Browned Butter Butterscotch Bars
These chewy Browned Butter Butterscotch Bars get a delicious kick from browned butter, for a wonderfully rich and sweet one-bowl cookie bar!
I looove making bar cookies. They’re so easy, with endless possibilities. They’re portable, delicious, and can either go chocolate-y and rich, fruity and light, or totally caramel-y. I love how I can whip up a batter or a dough, usually a one step process, and throw it all into a parchment-lined pan to bake. No mess, no hassle, no cookie scoop. It makes like so much easier.
So, no surprise, a ridiculous amount of bar cookies have been coming out of my kitchen recently. Because they’re so easy, I just keep on making them. Bad for my waistline, but good for you guys!
I constantly seek recipe inspiration from all over the web, but since this bar cookie kick, I’ve been going back to Averie Cooks over and over. Her bar cookie recipe list is to die for. I drool just looking at it!
No surprise, this recipe is derived from a recipe on her site. These bars are sweet, but also have a nutty depth of flavor from the browned butter. If you’ve read my blog for a while, you know I love brown butter. I thought it was time to bring it back…it had been a while since it had been featured in a recipe here!
When I found the recipe for these Browned Butter Caramel and Butterscotch Bars, I couldn’t resist making them immediately. I mean, hello?! Look at the ingredient list! It’s pretty much a list of Rachel’s Favorite Things (excluding chocolate and peanut butter. I should remedy that…).
I did kick the caramel to the curb to allow the butterscotch to shine, because I feel like it’s butterscotch that usually gets kicked to the curb. It doesn’t get nearly enough love from me.
These bars are so chewy, almost fudgy for something that doesn’t have chocolate in it. They are super sweet, but the brown butter and salt counteract it a bit. If you don’t want them as sweet, reduce the sugar by 1/4 cup and you’ll be in heaven. Not a butterscotch fan? Get out!
…Just kidding, you can totally replace the butterscotch chips with chocolate chips, peanut butter chips, white chocolate chips, a mix of all of the above; really, whatever floats your boat! These bars are versatile.
I hope you give these a shot, and if these aren’t your thing, don’t worry…more bar cookies are coming your way! :)Print
Browned Butter Butterscotch Bars
- Yield: 16 bars 1x
- 1/2 cup 1 stick unsalted butter
- 1 cup dark brown sugar (packed)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup butterscotch chips
- Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
- Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
- Add the brown sugar to the browned butter and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the butterscotch chips. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
- Bake for 15 to 20 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
I’m so glad you like my recipe! Your bars turned out beautifully! I love the recipe and it’s my go-to base for all my bars/blondies along these lines! I really could use one of those bars right now! :)
Salty sweet delights! Oh how I wish I could try one of these. I might just have to make them. I really like how these photos turned out.
Tremendous! Love this recipe of Averie’s and I’m glad to see you making it your own, Rachel. Lovely photography! You’re truly making me drool over these moist ooey-gooey bars of yours. LOVE butterscotch! Mmmm. Between you, Averie, Sally and Cassie, I am a goner over banana bread and butterscotch this week! ;) xo
These sound like the most heavenly bars in all the land. YUM!
SEND THESE TO GUAM NOW!!!! I need me some Bakerita lovin out here!
You are so right– Averie is kind of a baked goods recipe genius! The bases that she posts are so reliable and delicious! Yours turned out so pretty! Love these! They look chewy and soft and super buttery yum!
I always forget about bars … but they are so easy! These sound so good – I think I need to make cookie bars soon!
What scrumptious Butterscotch Bars! They are just irresistible!
Oh, what I wouldn’t give for one of these bars right now! They look so mouthwatering!
You had me at browned butter. These look amazing! They really do look crazy versatile – I can’t wait to make them.
Browned butter AND butterscotch in one bar?! These sound too good to be true!
Ah these look amazing. I loooove butterscotch/brown butter combo.
I was looking for butterscotch bars recipe and found this page. I am a grandmother who has made many cookies, cakes, brownies, and bars, but have not made butterscotch bars. I will let you know my thoughts on your recipe. Can’t wait to try it!
I just made these and they were awesome. I think I will be using this recipe at my Christmas cookie exchange party. Thanks for the great recipe!
So glad you liked them! I recently made them as well, and they’re always a hit. Thanks for trying them Jill!
can you use gluten free flour?
Definitely! Sub in an equal amount of your favorite GF flour blend.
Delicious and incredibly easy to make. Thank you for this great recipe!
So glad you enjoyed them, Amy!
Is it possible to substitute something else for the egg? My son is allergic to eggs.
A flax egg should work fine here – just combine 1 tbsp flax meal + 2.5 tbsp water, whisk and let set for 10 minutes, whisking a few times throughout. Enjoy!!