Ingredients
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter (softened): 1 cup (2 sticks)
- Light brown sugar (packed): 2 cups
- Large eggs: 2
- alcohol-free vanilla extract: 1 teaspoon
- Butterscotch chips: 1 (11-ounce) bag
Instructions
- Step 1: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly spray with cooking spray.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until the mixture is light and fluffy.
- Step 3: Beat in the eggs one at a time until fully incorporated, then stir in the vanilla powder until combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined (do not overmix). Gently fold in the bag of butterscotch chips.
- Step 5: Spread the batter evenly into the prepared 9×13-inch pan. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Step 6: Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting them into squares.
Notes
- Store fully cooled bars in an airtight container at room temperature for up to four days, where they will maintain their rich chewiness.
- If you crave that fresh-from-the-oven gooiness, microwave an individual bar for 10–15 seconds just until the butterscotch chips start to melt again.
- Serve these warm bars alongside a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce to enhance the deep butterscotch flavor.
- For the lightest and most tender texture, ensure your butter is genuinely softened for proper creaming, and mix the flour only until the streaks disappear to avoid overdeveloping the gluten.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American