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–+ servings

White Chocolate Butterscotch Blondies Recipe

These blondies are a decadent dessert made with brown butter, white chocolate, and malted milk powder, offering a rich, butterscotch milkshake-inspired flavor.
With their chewy texture and glossy, crinkly crust, they’re a delicious treat perfect for dessert lovers.
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Active Time 40 minutes
Course Dessert
Cuisine American
Servings 24 pieces

Equipment

  • 9x13-inch baking pan
  • Stand mixer with whisk attachment
  • 2-quart saucepan

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter
  • 1 ¼ cups chopped white chocolate
  • 2 cups light brown sugar packed
  • ½ cup granulated sugar
  • ½ cup malted milk powder
  • 1 ¾ teaspoons kosher salt
  • 6 large eggs
  • 1 tablespoon vanilla extract

Danger Blondies Variation:

  • ¼ cup heavy cream
  • ⅔ cup finely chopped caramelized white chocolate

Peanut Butter Swirl Variation:

  • 15 tablespoons creamy peanut butter

Gluten-Free Variation:

  • Replace all-purpose flour with: ¾ cup white rice flour, 1 cup tapioca flour, ½ cup cornstarch, or ⅓ cup kinako

Instructions
 

  • Prepare the Pan: Adjust the oven rack to the middle position and preheat to 350°F. Line a 9x13-inch baking pan with foil, ensuring the bottom and sides are covered, and lightly grease. Sift the flour into a medium bowl and set aside.
  • Make the Brown Butter: In a 2-quart saucepan, melt the butter over medium-low heat. Increase heat to medium and stir constantly as the butter bubbles and browns. Once golden yellow with a nutty aroma, remove from heat and stir in white chocolate until melted. Set aside to cool slightly.
  • Mix the Batter: In a stand mixer bowl, combine brown sugar, granulated sugar, malted milk powder, salt, eggs, and vanilla. Whip on medium-high speed until light and fluffy, about 8 minutes. Reduce the speed to low and mix in the butter mixture. Add the flour and fold until fully incorporated.
  • Bake the Blondies: Pour the batter into the prepared pan and smooth the surface. Bake for about 35 minutes, or until the edges are set, the top is glossy, and the center registers 210°F. Cool completely at room temperature before cutting.
  • Cut and Store: Use the foil overhang to lift the blondies from the pan. Slice into 24 squares. Store in an airtight container with wax paper between layers for up to 1 week at room temperature.

Notes

Danger Blondies: While cooling, warm heavy cream and stir in caramelized white chocolate. Drizzle over blondies for a rich, crispy topping.
Peanut Butter Swirl: Before baking, create shallow wells in the batter with a spoon, fill with peanut butter, and swirl gently with a knife.
Gluten-Free: Use the gluten-free flour mixture to achieve the same chewy texture without gluten.
Serving Ideas: These blondies pair well with a scoop of ice cream or a drizzle of caramel sauce for extra indulgence.
Keyword brown butter blondies, butterscotch dessert recipe, dessert recipes, easy blondie recipe, homemade dessert ideas, malted milk blondies, white chocolate blondies
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