Frosted fudgy butterscotch blondie
Cookies and Bars,  Quick and Easy

Butterscotch Blondies with Butterscotch Cream Cheese Frosting

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These butterscotch blondies are fudgy, packed with loads of butterscotch, and topped with a whipped butterscotch cream cheese frosting. The texture of these blondies are so soft and gooey, if you love a fudgy brownie you’re going to love this chocolate-free counterpart! Feel free to pack them full of your favourite mix-ins such as chocolate chips, toasted nuts, and peanuts. If you choose not to make the frosting for these blondies, they have a gorgeous crackled crust on top.

Why you will LOVE this recipe:

  • Butterscotch: These blondies are loaded with butterscotch chips and have butterscotch in the frosting too! 
  • Fudgy: The texture is perfectly soft, fudgy, and gooey. No cakey blondies here!
  • Easy: You only need one bowl and a hand whisk to make the blondies. The frosting needs an electric mixer but you don’t have to make it if you’re short of time!
  • Butterscotch cream cheese frosting: I want to slather this frosting onto everything! It turns out so fluffy and tastes like butterscotch.
Cut slices of butterscotch blondies

The butterscotch 

I used butterscotch chips in this recipe because they are successful and you can pack your blondies full of them! 

Hot cream is poured onto butterscotch chips to melt them for the frosting. This will make the frosting light and fluffy, and flavour it at the same time!

Yes you could make your own butterscotch sauce if you wish. Homemade butterscotch sauce is to die for! Here’s my butterscotch cake recipe with all the details on making your own butterscotch sauce. You can use the butterscotch buttercream from that recipe if you don’t like cream cheese. 

How to make fudgy blondies

The secret to making fudgy blondies is a high butter and brown sugar content. Measure the flour with a scale to get the ratio exactly right! This will help keep them fudgy for days. Baking time is also key for the right consistency. They are ready when the edges are set and slightly puffed, but the middle is still wiggly. It will continue to cook as it cools down so don’t worry! These blondies are thicker than most so it helps to prevent overbaking.

If you’re looking for a thinner, more chewy and less fudgy blondie, check out these brown butter blondies. Swap chocolate chips for butterscotch!

Butterscotch blondies frosted

Key ingredients

Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

Butterscotch chips: I use storebought butterscotch chips from my local grocery store. If you can’t find butterscotch chips you can use caramel chips. But not caramels, those are different. 

Butter: Use a good quality real butter for best results. Butter is the base of a blondie and it needs to shine! If you use salted butter then just omit the salt in the recipe. 

Brown sugar: This recipe uses brown sugar which helps give the blondies a rich and butterscotch-like flavour. Use a darker or lighter brown sugar, according to what you prefer. I used medium brown sugar. Just make sure to pack it into the measuring cup when measuring. Do not substitute with granulated sugar, they will turn out hard and have less flavour. Here’s a recipe to make your own brown sugar using molasses.

Cream cheese: Make sure your cream cheese is full fat. A low fat cream cheese will result in a gloopy frosting that is too watery because of the high water content. You will need to add way too much icing sugar to firm it up. Go with full fat cream cheese. 

Powdered sugar: This might be called icing sugar. Make sure to sift it to remove any lumps. You need this for a smooth frosting. 

Heavy whipping cream: A cream over 35% will work best in the frosting. Don’t use cream with a lower fat content or the frosting won’t be able to whip up and will be too liquidy. 

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

Cut blondies frosted with butterscotch cream cheese frosting

Step by step

Step 1 – Wet ingredients. In a very large bowl, combine melted butter, brown sugar, and sea salt. Whisk well with a hand whisk until thickened and combined. Add eggs, one at a time, whisking well in between each egg. Add vanilla extract and whisk well. 

Step 2 – Dry ingredients. Sift flour and baking soda right into the bowl. Use a spatula or whisk, fold until no more dry streaks of flour remain and a thick batter forms. Add butterscotch chips and fold. 

Step 3 – Bake. Pour into lined 9″ by 12″ baking pan and spread out to the edges if needed. Bake at 350°F (180°C) for 30-35 minutes or until the edges are set and puffed, and the center is still a bit jiggly. It will continue to bake as it cools. Let cool completely in the pan before topping with frosting. 

Step 4 – Melt butterscotch chips. Heat up cream until it just comes to a simmer. Place butterscotch chips into a medium heat safe bowl. Pour hot cream over the chips and let sit untouched for 5 minutes. Whisk until smooth and refrigerate until cold. 

Step 5 – Beat butter. The butter needs to be only slightly softened. It should still feel a bit cold to the touch but will make an indentation if you press your finger into it. Beat butter, sugar, and salt until very light and fluffy with a paddle attachment – about 5-7 minutes. It should become very pale in colour.

Step 6 – Finish frosting. Add in the cold cream cheese, piece by piece, beating well in between each addition. Beat until smooth. Add vanilla and beat well. Gradually pour in the cold cream and butterscotch mixture, beating until light and fluffy. 

Step 7 – Frost. Cover the blondies with the frosting and sprinkle butterscotch and sprinkles on top. Cut into squares, and enjoy! 

FAQ

When are the blondies done baking?

The blondies won’t be done when a toothpick inserted into the middle comes out clean so don’t try it! They’re ready when the edges are set and the center is still jiggly. It will continue to bake and set as it cools.

How to I make these blondies less fudgy?

This recipe is designed to make thick, soft, and fudgy blondies. If you prefer a chewier and thinner blondie, go check out this brown butter blondie recipe. Just add butterscotch chips and you’re all set!

Can I use other chips instead of butterscotch?

You can use any kind or combination of chips for inside the blondies. They will taste so delicious with some roasted peanuts or other nuts! You can try substituting the butterscotch chips in the butterscotch cream cheese frosting for other chips. Proceed the same way and add some more icing sugar if needed to stiffen the frosting some more.

Why is my frosting too gloopy?

Make sure to let the cream and butterscotch mixture chill completely before using it in the frosting! The butter should only be slightly softened (slightly pliable) and the cream cheese should still be cold. This will help create a stiffer frosting without needing to add too much powdered sugar. If it’s still too liquidy, then add some more sifted powdered sugar, 2 tablespoons at a time.

Do I need to frost the blondies?

You don’t need to frost them! They are so delicious on their own and have a perfect crackly crust on top.

Check out these other recipes:


Happy baking!

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Frosted fudgy butterscotch blondie

Butterscotch Blondies with Butterscotch Cream Cheese Frosting

Mary
These butterscotch blondies are fudgy, packed with loads of butterscotch, and topped with a whipped butterscotch cream cheese frosting. The texture of these blondies are so soft and gooey, if you love a fudgy brownie you’re going to love this chocolate-free counterpart! Feel free to pack them full of your favourite mix-ins such as chocolate chips, toasted nuts, and peanuts.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Baking, Dessert
Cuisine American
Servings 18 squares

Equipment

  • 9" by 12" rectangular baking pan

Ingredients
  

Blondies

  • 2 cups butter melted and cooled
  • 3 ½ cups brown sugar packed
  • ½ teaspoon sea salt
  • 4 large eggs room temperature
  • 2 tablespoons pure vanilla extract
  • 3 ¾ cup all purpose flour (450g)
  • ¼ teaspoon baking soda
  • 3 cups butterscotch chips

Frosting

  • ½ cup heavy whipping cream
  • ½ cup butterscotch chips
  • ¾ cup butter slightly softened
  • 2 ½ cups powdered sugar sifted
  • ¼ teaspoon sea salt
  • 4 oz cream cheese cold (114g)
  • 1 teaspoon pure vanilla extract
  • ¼ cup butterscotch chips for decorating
  • 3 tablespoons sprinkles

Instructions
 

Blondies

  • Line a 9” by 12” rectangular baking pan with parchment paper, leaving long handles on the edges to be able to pull out the blondies after baking. Preheat oven to 350°F (180°C).
  • In a very large bowl, combine melted butter, brown sugar, and sea salt. Whisk well with a hand whisk until thickened and combined.
    2 cups butter, 3 ½ cups brown sugar, ½ teaspoon sea salt
  • Add eggs, one at a time, whisking well in between each egg. Add vanilla extract and whisk well.
    4 large eggs, 2 tablespoons pure vanilla extract
  • Sift flour and baking soda right into the bowl. Use a spatula or whisk, fold until no more dry streaks of flour remain and a thick batter forms. Add butterscotch chips and fold.
    3 ¾ cup all purpose flour, 3 cups butterscotch chips, ¼ teaspoon baking soda
  • Pour into the prepared baking pan and spread out to the edges if needed. Bake for 30-35 minutes or until the edges are set and puffed, and the center is still a bit jiggly. It will continue to bake as it cools. Let cool completely in the pan before topping with frosting.

Frosting

  • Heat up cream until it just comes to a simmer. Place butterscotch chips into a medium heat safe bowl. Pour hot cream over the chips and let sit untouched for 5 minutes. Whisk until smooth and refrigerate until cold.
    ½ cup heavy whipping cream, ½ cup butterscotch chips
  • The butter needs to be only slightly softened. It should still feel a bit cold to the touch but will make an indentation if you press your finger into it. Beat butter, sugar, and salt until very light and fluffy with a paddle attachment – about 5-7 minutes. It should become very pale in colour.
    ¾ cup butter, 2 ½ cups powdered sugar, ¼ teaspoon sea salt
  • Add in the cold cream cheese, piece by piece, beating well in between each addition. Beat until smooth.
    4 oz cream cheese
  • Add vanilla and beat well. Gradually pour in the cold cream and butterscotch mixture, beating until light and fluffy.
    1 teaspoon pure vanilla extract
  • Cover the blondies with the frosting and sprinkle butterscotch and sprinkles on top. Cut into squares, and enjoy!
    ¼ cup butterscotch chips, 3 tablespoons sprinkles

Notes

The unfrosted blondies will keep well in an airtight container, refrigerated, for up to 3 days or in the freezer for up to 2 months. Keep the blondies in the fridge because of the cream cheese frosting.
Unfrosted, you can store the blondies at room temperature in an airtight container for up to 3 days or in the freezer for up to 2 months.
Make sure to let the blondies come to room temperature before eating so they become nice and soft again.
 
Keyword blondies, Blondies with cream cheese frosting, Butterscotch Blondies, Butterscotch cream cheese frosting, Fudgy Blondies

2 Comments

  • Jamie

    5 stars
    Tastes unbelievable! However I did follow the instructions to perfection and my icing was gloopy. It did great until I added the butterscotch whip cream mixture-which was very cooled. The only problem I can think is that my whip cream was 33%, Ive never found higher in Canada. But regardless, still very tasty!

    • Mary

      Hi, So happy you enjoyed them! I’m so sorry that your icing turned out gloopy. I use 35% cream, but 33% should work too. Sometimes you need to pop the frosting into the fridge for 20 minutes after making it and whip it up again because it becomes softer as it warms while whipping. Then if needed, add just enough icing sugar to get it to a stiffer consistency (a quarter cup at a time). Frosting can be a little tricky sometimes because temperature and specific ingredients affect it so much! Thank you so much for rating and leaving a review, I really appreciate it! 😀

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