Chewy Butterscotch Brownies Recipe

I can’t even begin to express how madly in love I am with these butterscotch brownies.

They’re soft, chewy, buttery, and, best of all – sweet and salty.

Are you ready for the richest, most decadent brownies on planet earth?

These butterscotch brownies say hello!

They have all the tastes and textures you’d expect from a fudgy brownie, only they’re not brown.

Instead, they’re caramel colored and loaded with sweet butterscotch instead of chocolate.

If you’re as big of a sweet tooth as I am, drop everything and give these butterscotch brownies a try! You won’t regret it. 

The Best Butterscotch Brownies You’ll Ever Try

These butterscotch brownies are the bomb!

They’re not just chewy – they’re also slightly crisp on the outside and perfectly soft, moist, and ooey-gooey in the middle.

With their flawless balance of sweet, buttery, and salty, they’re also insanely addictive.

Seriously, if you’re on a diet, you better skip ahead. There’s no way you’ll be able to resist these bad boys.

And as an added plus, this recipe is a breeze to make. No special ingredients or equipment is needed.

Baking takes just 40 minutes, and you don’t even need to wait that long for them to cool.

So, if you’re on the hunt for a show-stopping, crowd-pleasing dessert, look no further than this butterscotch brownie recipe.

What Is the Difference Between Blondies and Brownies?

From the title, you might’ve expected a dark square of deliciousness with butterscotch chips peeking out.

And from the picture, I’m sure you assumed these were some kind of tasty blondie recipe.

So, what is the difference between blondies and brownies?

The difference between blondies and brownies lies in the ingredients. Brownies typically feature a mix of melted chocolate and/or cocoa, butter and/or oil, white sugar, eggs, and flour. In contrast, blondies don’t use chocolate or cocoa. And they usually call for brown sugar instead of white.

Blondies are lighter in texture, and, thanks to the brown sugar, they’re caramelly and wonderfully chewy.

Since brownies have chocolate and/or cocoa in the mix, they’re much darker. And since they use white sugar, they’re fudgier with a nice, thin crust on the top.

Both are considered a cross between a cookie and a cake.

I think blondies are closer to cookies, whereas brownies are closer to cakes in terms of texture. But that’s subjective.

That said, by definition, these butterscotch brownies are technically also blondies. 

And whatever you call them, one thing’s for sure: they’re absolutely to die for.

Ingredients

These butterscotch brownies are easy to make, thanks to the short ingredient list.

Here’s what you’ll need:

• Flour – the base of almost every baked good. I use all-purpose flour because it’s readily available and cheap.

• Baking Powder – the leavening agent that makes the batter rise. You don’t need a lot because you want the brownies fudgy.

• Salt – to contrast the sweetness of the butterscotch brownies. If you use salted butter, leave this out.

• Butter – one of the two key ingredients that make this dessert ridiculously rich and ooey-gooey! Be sure to use good-quality butter – not margarine.
  • For maximum flavor, try brown butter! Just melt butter in a pan on low until it turns nutty and brown.

• Brown Sugar – the second key ingredient that makes these morsels extra special. Use light or dark brown sugar, depending on how light or dark you want the color to be.

• Vanilla – the standard flavor enhancer of all baked goods. Be sure to use extract or paste – not essence!

• Eggs – for binding the ingredients together. If you want to use an alternative (like mashed bananas), keep in mind that’ll change the taste and texture.

• Butterscotch Chips – while the butter and brown sugar already give these bars iconic butterscotch flavor, I like to also add butterscotch chips to kind of seal the deal.

• Chopped Nuts – though they’re optional, they add a nutty, crunchy contrast to the sweet and chewy treat. I prefer walnuts, but you do you.

How to Make Butterscotch Brownies 

You’ll find detailed instructions below, but here are the highlights:

1. Preheat the oven and prep the baking dish.

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment paper for easy clean-up.

Or if you like butterscotch brownies extra crisp and chewy at the bottom, use a non-stick, ungreased baking pan.

The batter contains a lot of butter anyway, so it shouldn’t stick to the pan that much.

2. Mix the dry ingredients.

Sift together the flour, baking powder, and salt in a bowl. You do this to ensure everything is well distributed before making the batter.

You don’t want to take a bite and get a mouthful of baking powder, right?

3. Mix the wet ingredients.

In a separate bowl, beat the softened butter, brown sugar, and vanilla together with an electric mixer until it’s light and fluffy.

Add the eggs, one by one, beating well after each addition. Also, be sure to scrape the sides of the bowl, so you don’t miss any lumps.

4. Combine the wet and dry ingredients.

Put the mixer away and grab a spatula or wooden spoon. Then gradually pour the dry ingredients into the wet.

Stir and fold the dry into the wet until the mixture is almost combined. YOu should still see some flour streaks.

5. Add the mix-ins.

Add the butterscotch chips and your choice of nuts and gently stir them into the batter until you no longer see streaks of flour.

Stop mixing right away! Don’t keep going, or the brownies will dry out.

6. Bake, cool, and enjoy!

Spoon and spread the batter into the baking pan, and sprinkle more butterscotch chips on top.

Bake until the edges start to pull away from the sides, about 30 to 40 minutes.

Then, let the butterscotch brownies cool in the pan, slice, serve, and enjoy!

Recipe Tips for the Best Butterscotch Brownies

• Use room-temperature ingredients, so everything mixes well. This is mostly important for dairy (eggs and butter). If they’re too cold, they’ll take longer to blend.

• Line the baking pan with parchment paper for easy clean-up. It’ll also help you lift the brownies from the pan. Just leave an overhang on two opposite sides and use them like handles.

• Use the right size pan to ensure the brownies cook according to the recipe and the time listed. This recipe calls for a 9×13-inch pan or two 8×8-inch pans.
  • If you use something smaller, the brownies will be deeper and need longer in the oven.
  • Use a larger baking pan to make thinner butterscotch brownies that are extra crispy on the edges.

• Don’t overbake the brownies, or they’ll be dry in the middle. You’ll know they’re ready when the edges start to pull away from the sides. The batter will look undone in the middle, but it’ll continue to cook as it cools.

Butterscotch Brownies Variations

Want to jazz up your butterscotch brownies even more? There are lots of ways you can go about it, such as:

• More Butterscotch Chips – the adage “less is more” doesn’t apply here!
• Chocolate Chips – use dark, semi-sweet, milk, or white chocolate chips depending on how sweet and decadent you want them. You can even try peanut butter chips!
• Flavorings – add 1 tablespoon of orange zest for a touch of citrus, or a pinch of cinnamon for warmth. If you’re a fan of mocha, try adding a splash of espresso to the mix.
• Butter – if you’re a sucker for sweets with a bit of saltiness, use salted butter. 
• Shredded Coconut – for a bit of texture and a fun tropical twist.
• Sea Salt – sprinkle some on top to help balance out the sweetness of the bars.

Brown Sugar Is a Must for Butterscotch Brownies

This recipe is forgiving, in that you can swap out certain ingredients and still have the same delectable results.

However, the one thing you definitely shouldn’t replace is brown sugar. It’s the key ingredient that makes these brownies chewy, ooey-gooey, sweet, and caramelly.

You can pick between light or dark brown sugar, but again, definitely don’t use any other type of sugar for this recipe.

In case you really can’t get ahold of brown sugar, and you’re dying to try these butterscotch brownies, try these DIY options.

• Light Brown Sugar: whisk together 1 cup white sugar with 1 teaspoon molasses.
• Dark Brown Sugar: whisk together 1 cup white sugar with 2 teaspoons molasses.

How to Store Butterscotch Brownies

Butterscotch brownies have a pretty impressive shelf life, so feel free to double the recipe! Trust me, you’ll want an abundant supply of these goodies.

Store Butterscotch Brownies in The Fridge

Store completely cooled butterscotch brownies in an airtight container.

They’ll keep well for up to 5 days at room temperature and 7-10 days in the fridge.

Store Butterscotch Brownies in The Freezer

Allow the butterscotch brownies to cool completely. 

Then, wrap each square tightly with plastic wrap and aluminum foil. Place them in a freezer-safe container and freeze them for up to 3 months.

Let them thaw at room temperature before serving.

More Brownie Recipes You’ll Love

Godiva Chocolate Brownies
Best Ever Chewy Fudge Brownies
Cosmic Brownies
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Slutty Brownies