Butterscotch Blondies

image_2True confession: for the first three four five months that I knew Mike (pre-Facebook-official dating status), I stalked him.

I knew that if I left my class exactly at 10:05 and walked down a certain hallway at a certain speed, we would likely cross paths. I knew where he ate lunch and where he got picked up to go to sailing practice. I knew his favorite library to study in.

(This is the stuff Lifetime movies are made of.)


In fact, I knew his favorite chair in his favorite library. And I would sit directly behind it.



I would sit in that chair acting all indifferent like, Ohhhh…hey. You study at this library too? That’s cool I guess.Β 

And I would wait until he finished his studying and was packing up and super casually be like, Ohhh, are you leaving too? Wanna walk together? Can I carry your books? I know where you live.

You cannot make this stuff up.

While I was putting in long hours stalking (studying! I was studying.) at the library, I would get these amaaaaaazing butterscotch blondies from the library cafe. They were so dense and chewy and buttery and I easily ate one (or five) every day.

imageFlash forward six years, and I’m recreating the blondies in our kitchen. I give one to Mike to try and he’s like WHAT ARE THESE THIS IS THE BEST THING I’VE EVER EATEN DO NOT SHARE THEM WITH ANYONE EVER I LOOOOOOVE YOU.

OH, so all I really had to do to win your love was hand you a butterscotch blondie?? The very butterscotch blondie I was chomping on THE ENTIRE TIME I STALKED YOU???

Irony, people. This. Is. Irony.

image_3If you’ve learned anything from me today, let it be this: if you ever find yourself in a stalking situation, don’t forget to bring baked goods.


Butterscotch BlondiesΒ (adapted from Martha Stewart)

yield: about 16


  • 1/2 cup unsalted butter, browned and cooled
  • 3/4 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup butterscotch chips


  1. Preheat the oven to 350 degrees. Coat an 8×8-inch pan with cooking spray (I line my pan with tinfoil before coating it with cooking spray for extra-easy removal).
  2. In a small pan, brown your butter. Transfer to a medium-sized bowl and allow it to cool until it is warm to the touch. Whisk in the brown sugar, then add the egg and vanilla and whisk until smooth. With a rubber spatula, fold in the flour, salt, and butterscotch chips until combined.
  3. Spread the mixture into the prepared pan and bake for about 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Don’t over bake these, you want them to be a bit gooey inside! Allow to cool fully on a wire rack, then remove from the pan and cut into squares.

29 thoughts on “Butterscotch Blondies

  1. Rachel Allison

    hahaha this made me quite literally laugh out loud. Also, a friend from church makes these and they are AMAZING! I’ve always loved them. Will have to give your recipe a try. πŸ™‚

  2. Emily

    STOP. It is officially confirmed that we are from the same set of genes because Melanie, these are the blondies that I LIVE FOR. Only one dining hall has them for dessert and its only OCCASIONALLY. Even weirder, last night I went to bed thinking that I have to go to said dining hall for dinner today because I need a butterscotch blondie for dessert. True sister telepathy if I do say so myself.

      1. Mom

        Better idea – you should be the best big sister and bake a batch to mail to your poor college student baby sister (and while you’re at it, divert some to me).

  3. Mackenzie

    okay, i just died over this. i am just beside myself with joy in the library (not stalking my boyfriend…but kinda. whatever, forget about it), just snorting so loudly. ugh, you’re the bomb. stalk away, lady, you can pull it off. πŸ˜‰

  4. Snorty's Wife

    I made these last night! They are YUMMY! Even my hubby loved them and he is not a big dessert lover. (I know, he must be sick in the head not to love desserts!)

      1. Maggie

        Please let me know if anyone has tried doubling this recipe and using a 9″x13″ (or other size) pan? Many thanks!

    1. Lindsey

      I just made these and doubled the recipe. I used a 9×13 pan. I assumed they would need maybe a couple extra minutes since the 9×13 isn’t quite twice the size of an 8×8, making the double batch in the 9×13 a bit thicker. When I first read the recipe, I thought the 40 minutes it called for sounded like a long time, so I set my timer for 36 minutes to start. I pulled them out at 36, and they were WAY overcooked. (Again, this was with even thicker bars!) Edges…hard as a rock! I was able to cut about 2 inches of the outside off, and save the middle. The inside still tastes delicious! But even the inside was still way overdone. I’ll probably start at 20-some minutes next time and watch them more closely. If the flavor is this good on overdone bars, I can only imagine how delish they’ll be when they’re soft and chewy!

  5. Anonymous

    Found this a couple hours ago…just had to make them! Thanks for the recipe. One thing I did different was half the amount of chips and add 1/2 cup butterscotch topping to the batter…super butterscotchy and awesome!

    ps cute story

  6. Kelsey

    Just found this a couple of hours ago and had to make them immediately! Thanks for the recipe! One thing I did different though: half the chips and add 1/2 cup butterscotch topping to the batter (yes, the ice cream topping). Make the batter super butterscotchy and awesome!

    ps cute story


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