Butterscotch Brownies
These butterscotch brownies are a delicious twist on the classic, trading chocolate for rich, buttery sweetness. With their soft, chewy texture and deep caramel-like flavor, they’re the kind of treat that disappears fast, so you might want to make a double batch!
If you make these butterscotch brownies and take them to a family gathering, you are going to be a hero. They will become the most popular dessert at the function because they are so delicious. And I can’t wait for you to try them.
These chewy butterscotch brownies have a history. I mention visiting our closest cousins many times on the blog. Their longtime babysitter was Cilla, and she used to make these brownies but refused to share the recipe when asked.
Cilla died a few months ago, and at her wake, there was a laminated card with this beloved, and much sought-after recipe on it. I squealed when I saw it, which was probably improper on the sad occasion. I told our cousin that I’d make them for the blog, so if someone loses that card, we’ll have it in writing somewhere. I followed Cilla’s recipe as written.
I know Cilla would approve.
We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.
Helpful tips
- Use good-quality butterscotch chips. They make a noticeable difference in flavor, so go with your favorite trusted brand.
- I use salted butter, but unsalted works too—just adjust the added salt to your taste.
- When combining wet and dry ingredients, stir just until incorporated. Overmixing can lead to dense brownies.
- Brown sugar enhances the butterscotch flavor and keeps the brownies soft and chewy. I use light brown sugar, but dark brown sugar adds a deeper, molasses-like flavor if you prefer.
- Keep a close eye on bake time. Butterscotch brownies can overbake quickly. Check a few minutes early using a toothpick or cake tester—when it comes out clean, they’re done.
- Allow the brownies to cool for 15 minutes in the pan before cutting. This helps them set properly and makes for cleaner slices.
- Once you’ve made the original version and enjoyed it, mix it up by folding in chopped nuts, coconut flakes, or even chocolate chips for extra texture.
- Keep brownies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. To freeze, place in a single layer or separate layers with parchment in a freezer bag—they’ll keep well for up to 3 months.
How to make butterscotch brownies
Pre-step
Preheat the oven to 350 degrees. Liberally grease a 13″ x 9″ pan. Get out a large bowl, a medium saucepan, and a rubber spatula.
Step one
Gather the ingredients – all-purpose flour, brown sugar, butterscotch chips, large eggs, butter, baking powder, salt, and vanilla extract.
Step two
You can use a double boiler, but I decided to melt everything in a saucepan.
Add the butter and butterscotch chips to a saucepan and turn the heat on medium. Stand at the stove and stir as the ingredients melt. (A)
Step three
Transfer the melted chips and butter to a large mixing bowl. (B) They will be separated somewhat, and some of the chips will look chunky; don’t stress about it.
Step four
Add the brown sugar to the melted butter and butterscotch chips (C) and mix until just incorporated. (B)
Would you like to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
Step five
Add the eggs and vanilla to the mixture (E) and mix together until incorporated. (F)
Step six
Add the flour, baking powder, and salt to the wet ingredients. (G)
Step seven
Use the spatula and mix the ingredients together. Be careful not to overmix. Add the brownie batter to the baking pan. (H)
Step eight
Bake for 35 minutes. Test with a cake tester or toothpick. If it comes out clean, it is done.
Step nine
Let it cool in the pan for at least 15 minutes before cutting. I set it on a wire rack while it was cooling. Cut while the brownies are still warm.
Let them cool completely in the pan after you cut them into squares.
All that is left is to remove them from the pan and serve them.
Look how moist they are! Mmmm.
Optional bonus tips:
- Line your pan with crinkled-up parchment paper for easy removal and cleanup. This will also help prevent sticking if your pan is older or less nonstick.
- Warm them slightly before serving. A quick zap in the microwave (10–15 seconds) brings back that soft, gooey texture—especially good if they’ve been stored in the fridge or freezer.
Other dessert recipes
Cilla’s favorite cocktail is the vodka gimlet.
And as always, may your dishes be delish.
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Butterscotch Brownies
Ingredients
- 1/2 cup butter (one stick)
- 2 cups butterscotch morsels (I used a full bag)
- 2 cups light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour (sifted if you're ambitious, I didn't)
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350℉ and liberally grease a 13 x 9 pan.
- Add the butter and butterscotch morsels to the saucepan. Turn the heat to medium and stir the two ingredients as they melt. Make sure the butter has melted fully and most of the chips have melted. (You may have a few chunks of butterscotch chips – see photo to see what I mean.)1/2 cup butter, 2 cups butterscotch morsels
- Transfer the melted butter mixture to a large bowl. Add the brown sugar and stir until combined.2 cups light brown sugar
- Add eggs and vanilla and mix well.4 large eggs, 1 teaspoon vanilla extract
- Stir in the flour, baking soda, and salt. Be careful not to overmix.2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt
- Spread evenly in the 13 x 9 pan. Bake for 35 minutes. Check the doneness with either a cake tester or toothpick – it should come out clean.
- Let the butterscotch bars cool in the pan and on a wire rack for 10 – 15 minutes before cutting. You should cut these delicious bars while warm.
- Eat, smile, and enjoy.
Would you like to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
Helpful tips
- The flavor of your brownies will be enhanced by using good-quality butterscotch chips.
- I use salted butter but you can use unsalted if you prefer.
- When combining the wet and dry ingredients, mix just until combined to prevent the brownies from becoming too dense.
- Brown sugar complements the butterscotch flavor and helps create a moist, chewy texture. You can use either light brown sugar as I did, or dark brown sugar; your choice.
- Butterscotch brownies can go from perfectly baked to overdone quickly. Check them a few minutes before the suggested baking time by inserting a toothpick or a cake tester into the center. It should come out completely clean.
- Allow the brownies to cool in the pan before cutting. This helps them set properly and makes for cleaner slices.
- Even though I made this recipe to my friend’s specifications, if you want to add a bit of texture, consider mixing in chopped nuts, coconut flakes, or some chocolate chips. But I suggest following the recipe at least once before experimenting.
- You can store the brownies in an airtight container at room temperature for up to five days or refrigerate for up to two weeks. These also freeze well. Just put them in a gallon freezer bag in a single layer or put a piece of parchment paper between two layers. They will keep for three months.
Nutrition
Originally published in June of 2024.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I made these yesterday for a family gathering, and they were a big hit. Everyone loved them and they were gone within an hour.
Thanks, Joyce. We love them here and bring them to gatherings too.