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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe May 2016. Updated June 2023 and January 2026.
These were amazing! I did alter the amount of brown sugar and granulated from 1/2 brn to 3/4 brn and 1/4 granulated and I added a small unmeasured amount of maple syrup (bourbon flavored). And it came out delicious!
I made a double recipe and baked in a 13 x 9 glass pan for 38 minutes in a 350 degree oven. Flavor is great, I added a pinch of salt to the flour/baking soda, added chopped pecans to the top before baking. If I were to make again, I’d cut both sugars by at least 1/4 cup, especially if serving with the butterscotch topping and ice cream. They are too sweet for my taste and I have a major sweet tooth.
If I wanted to add walnut pieces, what amount should I use? Should I lightly toast the nuts first? Do you think nuts would be a good addition?
Nuts would be yummy–I’d do 1/2 cup, and toasted or untoasted is fine!
Could I double the recipe for thicker bars in a 9 x 13 pan?
Yes, sure!
Will it affect the consistency if I half the sugar? And would vegetable shortening work in place of butter?
Both those changes will mainly effect the taste.
Absolutely Fabulous Blondies! If you like blonde brownies you will love these. I only had to cook for 30 minutes. Completely addicting. I asked my husband to move them away from me. They are SO GOOD, I can’t stop eating them.
My adult son asked where these had been all of his life!!! I’m making them for a picnic on Saturday, because my family doesn’t argue over these – they are fantastic.
Love the recipe. I reduced both white and brown sugar to 1/3 cup each but still too sweet for me. Definitely gonna remake it. Used a glass 9×9 pan for baking so it only takes about 30-35 min to bake. Turns out perfect. Thank you for sharing!
I did it in a bigger pan and the cooking time was cut in half, but still came out great 👍
Our family’s new found favorite! Moist, chewy, sweet but not chocolately. My adult son wants to know where these have been his whole life and he is a chocoholic!!!👍
I made these with my grandkids last week! Amazing!! My husband came home and ate half the pan they were so good! Definitely on the short list!