Eggless Butterscotch Blondies

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!

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:

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:

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 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.

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.

Frequently Asked Questions?

Related Recipes

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

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