How Do Blonde Brownies Have More Fun?

I have a recipe for blonde brownies in my little yellow recipe box, from a long-forgotten source. I’ve made these many times over the years. As brownies go, they’re rather a comfortable stand-by. Not a “wow” kind of recipe, but a serviceable simple brownie that does the trick when you’re looking for something chewy and sweet, and don’t require a hit of chocolate.

The other day, I found a bag of butterscotch-filled chocolate baking chips in a kitchen drawer. Not the kind of thing I normally buy … either I picked them up by accident or was feeling adventuresome (and presumably, there was a good sale on, too).

I got to thinking, what if I put these in my blonde brownies instead of chopped nuts? Wouldn’t my brownies have more fun? Given that it’s the start of March Break, don’t they deserve to let their hair down and live on the wild side for once?

Well, I can’t speak for the brownies, but I can tell you that I’m having more fun eating these treats! The brownies are crispy around the edges (my favourite part), and chewy and moist in the middle as per usual. The added bits of chocolate and butterscotch add fragrance and swoonworthy subtle flavour.

If you have an old standby brownie recipe kicking around your repertoire, why not try a new twist to jazz it up? Your brownies will thank you (and so will you)!

Blonde Brownies with Butterscotch-Chocolate Chips

Pre-heat oven to 350° and grease a baking dish. Normally I would use a 9″ square dish, but mine is nowhere to be found (a kitchen mystery).  Anyway, today I used a 9×11″ dish.

  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar (recipe calls for light, but I used dark)
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butterscotch-filled chocolate baking chips

Melt the butter or margarine over low heat. Off the heat, add the brown sugar and stir until well-blended. Let cool somewhat, then beat in the egg and vanilla. Stir in the dry ingredients, then add the butterscotch-chocolate chips and stir well. Spread in the prepared pan, and bake at 350° for 30 to 35 minutes.

Cool on a rack and cut into squares (or rectangles or the shape of your choice).

These are intensely chewy brownies. For a more cake-like result, instead of melting the butter, cream it with the sugar. They will be higher and less dense. Either way, they are a good, easy-to-make brownie and a great standby recipe. Enjoy!


  1. What a great idea! Sometimes a little twist will breathe new life into an old recipe. Adding butterscotch chips will certainly do that. I’ll be borrowing this idea sometime down the road. Thanks!

  2. Yum! We are definitely on the same wavelength! I made a big pan of chocolate chip “cookie bars” last night–I thought I was being inventive but now I see this I realize that they are really just blondies. 🙂 Which I had never made before! And which I now know I love. Especially the edges, like you. Like I said, same wavelength.

    • Isn’t that funny … I saw your post and it reminded me of my blonde brownies (so then I went and ate one). Whatever you call them, cookie bars or brownies, they are definitely good! I have another recipe for peanut butter chocolate chip brownies, and they’re even more popular with my family.

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