Butterscotch bars in an 8×8 pan are made with 1/2 cup of melted butter, 1 cup of packed brown sugar, 1 egg, 1 cup of flour and 1 cup of butterscotch chips, baked at 350°F for 25 to 30 minutes. They are chewy, blondie-style bars with a caramel flavor from the brown sugar and pockets of melted butterscotch.
Everything mixes in one bowl with a spoon, and the bars are in the oven in about 10 minutes.
Why This Recipe Fits an 8×8 Pan
This recipe makes about 2 1/2 cups of thick batter, which fills an 8×8 pan to a little under an inch deep and bakes into bars about 1 inch tall. That thickness is what keeps them chewy in the middle with crisp edges. Spread thinner in a 9×13, the same batter bakes crisp all the way through, more like a cookie. Use a metal pan if you have one; it gives the best edges.
Ingredients for 8×8 Butterscotch Bars
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup packed light or dark brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butterscotch chips, divided
- 1/2 cup chopped pecans or walnuts (optional)
- Flaky salt for the top (optional)
How to Make Butterscotch Bars in an 8×8 Pan
- Heat the oven to 350°F. Line an 8×8 pan with parchment, leaving an overhang on two sides.
- Mix the sugar and butter. Stir the melted butter and brown sugar together until glossy, about 1 minute.
- Add the egg and vanilla and stir until smooth.
- Add the dry ingredients. Stir in the flour, baking powder and salt until just combined, then fold in 3/4 cup of the chips and the nuts.
- Spread and top. Spread the thick batter evenly in the pan and press the remaining 1/4 cup of chips into the top. Sprinkle with flaky salt if you like.
- Bake 25 to 30 minutes, until the edges are golden and set and the center looks just barely set. A toothpick in the center should come out with moist crumbs.
- Cool completely in the pan, at least 1 hour, before lifting out and cutting.
Cook and Prep Times
- Prep: 10 minutes
- Bake: 25 to 30 minutes at 350°F
- Cool: 1 hour
- Serves: 16 bars
Chewy or Cakey
For chewier bars, use dark brown sugar and take them out at the low end of the time range; they firm up as they cool. For cakier bars, beat the egg and sugar together for 2 minutes before adding the butter, and bake the full 30 minutes.
Changing the Pan Size
- 9×9 pan: use the same recipe and bake 22 to 27 minutes; the bars will be slightly thinner.
- 9×13 pan: double the recipe (2 eggs) and bake 28 to 33 minutes.
Storage
Keep the bars in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
Frequently Asked Questions
Are these the same as blondies?
Very close. Blondies usually use chocolate chips; butterscotch bars use butterscotch chips and lean harder on brown sugar for a caramel flavor.
Why are my bars greasy?
The butter was too hot when it went in. Let it cool for 5 minutes after melting.
For more bakes sized for the same pan, see our blondies for an 8×8 pan, pecan pie bars in an 8×8 pan and millionaire shortbread in an 8×8 pan.
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