Nutter Butter Butterscotch Blondies
Craving something sweet that combines the delicious flavors of peanut butter and butterscotch? Look no further than these Nutter Butter Butterscotch Blondies! These blondies are soft, chewy, and packed with flavor, making them an irresistible treat for any occasion. The addition of Nutter Butter cookies gives them a unique twist that will have everyone asking for the recipe. Let’s dive right into the details of this delightful dessert!
Why This Recipe Works
These Nutter Butter Butterscotch Blondies are a perfect balance of sweetness and texture. The brown sugar creates a rich, caramel-like flavor, while the butterscotch chips add a creamy, buttery note. With the coarsely chopped Nutter Butter cookies mixed throughout, you get a delightful crunch that contrasts beautifully with the soft, chewy blondie base. The combination of flavors and textures makes these blondies a standout dessert that’s sure to please both kids and adults alike.
Ingredient Checklist
- 2 cups brown sugar: This is the base of our blondies, providing sweetness and a deep flavor.
- 1/2 cup (1 stick) butter: Use unsalted butter for the best results, melted to incorporate easily into the batter.
- 2 eggs: These will help bind the ingredients together and provide moisture.
- 1 tablespoon vanilla extract: Adds a warm, aromatic flavor that complements the other ingredients.
- 1 teaspoon baking powder: This leavening agent will make the blondies rise slightly.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- 2 cups flour: All-purpose flour works perfectly for the structure of the blondies.
- 1/2 cup butterscotch chips: For that buttery sweetness that pairs so well with peanut butter.
- 1 bag (about 2 cups) peanut butter chips, divided: Adds peanut butter flavor and creaminess.
- 14 Nutter Butter cookies, coarsely chopped: These provide a delicious texture and flavor.
- Sprinkles, any color: For a fun and festive touch on top!
What’s in the Gear List
- Mixing Bowls: For combining your wet and dry ingredients.
- Whisk: To mix the eggs and sugar together smoothly.
- Spatula: For folding in the flour and chips.
- 9×13-inch Baking Pan: Perfect size for baking these blondies.
- Parchment Paper: To line the baking pan for easy removal.
- Oven: Preheated to ensure even baking.
Nutter Butter Butterscotch Blondies Made Stepwise
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your blondies bake evenly and come out perfectly.
Step 2: Prepare Your Baking Pan
Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later. This will make cutting and serving your blondies much easier.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until well combined. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until evenly distributed.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent throughout the flour.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to dense blondies.
Step 6: Fold in the Goodies
Gently fold in the butterscotch chips, half of the peanut butter chips, and the coarsely chopped Nutter Butter cookies. Make sure they are evenly distributed through the batter.
Step 7: Pour and Spread
Pour the blondie batter into the prepared baking pan and spread it out evenly. Sprinkle the remaining peanut butter chips on top, followed by a generous handful of colorful sprinkles.
Step 8: Bake
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 9: Cool and Cut
Allow the blondies to cool in the pan for about 10-15 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely before cutting into squares.
Smart Substitutions
- Coconut Oil: Can replace the butter for a dairy-free option.
- Maple Syrup: Use instead of brown sugar for a different flavor profile, but adjust the flour accordingly.
- Gluten-Free Flour: Substitute for all-purpose flour to make this recipe gluten-free.
- Dark Chocolate Chips: Swap the butterscotch chips for dark chocolate for a richer taste.
Slip-Ups to Skip
To ensure your Nutter Butter Butterscotch Blondies turn out perfectly, avoid these common mistakes:
- Overmixing the batter can lead to dense blondies. Mix just until combined!
- Not measuring ingredients accurately can throw off the balance, so use proper measuring cups and spoons.
- Forgetting to line the pan can make it difficult to remove the blondies once baked.
- Letting the blondies cool completely before cutting ensures cleaner edges and easier serving.
Store, Freeze & Reheat
To keep your Nutter Butter Butterscotch Blondies fresh:
- Store: Keep in an airtight container at room temperature for up to 5 days.
- Freeze: Cut blondies into squares and wrap individually in plastic wrap. Store in a freezer-safe container for up to 3 months.
- Reheat: To enjoy them warm, microwave individual squares for about 15-20 seconds.
Reader Q&A
Can I use other cookies instead of Nutter Butter?
Absolutely! Feel free to use any of your favorite cookies to add a unique flavor to your blondies. Oreos or chocolate chip cookies would be delicious alternatives!
What if I don’t have butterscotch chips?
You can substitute with white chocolate chips, or simply use more peanut butter chips for a peanut butter overload!
Can I add nuts to the recipe?
Yes! Chopped peanuts or walnuts would add a delightful crunch and complement the flavors of the blondies beautifully.
How do I know when the blondies are done baking?
The edges should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs. If it comes out with wet batter, they need more time!
Next Up in Your Queue
- Peanut Butter Chocolate Chip Cookies
- Butterscotch Pudding Pie
- Chewy Chocolate Chip Blondies
- Salted Caramel Brownies
Ready to Cook?
These Nutter Butter Butterscotch Blondies are a fun and indulgent treat that everyone will love. With their chewy texture and sweet flavors, they are perfect for parties, potlucks, or just a cozy night in. So gather your ingredients, preheat that oven, and get ready to enjoy a delightful baking adventure! You won’t regret adding this recipe to your repertoire. Happy baking!
Nutter Butter Butterscotch Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter and brown sugar until well combined. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the butterscotch chips, half of the peanut butter chips, and the chopped Nutter Butter cookies.
- Pour the blondie batter into the prepared baking pan and spread it out evenly. Sprinkle the remaining peanut butter chips on top and add colorful sprinkles.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted comes out with a few moist crumbs.
- Allow the blondies to cool in the pan for 10-15 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely before cutting into squares.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cut blondies individually wrapped for up to 3 months.
- Reheat in the microwave for 15-20 seconds for a warm treat.
