Butterscotch Brownies

A white plate with a pile of blond brownies on it with others in the back - square

These butterscotch brownies are rich, chewy, and full of deep, buttery flavor. A fun spin on the classic chocolate version, they deliver sweet caramelized notes in every bite—perfect for dessert trays, lunchboxes, or whenever you’re craving a cozy treat.

Course Dessert

Cuisine American

Keyword blonde brownies, butterscotch brownies

Prep Time 5

Cook Time 40

Total Time 45

Servings squares

Calories 210kcal

Author Elaine Benoit

Equipment

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.

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