Butterscotch Toffee Blondies are completely stuffed with butterscotch chips and toffee bits with even more sprinkled on top. They are fabulously buttery and rich and a little chewy. Since they have baking powder in them they bake up fabulously thick.
My daughter recently asked me to make some baked goods to be sold at her high school’s fall play performances. She helps with the tech crew. 🙂
I asked her what I should make and she said something with butterscotch and toffee. I’m not sure where she developed such a liking for these two flavors because I hardly ever bake with them. But she’s all about the butterscotch and toffee. I can’t say I blame her.
Lots of brown sugar and butter make these bars irresistible and I have to admit I very much like the combination of butterscotch and toffee.
It was good they left the house quickly. I may have eaten the whole pan.
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- 1 cup unsalted butter at room temperature
- 3 cups packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup toffee bits, divided
- ¾ cup butterscotch chips, divided
- Line a 9X13-inch pan with aluminum foil and spray lightly with baking spray. Preheat oven to 350 degrees.
- Beat butter and brown sugar using an electric mixer with paddle attachment until fluffy, about 2 minutes.
- Add eggs one at a time while beating on medium-low speed and then add vanilla extract. Scrape down sides of bowl to make sure everything is even in consistency.
- Combine flour, baking powder, and salt in a bowl and mix into butter mixture.
- Mix ½ cup of toffee bits and ½ cup butterscotch chips into batter.
- Pour batter into prepared pan. Scatter remaining toffee bits and butterscotch chips on top.
- Bake at 350 degrees for 40 minutes. Let cool before slicing.
More Fabulous Bars
Chocolate Chip Cheesecake Bars
Love all that buttery sweet goodness 🙂 Pinning!
Rich and little chewy.. These blondies look and sound very good!
Butterscotch and toffee sound like the best combination in these blondies! I love how thick and chewy these bake up, too. What a delicious dessert, Christin!