This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
The microwave has bought us some amazingly easy recipes, from single-serving Mug Meals to Crisp Potato Chips, to 3 Layer Cakes, but today we are going to be making one of my favorites: Microwave Butterscotch Blondies. What will be the result of a blondie made in the microwave? The beauty is that it’s all center, there isn’t a crisp top or bottom, just butterscotch middle goodness all over!
What Dish do I use to Make My Microwave Butterscotch Blondies?
So, any dish that you have that is roughly 8 x 8 inches (give or take) and is microwave safe will work perfectly for this recipe. Feel free to butter and line your dish for easy removal afterward. In the video, I use this silicone mold. It’s inexpensive and I use it for other recipes like my Full Batch Microwave Brownies.
What Ingredients Specifically Makes these Butterscotch Blondies?
When you are talking butterscotch anything, the prime ingredients are butter and dark brown sugar, plus very important vanilla extract and a pinch of salt. This recipe does have quite a bit of brown sugar, more so than my Best-Ever Blondies. That is because we are going for that rich and creamy butterscotch flavor that makes these butterscotch blondies really stand out.
How Do You Serve Them?
I can’t recommend enough that you serve these warm! They are so delicious warmed up and topped with Vanilla Ice cream and of course my Salted Caramel sauce.
How do I Store Butterscotch Blondies?
Store them at room temperature in an airtight container.
How Long Will They Last?
Microwave Butterscotch Blondies will last up to 4 days at room temperature. But they also freeze really well for up to 4 weeks.
Tips and Tricks to Making Microwave Butterscotch Blondies
- You can make the blondie batter in advance and keep it in the fridge up to 24 hours
- Microwave in 90-second increments. Do not put it in for the full 6 minutes without checking on it
- Add toasted pecans for even more flavor and texture
- The cooked blondies freeze really well for up to 6 weeks
- Serve butterscotch blondies warm with Vanilla Ice cream and my Salted Caramel sauce
Try These Recipes!
Watch The Recipe Video!
Microwave Butterscotch Blondies (Full Batch) Recipe
Ingredients
- 3/4 cup (6oz/170g) butter , melted
- 3 cups (1lb 2oz/510g) dark brown sugar
- 1 1/2 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cups (7 1/2 oz/213g) all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup (3oz/85g) white chocolate chips
Instructions
- Grease an 8 x 8 inch silicone mold or micorwaveable dish.
- Add butter, sugar, vanilla and eggs to the mixing bowl. Mix until well combined.
- In a seperate bowl, stir together flour, baking powder and salt.
- Add flour mixture to sugar mixture and mix until the flour is fully incorportated. Lastly, fold in the chocolate chips. Pour the blondie batter into the prepared pan or dish.
- IMPORTANT COOKING NOTES: Microwave the blondies roughly 6 minutes in total BUT stopping the microwave every 90 seconds to check on them. (This timining is based on my microwave which is 1200WATTS so check the Wattage of your microwave becasue your timing may vary)
- Once the blondies have risen up and the batter no longer looks wet or raw then remove them from the microwave. Allow the blondies to cool completely in the pan.
- Cut the butterscotch blondies into squares and SERVE WARM with vanilla ice-cream and my salted caramel sauce. Store any leftovers in an airtight container at room temperature for up to 4 days. They also freeze well.
I tried this recipe, but it overspilt in the microwave after 4 bursts of 90 seconds, and it was still not cooked. I had a huge microwave clean up and put the remainder in the oven to finish off. It was nice and chewy. I won’t be trying again. It is a shame, as all your other recipes have worked for me.
Definitely some issues, mine rose very high and I had a high edged 8×8 pan, I ended up finishing them off in my toaster oven as I was scared they would rise too much in the microwave which I’m not used to using- they do taste delicious and were quick to mix up but ended up taking almost 20 minutes to cook overall
I’m confused–you mention three different amounts if baking in the oven–1) 35-40 minutes under the Recipe Notes, 2) 10 minutes in one of your comments, and 3) 20 minutes in another comment. Given the issues people have had, I would like to use the oven but am now confused as to how long it should bake. Also, sorry to be the editing police, but you have a number of typos in the recipe.
3 cups of dark brown sugar AND white chocolate chips? wont that be too sweet?
Do you add brown and dark brown sugar both or only dark brown because in the ingredients it says only dark brown ?
Hi Gemma can I bake this instead? Thank you
Is white chocolate optional?
I made these on Sunday. They came out deliciously but, big but, I had a huge problem. They grew and grew in the microwave till I had a mass of boiling butter and sugar coating the inside of my microwave. I had to carefully remove it, not easy in a floppy silicone container, beware of massive burn risk at this stage. I then put the container on a baking tray in the oven. I will probably make them again but use bigger container in the oven.
Is that 3 cups of brown sugar correct? Could I add less?
Thinking if browning the butter ahead would stand up to microwaving?
Love the simpleness of this recipe. Think teen group would like it (have to avoid peanuts )