Butterscotch Chocolate Chip Blondies are a combo of our favorite flavors and desserts rolled into one amazing bar. They have the yumminess of butterscotch cookie, mixed with a chocolate chip Congo bar, then throw in a big handful of marshmallows to add sweet and chewy to the mix.
It’s a bite of heaven when you sink your teeth into these Butterscotch Chocolate Chip Blondies. And there is really no way you can fail when making these. Just mix them all together and bake. Ovens vary, so cook until golden brown and set in the center. Great recipe for beginning cooks.
Recipe Ingredient Notes
To make Butterscotch Chocolate Chip Blondies, you will need the following ingredients:
- Butter, slightly melted
- Brown sugar
- Eggs
- Vanilla
- Salt
- Baking powder
- Flour
- Chocolate chips, divided
- Butterscotch chips, divided
- Mini marshmallows
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Butterscotch Chocolate Chip Blondies
- Heat oven to 350℉ and spray a 9 x 13 inch glass pan with non stick cooking spray.
- In a large mixing bowl cream together the butter and brown sugar until creamy and fluffy.
- Then beat in the eggs and vanilla until creamy.
- Add in the salt, baking powder, flour, ¾ cup chocolate chips, ¾ cup butterscotch chips, and mini marshmallows. Mix just until combined well.
- Spread the batter into the prepared 9 x 13 inch pan.
- Sprinkle the remaining chocolate chips and butterscotch chips over the top.
- Bake for 25-30 minutes or until golden brown and set in the center.
- Cool for about 30 minutes before slicing.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
We will share a little secret with you. We love to take them from the fridge and place them on a plate. Microwave them for about 30-40 seconds. YUM! It’s like they just came out of the oven all over again.
Try these other delicious add-ins to the blondies
After reading over so many recipes to come up with the perfect bar for us, we realized there were so many variations of this recipe. You can add in just about anything to your liking. We are excited to try some of these add in variations-
- Chopped nuts
- Candy pieces – such as M&M’s, chopped candy bars
- Shredded coconut
- Heath Toffee Bits
- Kraft Caramel Bits
Enjoy More Delicious Blondies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
- Applebee’s Copycat Maple Butter Blondies
- Cadbury Mini Egg Blondies
- Cake Batter Blondies
- Chocolate Chip Cheesecake Blondies
Butterscotch Chocolate Chip Blondies Recipe
Ingredients
- 1 cup butter, slightly melted
- 1 ¾ cups brown sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 ⅓ cups flour
- 1 ½ cups chocolate chips, divided
- 1 ½ cups butterscotch chips, divided
- 1 ½ cups mini marshmallows
Instructions
- Heat oven to 350℉ and spray a 9 x 13 inch glass pan with non stick cooking spray.
- In a large mixing bowl cream together the butter and brown sugar until creamy and fluffy.
- Then beat in the eggs and vanilla until creamy.
- Add in the salt, baking powder, flour, ¾ cup chocolate chips, ¾ cup butterscotch chips, and mini marshmallows. Mix just until combined well.
- Spread the batter into the prepared 9 x 13 inch pan.
- Sprinkle the remaining chocolate chips and butterscotch chips over the top.
- Bake for 25-30 minutes or until golden brown and set in the center.
- Cool for about 30 minutes before slicing.
Notes
- Chopped nuts
- Candy pieces – such as M&M’s, chopped candy bars
- Shredded coconut
- Heath Toffee Bits
- Kraft Caramel Bits
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These are delicious! And decadent. I reduced the chips on the top by half … that makes them healthy, right?!?
I would say way healthier!! Ha Ha!!
I have a big sweet tooth, like, really big, but unless I made a mistake in the recipe, this is way too incredibly sweet, even for me. Next time I would do half the sugar, half the marshmallows, and half the butterscotch and chocolate chips (or just omit the ones on the top). I love the idea of these, they just need a looooooot less sugar.
Very disappointed in this recipe. Way too sweet, plus it was very dry and crumbly. I measured flour very carefully, fluffing and not packing, and I even reduced the amount to 2 cups, knowing even 2 cups seemed like too much.
I changed this and it’s perfect!
I make with 2 cups only of King Arthur GF measure for measure flour AND I bump the amount of butter to 1 1/4 cups salted butter. (I omit the marshmallows)
Bake in ceramic 9×13 (not metal)… they turn out buttery, chewy and soft in middle, crisp on edges!
I’m a chocoholic, so at first I thought my wife was crazy for suggesting we make blondies instead of brownies. But, I must admit that I love this recipe. So addicting!