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Butterscotch Blondies with Chardonnay

December 10, 2015

These are bombshell blondies.

Butterscotch blondies with chardonnay

I bake a lot for other people: my toddler, my friends, my family, my coworkers. But every once in a while, I take a “treat yo self” moment to make something just for me. Ever since I developed the recipe for my cookbook, these blondies have been a favorite.

They are lunchbox-style cakey, just how I like them, and filled with butterscotch chips, roasted cashews, and flaky sea salt.

Oh, and WINE. You know how I love my wine 🙂

Easy Butterscotch Blondies

That’s right. Go ahead. Be generous. Pour and entire 1/2 cup of chardonnay right into the batter. It’s rich, oaky flavor is the perfect match for these buttery bars.

The wine you use doesn’t have to be expensive, but pick something good enough that you will want to drink the rest. I used Marc Mondavi’s The Divining Rod. 

I mean, you could eat your dessert with a cup of milk, decaf, or herbal tea. But… you could also indulge. It is the holidays after all. You deserve it. Have two, even. Blondies and glasses.

Easy Butterscotch Blondies with Chardonnay

The recipe for these butterscotch blondies is a little bit different than the one in The Boozy Baker. First of all, I doubled it so instead of an 8-x-8-inch pan, these are baked in a 9-x-13-inch pan. More blondies = better. I also added a shower of flaky sea salt, because it is my deeply held belief that there is no dessert that will not be greatly improved by copious amounts of fleur de sel. Finally, I changed the method so that everything is mixed in a single bowl, so cleanup is a breeze. 

This is a great recipe for the holidays because it’s fun and indulgent, but also because it’s a super way to use up leftover wine. I find that, especially at this time of year, we frequently end up with bottles of wine with a little bit left that we never get around to drinking. Rather than pour it down the drain, why not bake dessert? 

Easy butterscotch blondies with chardonnay

Butterscotch Blondies with Chardonnay
2015-12-10 01:29:28
Serves 12
These easy blondies are loaded with butterscotch chips, roasted cashews, flaky sea salt, and chardonnay. I don't think I need to tell you what to do with the rest of the bottle.
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Ingredients
  1. 1/2 pound (2 sticks) unsalted butter, softened
  2. 2 cups packed light brown sugar
  3. 2 large eggs
  4. 1 teaspoon pure vanilla extract
  5. 1/2 cup chardonnay
  6. 2 1/2 cups all-purpose flour
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon kosher salt
  9. 1 cup butterscotch chips
  10. 1 cup roasted salted cashews, chopped
  11. 1 teaspoon flaky sea salt, such as fluer de sel
Instructions
  1. Preheat the oven to 350°F. Line a 9-x-13-inch baking pan with aluminum foil so that it extends up the sides. Spray with nonstick spray. Line the bottom of the pan with a rectangle of parchment paper.
  2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs, vanilla, and chardonnay. Beat in the flour, baking powder, and kosher salt. With a wooden spoon, stir in the butterscotch chips and cashews.
  3. Spread the batter evenly into the prepared pan and sprinkle with the flaky sea salt. Bake until the edges are golden-brown and the center is set, 35 to 40 minutes. Cool completely, then cut into bars. Store any leftovers in an airtight container at room temperature.
By Turnip the Oven
Adapted from The Boozy Baker
Adapted from The Boozy Baker
Turnip the Oven http://turniptheoven.com/
Easy one-bowl butterscotch blondies with chardonnay. Treat yo self!

Filed Under: Dessert Tagged With: blondies, butterscotch, wine

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Comments

  1. Kristen @ A Mind Full Mom says

    December 10, 2015 at 8:13 am

    I was crazy intrigued by this recipe–chardonnay in blondies?! WOW! I must try these!

  2. Kathryn @ FoodieGirlChicago says

    December 10, 2015 at 8:31 am

    You got my attention with Chardonnay! I definitely need to try these!!

  3. Lauren @ Create Bake Make says

    December 11, 2015 at 5:49 pm

    Ooh these sound amazing, I would love one (ok, two!) of them right now! thanks for linking up with us for Fabulous Foodie Fridays, have a great weekend 🙂

  4. Kaylin@EnticingHealthyEating says

    December 12, 2015 at 9:33 pm

    You had me at butterscotch because that’s one of my most favorite flavors of anything! But the chardonnay?! Way to kick it up a notch. Love this!

  5. Sara | Belly Rumbles says

    December 15, 2015 at 11:52 pm

    May have to make some of these and leave them out for Santa.

Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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