I am starting a new series of content to clear out my leftover ingredients that have been on the shelves for a while! Today’s ingredient of focus is Butterscotch Chips.

I’ve gotten a huge bag of them and had no idea what to do with them beyond cookies. Furthermore, as butterscotch primary ingredients are brown sugar and butter, they can be deemed to be too sweet. Therefore, I decided to make them in the form of these Nutty Butterscotch Blondies. Not only did I reduce the amount of sugar, I could also introduce other flavours (nuts) to balance the sweetness of butterscotch.

The making of these Nutty Butterscotch Blondies is extremely simple. As a standard of most of my recipes, these are also fuss-free to make and you would just need a single bowl. Furthermore, there is always room for customisation when making blondies. For instance, you can introduce dark chocolate chips or even raisins. Craving for a chocolate base? Substitute some of that flour for cocoa powder!

I also really enjoyed eating these and they go so well with coffee. The lightly sweet and bold flavours of the butterscotch matched well with the added vanilla and lightly toasted walnuts. They are also lightly chewy and aromatic, making these Nutty Butterscotch Blondies my choice for breakfast for this week.

A note that I would like to make is that Butterscotch chips may be a rather rare ingredient. I’ve rarely seen them apart from specialty baking stores. However, they’re still pretty worthy of an ingredient and I would recommend for you to try this ingredient. Do buy a sample size portion however, or else you may end up with an excess just like me!

Please do refer to the short video guide to see the various steps. Should you have further questions, feel free to ask me.

Without further ado, the recipe!

Nutty Butterscotch Blondies Recipe
by Javier Tan June-29-2023

These aromatic Nutty Butterscotch Blondies come with a bold, caramel flavour that complements the vanilla and lightly toasted walnuts!


  • 1/2 Cup or 120g of Unsalted Butter, Softened at Room Temp
  • 1/2 Cup + 2 Tsps or 60g of Brown Sugar
  • 1/2 Cup + 2 Tsps or 60g of White Sugar
  • 2 Eggs, large, 55g each
  • 1 Tsp or 5ml of Vanilla Essence
  • 1 Tsp or 4g of Baking Powder
  • 1 and 1/2 Cup or 180g of All-Purpose Flour, Sifted
  • Approx 3/4 Cup or 150g of Butterscotch Chips
  • Approx 1/4 Cup or 50g of Nuts (I used Walnuts)
  • Pinch of salt (optional)


  1. Preheat your oven to 160 degrees C and line your 8 inch square baking tray with parchment paper.
  2. Whisk together the softened butter and two sugars until light and fluffy.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the vanilla and pinch of salt until a single consistency is formed.
  5. Sift in the flour and baking powder and place the butterscotch chips and nuts in. Proceed to mix.
  6. Distribute the batter evenly and bake until cake is golden brown and shrinks from the sides, approx 24 – 28 minutes.
  7. Serve and enjoy!


  • Prep time: 20 mins
  • Cook time: 25 mins
  • Total time: 45 mins
  • Yield: 1 Delectable Tray of Nutty Butterscotch Blondies


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature for up to a week.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan