These Microwave Butterscotch Blondies are a dreamy treat that combines rich, buttery flavor with a chewy, melt-in-your-mouth texture. Perfect for when you’re short on time, they come together in just 25 minutes of prep and 6 minutes of cooking. The golden-brown top gives way to a soft, gooey center, while the butterscotch chips add pockets of sweet, caramel-like goodness. It’s a dessert that feels indulgent yet effortless, making it ideal for last-minute cravings or impromptu gatherings.
Warm from the microwave, these blondies are irresistibly fragrant, with hints of vanilla and brown sugar filling your kitchen. The balance of sweet and savory is spot-on, and the edges have just the right amount of crispness. Whether you’re treating yourself or sharing with friends, this recipe delivers comfort and joy in every bite. Plus, it’s so simple, you’ll wonder why you haven’t made it sooner!
Ingredients for Microwave Butterscotch Blondies
- 3/4 cup (6 oz/170g) butter, melted (unsalted preferred, but salted works too)
- 3 cups (1 lb 2 oz/510g) dark brown sugar (light brown sugar can be substituted)
- 1 1/2 teaspoons vanilla extract
- 3 eggs, at room temperature
- 1 1/2 cups (7 1/2 oz/213g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (3 oz/85g) white chocolate chips (optional: substitute with butterscotch chips or omit)
Step-by-Step Instructions
- Prepare the pan: Grease an 8 x 8 inch silicone mold or microwave-safe dish thoroughly to prevent sticking.
- Mix wet ingredients: In a mixing bowl, combine the melted butter, dark brown sugar, vanilla extract, and eggs. Mix until well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until the flour is fully incorporated and no lumps remain.
- Add chocolate chips: Gently fold in the white chocolate chips until evenly distributed throughout the batter.
- Pour the batter: Transfer the blondie batter into the prepared pan, spreading it evenly with a spatula.
- Microwave the blondies: Microwave on high for a total of 6 minutes, stopping every 90 seconds to check on the blondies. (Note: This timing is based on a 1200W microwave. Adjust if your microwave wattage differs.)
- Check for doneness: The blondies are ready when they have risen, the top looks set, and the batter no longer appears wet or raw.
- Cool completely: Allow the blondies to cool in the pan for at least 15-20 minutes before cutting.
- Serve and store: Cut into squares and serve warm with vanilla ice cream or salted caramel sauce. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Perfect Pairings: Sauce and Topping Ideas
Take your Microwave Butterscotch Blondies to the next level with delicious accompaniments. Serve them warm with a scoop of vanilla ice cream for a classic treat, or drizzle with salted caramel sauce for a rich, indulgent twist. For a nutty crunch, sprinkle chopped pecans or walnuts on top before microwaving. If you’re feeling adventurous, a dollop of whipped cream or a dusting of powdered sugar adds a touch of elegance.
Storage and Reheating Tips
Store any leftover blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, pop a square in the microwave for 10-15 seconds to restore that warm, gooey texture. Alternatively, warm them in a preheated oven at 350°F (175°C) for 5 minutes.
Recipe Variations to Try
Switch up the flavors by swapping the white chocolate chips for dark chocolate, butterscotch chips, or even peanut butter chips. For a fruity twist, fold in dried cranberries or chopped apricots. If you’re a fan of texture, add shredded coconut or a handful of rolled oats to the batter. These simple tweaks can make the recipe feel brand new!
Microwave Power and Timing Tips
Since microwaves vary in wattage, it’s crucial to adjust the cooking time accordingly. For a 1200W microwave, 6 minutes with 90-second checks works perfectly. If your microwave is lower wattage (e.g., 900W), you may need to add 1-2 minutes to the total time. Always check for doneness by ensuring the batter is no longer wet and the blondies have risen slightly.
Equipment Guidance for Best Results
Use an 8 x 8 inch silicone mold or a microwave-safe dish for even cooking. Silicone molds are ideal because they’re non-stick and easy to clean. If using a glass or ceramic dish, make sure to grease it well to prevent sticking. A stand mixer or hand mixer can make combining the ingredients quicker, but a sturdy whisk and some elbow grease work just fine too!
Microwave Butterscotch Blondies (Full Batch)
Equipment
- 8 x 8 inch silicone mold or microwaveable dish
Ingredients
- 3/4 cup butter melted
- 3 cups dark brown sugar
- 1 1/2 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup white chocolate chips
Instructions
- Grease an 8 x 8 inch silicone mold or microwaveable dish.
- Add butter, sugar, vanilla and eggs to the mixing bowl. Mix until well combined.
- In a separate bowl, stir together flour, baking powder and salt.
- Add flour mixture to sugar mixture and mix until the flour is fully incorporated.
- 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 timing is based on my microwave which is 1200WATTS so check the Wattage of your microwave because 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.
