mixture sit untouched for 5 minutes. This allows the residual heat from the cream to melt the chips thoroughly. After 5 minutes, whisk the mixture gently until it becomes completely smooth and lump-free. Once smooth, refrigerate this butterscotch cream mixture until it is completely cold, ideally for at least an hour or two, or even overnight. This chilling step is essential for achieving a stable and fluffy frosting.
Step 5 – Beat the Butter for Frosting: For the best frosting consistency, the butter needs to be only *slightly* softened. It should still feel cool to the touch but yield slightly when you press your finger into it, leaving a small indentation. Avoid fully softened or melted butter, as this will result in a greasy, runny frosting. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat the slightly softened butter, powdered sugar, and sea salt together on medium-high speed for about 5-7 minutes. You’ll know it’s ready when the mixture transforms into a very light, airy, and fluffy consistency, and its color becomes significantly paler. This creaming process incorporates air, which is key to a light frosting.
Step 6 – Finish the Frosting: With the mixer on low speed, gradually add the cold cream cheese, piece by piece, beating well after each addition. Continue beating until the mixture is completely smooth and no lumps of cream cheese remain. Now, add the vanilla extract and beat well to incorporate. Finally, with the mixer running on low, gradually pour in the chilled butterscotch cream mixture (from Step 4). Increase the speed to medium-high and continue beating until the frosting becomes light, fluffy, and holds its shape. Be careful not to overbeat, as this can cause the frosting to separate.
Step 7 – Frost and Enjoy: Once the blondies are completely cool, spread the prepared butterscotch cream cheese frosting evenly over the top. For an extra touch of visual appeal and flavor, sprinkle additional butterscotch chips and your favorite sprinkles over the frosted blondies. Using the parchment paper handles, lift the blondies from the pan and transfer them to a cutting board. Cut them into desired squares or bars. Serve immediately and savor the delightful combination of fudgy blondies and creamy butterscotch frosting!
Frequently Asked Questions (FAQ)
Unlike many cakes or even some brownies, these fudgy blondies will *not* be ready when a toothpick inserted into the middle comes out clean. In fact, if you wait for that, they’ll likely be overbaked and dry. Instead, look for visual cues: the edges of the blondies should appear set, slightly golden, and lightly puffed up. The very center, however, should still have a noticeable “jiggle” or “wiggle” when you gently shake the pan. This indicates that they are perfectly baked, as the residual heat in the pan will continue to cook and set the center as they cool down to room temperature. Trust this method for truly fudgy results!
This particular recipe is specifically formulated to yield thick, ultra-soft, and decadently fudgy blondies. If your preference leans more towards a thinner, chewier, and perhaps slightly less dense blondie, you’ll need a different approach. I highly recommend checking out my brown butter blondie recipe. That recipe is designed for a distinct chewy texture. To adapt it for butterscotch, simply substitute the chocolate chips with butterscotch chips, and you’ll achieve that delightful, less fudgy, more chewy result you’re looking for!
Absolutely! The beauty of blondies is their versatility. For the blondie batter itself, you can easily swap the butterscotch chips for any kind of chocolate chips (milk, dark, white), or even a combination. They would also taste incredibly delicious with added roasted peanuts, chopped pecans, walnuts, or even a mix of nuts for extra crunch and flavor. When it comes to the butterscotch cream cheese frosting, substituting the butterscotch chips for melting caramel chips (not chewy caramels) or even white chocolate chips could work. You would follow the same melting process with hot cream. If the resulting frosting seems a bit too soft or liquidy after whipping, simply add a tablespoon or two more of sifted powdered sugar at a time, until you reach your desired consistency.
A soft or “gloopy” frosting is usually due to a few common culprits. Firstly, it’s crucial that the butterscotch cream mixture (prepared in Step 4) is *completely chilled* before you incorporate it into the frosting. Warm liquid will instantly thin out your frosting. Secondly, ensure your butter for the frosting is only *slightly softened* (still cool to the touch but pliable), and your cream cheese is *cold* when added. Using butter that’s too soft or cream cheese at room temperature (especially if it’s not full-fat) can make the frosting runny. These cold ingredients help maintain the frosting’s structure without needing excessive amounts of powdered sugar. If, after following these tips, your frosting is still too liquidy, gradually beat in more sifted powdered sugar, 2 tablespoons at a time, until it reaches your desired light and fluffy consistency.
Not at all! While the whipped butterscotch cream cheese frosting adds an incredible layer of decadence and flavor, these blondies are utterly delicious and satisfying on their own. When baked without frosting, they develop a beautiful, slightly crispy, crackled crust on top, which is a highly sought-after characteristic of a well-made blondie. You can easily enjoy them plain, perhaps with a dusting of powdered sugar, or even warm with a scoop of vanilla ice cream. The frosting is a fantastic addition, but certainly not a requirement for enjoying these fantastic blondies.
Explore More Delightful Recipes:
If you loved these butterscotch blondies, be sure to check out these other irresistible treats that feature rich, buttery flavors and satisfying textures:
- Decadent Butterscotch Cake with a Stunning Butterscotch Drip
- Chewy Toffee Cookies featuring Foolproof Homemade Toffee
- Irresistible Salted Caramel Apple Pie Bars
Happy baking, and enjoy creating these wonderfully fudgy butterscotch blondies!
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📖 Recipe
Butterscotch Blondies with Butterscotch Cream Cheese Frosting
Mary
Pin Recipe
Shop Ingredients
Equipment
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9″ by 12″ rectangular baking pan
Ingredients
Blondies
- 2 cups butter melted and cooled
- 3 ½ cups brown sugar packed
- ½ teaspoon sea salt
- 4 large eggs room temperature
- 2 tablespoons pure vanilla extract
- 3 ¾ cup all purpose flour (450g)
- ¼ teaspoon baking soda
- 3 cups butterscotch chips
Frosting
- ½ cup heavy whipping cream
- ½ cup butterscotch chips
- ¾ cup butter slightly softened
- 2 ½ cups powdered sugar sifted
- ¼ teaspoon sea salt
- 4 oz cream cheese cold (114g)
- 1 teaspoon pure vanilla extract
- ¼ cup butterscotch chips for decorating
- 3 tablespoons sprinkles
Shop Ingredients on Jupiter
Instructions
Blondies
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Line a 9” by 12” rectangular baking pan with parchment paper, leaving long handles on the edges to be able to pull out the blondies after baking. Preheat oven to 350°F (180°C).
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In a very large bowl, combine melted butter, brown sugar, and sea salt. Whisk well with a hand whisk until thickened and combined.2 cups butter, 3 ½ cups brown sugar, ½ teaspoon sea salt
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Add eggs, one at a time, whisking well in between each egg. Add vanilla extract and whisk well.4 large eggs, 2 tablespoons pure vanilla extract
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Sift flour and baking soda right into the bowl. Use a spatula or whisk, fold until no more dry streaks of flour remain and a thick batter forms. Add butterscotch chips and fold.3 ¾ cup all purpose flour, 3 cups butterscotch chips, ¼ teaspoon baking soda
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Pour into the prepared baking pan and spread out to the edges if needed. Bake for 30-35 minutes or until the edges are set and puffed, and the center is still a bit jiggly. It will continue to bake as it cools. Let cool completely in the pan before topping with frosting.
Frosting
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Heat up cream until it just comes to a simmer. Place butterscotch chips into a medium heat safe bowl. Pour hot cream over the chips and let sit untouched for 5 minutes. Whisk until smooth and refrigerate until cold.½ cup heavy whipping cream, ½ cup butterscotch chips
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The butter needs to be only slightly softened. It should still feel a bit cold to the touch but will make an indentation if you press your finger into it. Beat butter, sugar, and salt until very light and fluffy with a paddle attachment – about 5-7 minutes. It should become very pale in colour.¾ cup butter, 2 ½ cups powdered sugar, ¼ teaspoon sea salt
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Add in the cold cream cheese, piece by piece, beating well in between each addition. Beat until smooth.4 oz cream cheese
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Add vanilla and beat well. Gradually pour in the cold cream and butterscotch mixture, beating until light and fluffy.1 teaspoon pure vanilla extract
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Cover the blondies with the frosting and sprinkle butterscotch and sprinkles on top. Cut into squares, and enjoy!¼ cup butterscotch chips, 3 tablespoons sprinkles
Notes
Unfrosted, you can store the blondies at room temperature in an airtight container for up to 3 days or in the freezer for up to 2 months.
Make sure to let the blondies come to room temperature before eating so they become nice and soft again.