These easy Butterscotch Blondies are chewy, soft, and made with butterscotch chips. Enjoy them plain, or served with a scoop of ice cream and an easy homemade butterscotch sauce.
Do you love dessert bar recipes as much as me? You have to try Butterfinger Bars, S’mores Bars, Sugar Cookie Bars, or the World’s Best Peanut Butter Bars!
Why I love this recipe:
- Perfect Texture – Soft, thick, and chewy with the butterscotch sweetness everyone loves.
- Next Level – They taste great as they are, or you can add a scoop of vanilla ice cream with an easy homemade butterscotch sauce. SOO GOOD!
- Crowd Pleaser – Cookies are always great, but I find myself making brownies and bars more! They are faster, only bake once, and are easily sliced to serve a crowd! And these bars are unique and will be the highlight of any party.
How to make Butterscotch Bars:
Cream Butter and Sugar: Add the butter, sugar and brown sugar to a mixing bowl and cream together until very smooth. Add egg and vanilla and mix well.
Finish Dough: Add flour and baking powder and stir until combined. Fold in butterscotch chips (keep a small handful to sprinkle on top).
Bake: Spread into a greased square (8 or 9 inch) baking pan and bake at 350°F for about 25 minutes, or until a toothpick inserted comes out clean.
Cut Butterscotch Bars: Allow to cool for before cutting these butterscotch brownies into bars.
How to make Butterscotch Sauce:
Make Sauce: Melt the butter in a saucepan over medium heat. Add the sugar and cream and stir well with a wooden spoon until blended. 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.
Serve butterscotch bars warm with ice cream and a drizzle of easy butterscotch sauce.
Storage and Freezing Instructions:
To Store: Keep butterscotch blondies in an airtight container at room temperature. I think they taste best the day they are made, otherwise freeze them, for best results. Refrigerate homemade butterscotch syrup in an air-tight container.
To Freeze: Cover pan with a double layer of aluminum foil, or store cut bars in an air-tight freezer-safe container. Freeze bars for up to 3 months.
More Must-Make Desserts:
- White Texas Sheet Cake
- Caramel Popcorn
- No Bake Butterscotch Cereal Bars
- Peach Crisp
- Oatmeal Cookie Bars
- S’mores Bars
- Blondies
- Mississippi Mud Cake
- Snickerdoodle Bars
- Key Lime Pie Bars
- Oreo Bars
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Recipe
Butterscotch Bars
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.
- Add egg and vanilla and mix well.
- Add flour and baking powder and stir until combined.
- Fold in butterscotch chips (keep a small handful to sprinkle on top).
- 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.
- Add the sugar and cream and stir well with a wooden spoon until blended.
- 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.
- 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.
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?