Change Language
wds-media
Butterscotch Blondies

Butterscotch Blondies

Three easy Butterscotch Bars stacked and ready to enjoy.

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!

Three easy Butterscotch Bars stacked on a counter, ready to enjoy.

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 PleaserCookies 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.

Two images showing butter and sugar creamed together, then an egg and vanilla added.

Finish Dough: Add flour and baking powder and stir until combined. Fold in butterscotch chips (keep a small handful to sprinkle on top).

Two images showing cookie dough for Butterscotch Bars mixed together, then butterscotch chips added.

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. 

Dough for chewy Butterscotch Bars in a 9x9 baking dish before and after it's baked.

Cut Butterscotch Bars: Allow to cool for before cutting these butterscotch brownies into bars.

A close-up image of the best Butterscotch Bars, cut into squares and ready to eat.

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. 

Butter melted in a small saucepan, then cream and brown sugar added to make a homemade Butterscotch sauce.

Serve butterscotch bars warm with ice cream and a drizzle of easy butterscotch sauce.

Three chewy butterscotch bars stacked with a scoop of vanilla ice cream and easy butterscotch sauce poured on top.

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:

Follow me for more great recipes

Three easy Butterscotch Bars stacked and ready to enjoy.
Print

Butterscotch Bars

These easy Butterscotch Bars are chewy, soft, and made with butterscotch chips. Perfect for potlucks and parties, or make them next level by serving with ice cream and butterscotch sauce.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9
Calories 289kcal
Cost 3

Ingredients

Butterscotch Sauce:

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.

Video

Notes

Storing Instructions: 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.
Freezing Instructions: 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.
To double the recipe, bake in a 9×13 inch pan

Nutrition

Calories: 289kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 153mg | Potassium: 47mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 355IU | Calcium: 32mg | Iron: 1mg

Follow Me

Get recipe ideas weekly!

I originally shared this recipe May 2016. Updated June 2023.

Red Rock Slumps Following Q2 Earnings, Analysts Upbeat on Durango

Red Rock Slumps Following Q2 Earnings, Analysts Upbeat on Durango

Read More