You can make these golden, buttery butterscotch cookie bars any time the urge hits, because you probably already have all the ingredients in your pantry. The combination of brown sugar, butter, and a dash of sea salt creates a complex, sweet-salty flavor your tastebuds will love.
The best butterscotch brownie recipe is also super easy! Because these chewy bars are light brown in color, you can sneak in some whole wheat flour if you like.
These easy bar cookies were my Dad’s favorite, and I always think of him when I bake them. If you love the flavor of caramel, check out the recipe for Dulce de Leche Thumbprint Cookies.
And for more yummy bar cookies, check out my recipes for Chocolate Toffee Blondies, Coconut Chocolate Chip Bars and Cranberry Orange White Chocolate Bars.
Ingredients and Substitutions
You probably already have everything you need to make these butterscotch brownies in your fridge and pantry:
- All-purpose flour (Any combination of regular and/or whole wheat flour will work. I usually use about 1/3 cup whole wheat flour and 2/3 cup regular flour, but you can use whatever combination you like.)
- Baking powder (Make sure it’s fresh for the best results.)
- Dark brown sugar (Why do they even make light brown sugar?)
- Fine sea salt
- Unsalted butter (If you only have salted butter, just reduce the salt in the recipe by 1/8 teaspoon.)
- 1 large egg
- Vanilla extract
Equipment Needed
- Mixing bowl
- 8 x 8-inch glass baking dish
- Spatula
- Wire cooling rack
- Sharp knife
Step by Step Instructions
STEP ONE: Preheat your oven to 350 degrees F and grease an 8×8-inch glass baking dish.
STEP TWO: In a medium bowl, whisk together the flour, baking powder, brown sugar, and sea salt until everything is nicely mixed together.
STEP THREE: Pour in the melted butter, then add the egg and vanilla.
Stir just until combined. The batter will be thick—more like cookie dough than cake batter—and that’s exactly what you want.
STEP FOUR: Scoop the batter into the prepared pan and spread it out evenly. If it’s being a little stubborn, you can use your fingers to press it in the baking dish.
STEP FIVE: Bake for 20 to 25 minutes, or until the edges of the bars are lightly golden, a toothpick inserted in the middle comes out clean, and your kitchen smells amazing.
STEP SIX: Let the bars cool on a wire rack, then cut into 2-inch squares. If I want the butterscotch brownies to be evenly sized, I lay a ruler across the pan and mark the lines with toothpicks.
You’ll end up with 16 sweet, buttery bars. Enjoy!
I sometimes serve these warm with a scoop of vanilla ice cream.
Recipe Variations
Butterscotch Bars with Coconut – Stir 1/3 cup of sweetened flake coconut into the batter and bake as directed.
Chocolate Butterscotch Bars – Add a half cup of semisweet, milk or white chocolate chips to the batter and bake as directed.
Storage Instructions
Store the bars tightly covered at room temperature. You can wrap them in waxed paper to keep them from sticking if you like.
These cookie bars are best enjoyed within a day or two (though honestly, that’s rarely a problem!)
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Printable Recipe Card
Chewy Butterscotch Brownies
Equipment
- 8 x 8-inch glass baking dish
- Spatula
- Wire cooling rack
- Sharp knife
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup packed dark brown sugar
- 1/2 teaspoon sea salt
- 1/4 cup unsalted butter melted and cooled
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease an 8- by 8-inch glass square baking dish.
- In a medium bowl, whisk together the flour, baking powder, brown sugar and sea salt.
- Add the melted butter, egg and vanilla and stir just until combined. The batter will be thick, almost like cookie dough.
- Spread the batter in the dish and use your fingers, if necessary, to press it evenly.
- Bake for about 20-25 minutes, or just until the edges are lightly browned.
- Cool on a wire rack and cut in 2-inch squares. Makes 16 bars.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Note: This post was originally published on May 19, 2013. It has been updated with new photos and information.
Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
They look delicious. Love the photo as well. Hope all is well in your neck of the woods Eliza.
Those look so good. A nice change from chocolate brownies. Thanks for sharing
These look yummy. I am definitely going to try them.
Thanks for sharing this recipe. I’ve made it three times in the last week for various get-togethers and they’ve been a hit every time. I also like that the recipe is easily doubled and can be baked in a 9×13 pan. Thanks!
Is there something missing from this recipe? I made these step-by-step but mine did not make a “batter” in any sense of the word – it was more like a crumb mixture. I then pressed this into the dish and baked as directed. They don’t look at all like your picture.
How disappointing, Dawn. I’m so sorry! There’s nothing missing from the recipe, but if your batter was like a crumb mixture, the difference has to be in the flour. In different climates the flour can behave differently and throw off the measurement. I spoon the flour from the bag into the cup and swipe off the top with a knife. Scooping the flour, which is how I had learned to do it in Home Ec many years ago, can add 1-2 ounces to the cup.(More info here: http://www.mybakingaddiction.com/how-to-measure-flour/) If you make the brownies again, you might try the spooning method or if you have a scale you can measure 4.25 ounces of all purpose flour. Hope this helps! xoxo
Thank you, Eliza. I will definitely try these again using your flour spooning method. They do look scrumptious! Love your website!
How about an easier way to print your recipes?!?!