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    Home » Desserts » Eggless Butterscotch Blondies

    Published: Feb 14, 2023 · Modified: Feb 20, 2023 by sushma iyer · This post may contain affiliate links

    Eggless Butterscotch Blondies

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    Sweet and salty with a bit of nutty crunch, these Eggless Butterscotch blondies are buttery and rich.

    These are the best butterscotch blondies without eggs you'll ever have. The brown butter adds a bold flavor that's balanced by the saltiness of the pecans. They're chewy, but not too dense—and they're just so darn good. You just need 1 bowl and no mixer needed!

    stacked eggless butterscotch blondies placed on a parchment paper

    What are Blondies?

    In layman's words, blondies are a distant cousin of brownies. The former being made from light brown sugar and without cocoa powder has a similar size, shape, mouthfeel, and texture of a brownie. It is chewy and slightly dense and gooey in the center. The light brown sugar lends the characteristic blonde color to the cookie bar and hence the name "blondies".

    Today we are making a variation of blondies by adding butterscotch chips and butterscotch flavor in place of vanilla extract to make a butterscotch blondie recipe.

    Wait we are also skipping the eggs so this becomes egg-free butterscotch blondies.

    What is the difference between a brownie and a blondie?

    It is the type of sugar used that brings about the main difference between the two in terms of flavor. Originally known as blonde brownie; the blondies, get their characteristic caramel flavor and chewy texture from the use of light brown sugar. Since we are using butterscotch flavor today it is only fair to call these easy homemade butterscotch blondies recipe butterscotch brownies.

    Originally known as chocolate brownies specifically, turned into just brownies that indicated the presence of chocolate in some form like the use of cocoa powder or melted chocolate.

    Blondies need to have some kind of add-ons like nuts, dried fruits, chocolate chips, etc but brownies can be baked without either of them.

    Apart from these differences in the ingredients in the two, both are slightly under-baked in a regular square baking pan, sliced into squares, and often served with vanilla ice cream.

    Ingredients:

    ingredients needed to make the eggless butterscotch blondies

    Ingredient Notes

    • Butter - Has to be in the melted form. I have taken it a step ahead and turned it into brown butter which is not needed but this adds up to the flavour. So I highly recommend this.
    • Brown sugar - Preferably light brown sugar. I could not find it so I am using dark brown sugar so you can see it is not really "blonde" in color.
    • Milk - Use hot boiling milk as that would help melt the sugar resulting in a crinkle top. This is the step you need to follow to get crinkle-top brownies too.
    • Butterscotch Essence - Adds up to the butterscotch flavor.
    • Add-ons - Definitely a must. We are using butterscotch chips and roasted pecans today. You could also use white chocolate chips, caramel choc chips, dark choc chips, dark chocolate chunks, or butterscotch morsels.

    Please find the detailed recipe ingredients and instructions from the recipe card shared at the end of the post that can also be printed for later use.

    What pan to use?

    An 8-inch square pan works best for this recipe. If you want to make a slightly taller version then opt for a 7-inch cake pan. A 9-inch and 9x13-inch will also work.

    But the important point is to prepare the pan before baking.

    Brush the sides of the pan with oil and place parchment paper in a way that it is slightly hanging on top.

    Secure it in place using office clips.

    This helps us to release the baked butterscotch blondies once done.

    Step by Step Instructions:

    Preparatory Step:

    1. Preheat your oven to 175°C. Prepare the baking pan as mentioned above.
    2. Cube the butter and add it to a small saucepan. Over medium heat stir butter until it starts melting and changes its color to a light golden brown. Do stir the butter over low heat so that it doesn't burn. Once it smells aromatic and the color is visibly golden transfer it to another container to cool a bit along with the milk solids in the pan.
    3. In the same saucepan bring the milk to a boil.

    Blondie Batter:

    mixing togeher the wet ingredients in a glass bowl

    Pour this hot boiling milk over brown sugar in a medium bowl. Whisk together to dissolve the brown sugar completely.

    Add the prepared brown butter along with butterscotch essence to the pan. Combine together to form the wet ingredients.

    fold dry ingrediens into wet ingredients

    Mix together the dry ingredients - plain flour and baking powder before dumping them into the wet ingredients.

    Then using a rubber spatula combine to form the blondie batter.

    Fold the add-ons: pecans and butterscotch chips

    While you can still see some bits of flour remaining, add the butterscotch chips and roughly chopped pecans to the bowl.

    transfer the blondie batter into prepared pan

    Combine to form the blondie batter and transfer to the prepared pan.

    Level the top and bake them in a preheated oven of 175 degrees Celcius for 25 to 30 mins until a skewer comes out with some moist crumbs sticking to the skewer.

    Let the butterscotch blondies stay in the pan itself for another 5 mins and then use the parchment paper to lift and transfer to the wire rack.

    While the blondies are still warm do remember to sprinkle some sea salt on top

    Allow it to cool completely before slicing and serving along with some ice cream and homemade butterscotch sauce.

    If you have your brown butter and hot milk ready to go then you would need just 1 large bowl and a rubber spatula to make this recipe. No hand mixer is needed to make these impressive blondies.

    blondie sliced into square shape placed on a wire rack

    Storage Instructions

    Once cooled store the eggless blondies in an airtight container at room temperature for 2 days.

    You can also refrigerate it for a week just make sure to bring it to room temperature before serving.

    This sweet treat can also be frozen.

    To freeze the eggless butterscotch blondies, make sure to cool them and then cut them into squares. Put it into a zip lock bag and freeze it for up to 2 months. When needed just take as many as you need and thaw before enjoying.

    Expert Tips/Notes:

    1. Brown sugar is an important ingredient in this recipe. Use light brown sugar to get that blonde color.
    2. If you want to reduce the number of steps then simply use melted butter in the recipe and skip making the brown butter.
    3. Just like classic chocolate brownies, make sure to cool blondie completely before slicing.
    4. Dissolving the sugar completely before adding the rest of the ingredients ensures that you get a crinkle top baked product.
    5. DIY Brown Sugar. If you do not have brown sugar handy simply mix 1/2 cup caster sugar with 1/2 tbsp molasses. Stir to combine and your homemade brown sugar is ready.
    6. Because this is an eggless butterscotch blondies recipe, you can slightly underbake them to achieve the perfect gooey and chewy texture. This is the advantage of making eggless blondie.
    7. Roasting the pecans before adding it to the batter would enhance the flavour of our eggless blondies.
    8. As a general rule of thumb, when it comes to baking make sure to line the baking dish and also preheat the oven before starting with the recipe.
    pouring butterscotch sauce over ice cream placed on stacked brownies

    Frequently Asked Questions?

    Are blondies supposed to be gooey?

    Yes, blondies typically have a gooey texture. They should be made with butter and brown sugar, which helps create a soft, chewy texture. Depending on the recipe you use, (especially in this case when you are making eggless butterscotch blondies) you can also slightly under-bake them to get the perfect texture. Don't be afraid to play with the baking time.

    How To Know When Blondies Are Done?

    Blondies are done when they are golden brown and look crusty and crackled on top while the edges also start leaving the sides a little bit. Insert a toothpick in the center and it should come out with little crumbs sticking to it. This indicates that the brownies are baked completely.

    Related Recipes

    1. The Best Eggless Chocolate Brownies
    2. Homemade Butterscotch Sauce
    3. Air Fryer Pecans

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    close image of stacked buterscotch blondies to fit the recipe card
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    Eggless Butterscotch Blondies recipe

    Sweet and salty with a bit of nutty crunch, these Eggless Butterscotch blondies are buttery and rich.The brown butter adds a bold flavor that's balanced by the saltiness of the pecans. They're chewy, but not too dense—and they're just so darn good. You just need 1 bowl and no mixer needed!
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings 9 slices
    Calories 396kcal
    Author Sushma Iyer

    Ingredients

    • 113 gms (1/2 gms) Butter
    • 180 gms (1 cup) Brown Sugar preferably light
    • 200 gms Milk Hot
    • 1 tsp Butterscotch Essence
    • 240 gms (2 cups) All Purpose Flour / Maida
    • 1/2 tsp Baking Powder
    • 100 gms Roasted Pecans roughly chopped
    • 100 gms Butterscotch Chips
    • Sea salt to sprinkle on top

    Instructions

    PREPARATORY STEP:

    • Preheat your oven to 175°C. Prepare the baking pan and set aside.
    • Cube the butter and add it to a small saucepan. Over medium heat stir butter until it starts melting and changes its color to a light golden brown. Do stir the butter over low heat so that it doesn't burn. Once it smells aromatic and the color is visibly golden transfer it to another container to cool a bit along with the milk solids in the pan. This is your brown buter.
    • In the same saucepan bring the milk to a boil.

    Blondie Batter

    • Pour this hot boiling milk over brown sugar in a medium bowl. Whisk together to dissolve the brown sugar completely.
    • Add the prepared brown butter along with butterscotch essence to the pan. Combine together to form the wet ingredients.
    • Mix together the dry ingredients - plain flour and baking powder before dumping them into the wet ingredients. Then using a rubber spatula combine to form the blondie batter.
    • While you can still see some bits of flour remaining, add the butterscotch chips and roughly chopped pecans to the bowl. Combine to form the blondie batter and transfer to the prepared pan.
    • Level the top and bake them in a preheated oven of 175°C for 25 to 30 mins until a skewer comes out with some moist crumbs sticking to the skewer. Let the butterscotch blondies stay in the pan itself for another 5 mins and then use the parchment paper to lift and transfer to the wire rack.
    • While the blondies are still warm do remember to sprinkle some sea salt on top.
    • Allow it to cool completely before slicing and serving along with some ice cream and homemade butterscotch sauce.

    Video

    Notes

    1. Brown sugar is an important ingredient in this recipe. Use light brown sugar to get that blonde color.
    2. If you want to reduce the number of steps then simply use melted butter in the recipe and skip making the brown butter.
    3. Just like classic chocolate brownies, make sure to cool the blondie completely before slicing.
    4. Dissolving the sugar completely before adding the rest of the ingredients ensures that you get a crinkle-top baked product.
    5. DIY Brown Sugar. If you do not have brown sugar handy simply mix 1/2 cup caster sugar with 1/2 tbsp molasses. Stir to combine and your homemade brown sugar is ready.
    6. Because this is an eggless butterscotch blondies recipe, you can slightly underbake them to achieve the perfect gooey and chewy texture. This is the advantage of making eggless blondie.
    7. Roasting the pecans before adding it to the batter would enhance the flavour of our eggless blondies.
    8. As a general rule of thumb, when it comes to baking make sure to line the baking dish and also preheat the oven before starting with the recipe.

    Nutrition

    Calories: 396kcal | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 162mg | Potassium: 136mg | Fiber: 2g | Sugar: 30g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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    sushma iyer spicesnflavors.com author picBaking for Passion and Baker by Profession, Hi, I am Sushma Iyer, a certified Career Baker. This space is designed in a way that anyone can bake from scratch with confidence. Overwhelmed and don't know where to start from let me guide you in this journey of HOME BAKING!!! Read more

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