Butterscotch Blondies with Jaca

By Jaca Kitchen · · Updated

These sugar-free butterscotch blondies swap brown sugar for Jaca allulose, so you get chewy, buttery, caramel-rich bars with 0 grams of sugar and all the nostalgic butterscotch flavor. Allulose browns and caramelizes just like sugar, which is exactly why it shines in a butterscotch bar — you get those deep toffee notes without the blood-sugar spike.

This is a Jaca-adjusted, healthier take on the classic: every bit of brown sugar is replaced with Jaca allulose at double the amount, for a dense, golden-edged, chewy-centered blondie that tastes like it came straight from the bake-sale table.

Prep: 15 min  |  Cook: 32 min  |  Total: about 47 min  |  Makes: 24 bars

Ingredients:

  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 4 cups Jaca allulose (replaces 2 cups brown sugar — Jaca at 2× the sugar)
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • 1 tablespoon molasses, optional (for a deeper brown-sugar color — adds a trace of sugar)
  • Flaky sea salt, for sprinkling (optional)

Instructions:

  1. Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease.
  2. In a large bowl, whisk the melted butter and Jaca together until smooth and glossy. (Stir in the molasses now if using.)
  3. Whisk in the eggs and vanilla until the batter is smooth and slightly thickened.
  4. Add the flour, baking powder, and salt. Fold just until no dry streaks remain — don't overmix. Fold in the toasted pecans.
  5. Spread the batter evenly into the pan and smooth the top. Sprinkle with flaky sea salt if desired.
  6. Bake 30–33 minutes, until the top is golden and set and a toothpick comes out with a few moist crumbs. Jaca browns faster than sugar, so if the top darkens too quickly, tent loosely with foil for the last 10 minutes.
  7. Cool completely in the pan — allulose bars firm up as they cool — then lift out using the parchment and cut into 24 squares.

Jaca tip: Because allulose holds more moisture than sugar, let these cool fully before slicing for clean, chewy squares. Store in an airtight container at room temperature up to 4 days.

Why Jaca? Jaca allulose bakes, browns, and caramelizes like real sugar but has about 90% fewer calories and essentially no impact on blood sugar — so these butterscotch blondies deliver all the toffee-rich flavor with 0g of sugar. Shop Jaca allulose.