Ingredients
Method
- Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
- Cream softened butter on medium speed with an electric mixer until light and fluffy.
- Gradually add brown and granulated sugars to the butter, beating for 2 minutes until airy.
- Incorporate eggs one at a time, beating well after each addition to ensure emulsification.
- Mix in butterscotch extract until fully blended.
- In a separate bowl, whisk flour, baking powder, and salt. Add to butter mixture in batches, mixing until just combined.
- Fold in chocolate chips if using, being careful not to overmix.
- Spread batter evenly in the prepared pan and bake for 23–25 minutes until edges are golden and center is set with minimal crumbs.
- Cool in the pan for 10–15 minutes before slicing into 12 bars.
- Transfer to a wire rack to cool completely for cleaner cuts.
- Store in an airtight container at room temperature.
Nutrition
Notes
Use non-alcoholic butterscotch extract to align with halal requirements.
Chilling the batter for 30 minutes enhances flavor development and texture.
Optional chocolate chips add a melty center; substitute with oats or nuts for dietary preferences.
Avoid overbaking to maintain the desired gooeyness.
Sprinkle additional granulated sugar on top for a caramelized crust.
Chilling the batter for 30 minutes enhances flavor development and texture.
Optional chocolate chips add a melty center; substitute with oats or nuts for dietary preferences.
Avoid overbaking to maintain the desired gooeyness.
Sprinkle additional granulated sugar on top for a caramelized crust.