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.
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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!