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Our easy Butterscotch Blondies are soft, chewy, and loaded with butterscotch chips for the perfect sweet treat in under 40 minutes. Serve them warm with vanilla ice cream and homemade butterscotch sauce!
Butterscotch Blondies Are Superior
Butterscotch Blondies Are SuperiorThese butterscotch bars are full proof– just mix, spread and bake. They have that irresistible chewy, gooey texture of brownies but with a caramel-y butterscotch flavor. I love that they're fancy enough to serve guests. I like to elevate them with a scoop of vanilla ice cream and drizzle of homemade butterscotch sauce.
Try my other bar recipes, like Oatmeal Cookie Bars, Lemon Brownies, Peanut Butter Bars, Butterfinger Bars, and S'more Bars!
How to make Butterscotch Bars:
Make Cookie Dough: Cream butter and sugar until smooth then mix in egg and vanilla. Add flour and baking powder then stir to combine. Fold in butterscotch chips (reserve a little handful for sprinkling on top).
Bake: Spread into a greased or parchment lined square baking dish then bake at 350°F for about 25 minutes, or until a toothpick comes out clean. Let the butterscotch blondies cool until warm before cutting and serving.
Butterscotch Sauce: In a saucepan, melt butter then stir in sugar and cream. Bring to a boil then reduce the heat and simmer for 5 minutes, stirring often. Take it off heat then stir in vanilla (the sauce will thicken as it cools).
Serve: Move a butterscotch bar to a plate and top with ice cream and a drizzle of butterscotch sauce.
Butterscotch Bars
Equipment
Ingredients
- ½ cup salted butter , softened
- 1/2 cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup butterscotch chips
- Optional: Serve with Ice Cream and Butterscotch Sauce
Butterscotch Sauce:
- ½ cup salted butter , at room temperature
- 1 cup dark brown sugar
- 1 cup heavy whipping cream
- 3 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Add the butter, sugar and brown sugar to a mixing bowl and cream together until very smooth.½ cup salted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add egg and vanilla and mix well.1 large egg, 1 teaspoon vanilla extract
- Add flour and baking powder and stir until combined.1 ¼ cups all-purpose flour, ½ teaspoon baking powder
- Fold in butterscotch chips (keep a small handful to sprinkle on top).½ cup butterscotch chips
- Spread into a greased square (8 or 9 inch) baking pan and bake for about 25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before cutting into bars.
For the Butterscotch Sauce:
- Melt the butter in a saucepan over medium heat.½ cup salted butter
- Add the sugar and cream and stir well with a wooden spoon until blended.1 cup dark brown sugar, 1 cup heavy whipping cream
- Bring mixture to a boil, reduce heat and boil for about 5 minutes, stirring often.
- Remove from heat and stir in vanilla. The sauce will thicken as it cools.3 teaspoons vanilla extract
- Serve warm over ice cream.
- To store, refrigerate sauce in an air-tight container.
Notes
Nutrition
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I originally shared this recipe May 2016. Updated June 2023 and January 2026.
Thank you for sharing! My husband is going to flip for these and I’m so excited to serve them up!
I read the reviews and adjusted accordingly. I added salt, and i decreased both sugars to 1/3 cup. It was still too sweet for me. I think some roasted, chopped pecans would help.
These are PERFECTION!! So good, I didn’t change a thing! Reminds me of the blondies I used to get from Applebee’s back in the day! Don’t sub the sauce for caramel drizzle-make the sauce-you’ll be so happy you did-just amazing!! Thank you!!!
Super easy and yummy, but I was wondering how to adjust the cook time for a double recipe? Mine came out underdone. Thanks!
These were FANTASTIC! I was concerned that they might be too sweet, but I kept all the measurements exact and took the advice of another Reviewer and added 3/4 tsp of Kosher salt. Exceptional! Love them and so does my family. Thank you for the recipe.
The flavor of these bars is outstanding! The last few times I made them, they sank in the middle. Any advice on this?