Golden Butterscotch Squares are the kind of dessert that makes you stop mid-bite and savor the moment. These buttery squares are packed with rich butterscotch flavor, balanced by the warm sweetness of brown sugar and the gentle crunch of toasted pecans. Every bite is soft, chewy, and melts in your mouth—making them the perfect treat for coffee breaks, afternoon pick-me-ups, or dessert tables.
While butterscotch has been adored for centuries, its popularity really took off in the 1800s when bakers discovered the magic of brown sugar and butter combined. Our version pays tribute to that timeless classic while adding just enough modern flair to keep things exciting.
Because these bars come together quickly in one bowl, they’re ideal for busy bakers who still want an indulgent homemade dessert. Serve them as they are, or warm with a scoop of vanilla ice cream for extra decadence. With their golden glow and chewy texture, Golden Butterscotch Squares are bound to become your new favorite recipe.
Recipe Yield: 16 squares
INGREDIENTS
1 cup unsalted butter, melted and slightly cooled
2 cups packed light brown sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp fine sea salt
1 cup butterscotch chips
½ cup chopped toasted pecans (optional)
INSTRUCTIONS
1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Mix wet ingredients:
In a large mixing bowl, whisk together melted butter and brown sugar until smooth and glossy. Add eggs and vanilla, whisking until fully incorporated.
3. Combine dry ingredients:
In a separate bowl, whisk flour, baking powder, and salt until evenly mixed.
4. Fold and add mix-ins:
Gradually fold dry mixture into the wet mixture until just combined. Stir in butterscotch chips and pecans (if using). Do not overmix.
5. Bake to perfection:
Spread batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
6. Cool and cut:
Let cool completely in the pan before lifting out using parchment overhang. Cut into squares and serve.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Don’t Overbake: Remove from the oven when edges are golden but the center is slightly soft; they’ll firm up as they cool.
- Boost the Butterscotch: For deeper flavor, brown half of the butter before mixing it in.
- Perfect Cuts: For neat edges, chill the cooled bars for 30 minutes before slicing.
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