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buttery butterscotch blondie bars

Here’s a quick and easy recipe for buttery butterscotch bars. Browned butter and toasted cashew nuts make this recipe a keeper. You can substitute other kinds of nuts if you like.
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Dessert
Cuisine Filipino
Servings 16 pieces
Calories 156 kcal


  • 170 grams butter 1 1/2 sticks
  • 275 grams brown sugar 1 1/4 cups
  • 2 eggs large
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking powder
  • 240 grams flour 2 cups
  • 100 grams cashew nuts toasted and chopped


  • Line an 8×8 baking pan with baking paper. Preheat the oven to 180C/350F.
  • Sift baking powder and flour together.
  • In a small saucepan over low heat, melt the butter until it bubbles and starts to clear up. Continue to cook while stirring with a spatula until it starts to smell toasty and nutty. Immediately remove from heat and transfer to a bowl to cool.
  • Add the brown sugar, vanilla, and salt to the butter. Whisk until smooth.
  • Add the eggs one at a time, whisking to mix after each addition.
  • Fold in the flour and cashew until no flour streaks is visible. Do not over mix the batter.
  • Pour onto the prepared baking pan and bake for 20-27 mins. For fudgy butterscotch bars, remove after 20-22 minutes.
  • Remove from the oven and cool cutting.



I baked mine until 27 minutes but they were still soft but not so fudgy.
Put the cooled butterscotch in the fridge for 1-2 hours before slicing. This makes it easier to cut up in squares.
If you want thicker butterscotch bars, use a smaller baking pan.
You can use other types of nuts like walnuts, pecans, and pistachios.
Keyword bars