Butterscotch Brownies

Chewy butterscotch brownies have a brown sugar base and are filled with butterscotch chips. They are rich and absolutely yummy!

Butterscotch brownies have a similar base as a blondie and are out of this world! They are perfect for sharing, or stacking on your own plate. If you are looking for a chocolate version try Fudgy Brownies or Nutella Brownies.

Brownie or Blondie?

Butterscotch brownies can also be called butterscotch blondies. The blondie flavoring comes from the brown sugar as opposed to white sugar and cocoa powder in a traditional brownie. Either way, the delicious brown sugar base and chewy texture combined with the butterscotch is absolutely irresistible. 

It is almost a caramel-esque flavor that I find delectable! Pairing that with butterscotch chips just takes this dessert over the top. It is definitely a much-loved treat in our home.

These bars are perfect for sharing and we love to cut some up and take them to parties or other events. The plate is always empty, so you know they are good!

how to make butterscotch brownies

PREP. Prepare a 9×13 baking dish by lining it with parchment paper and preheat the oven to 350°F.

WET INGREDIENTS. Place the butter in a large bowl and melt it. Add brown and white sugar to the bowl and mix. Mix in the eggs, egg yolk, and vanilla.

DRY INGREDIENTS. Sift the flour in a separate bowl. Add the cornstarch, baking powder and salt and whisk together. Slowly stir in the flour mixture into the sugar mixture until just combined.

MIX INS. Add the butterscotch chips & walnuts and fold them into the batter.

BAKE. Spread the batter evenly into the pan and bake for 25-28 minutes. Remove from the oven and add a few more butterscotch chips to the top while it is still hot. Let cool. Cut with a plastic knife and Enjoy!

Serve with a glass of milk or a scoop of vanilla ice cream!!

Variations:

• Mix in shredded coconut
• Add a butterscotch drizzle on top
• Sprinkle large flake sea salt on top

Tips, Variations + Storing Info

Brown sugar is key! As noted, a key ingredient to make these brownies is brown sugar. Typically if a recipe doesn’t state whether to use light or dark brown sugar err on the side of light. 

If you don’t have brown sugar on hand make your own using white sugar and molasses:  

• Light Brown Sugar: 1 cup white sugar + 1 tsp molasses.  
• Dark Brown Sugar: 1 cup white sugar + 2 tsp molasses
• Mix it together with a fork, then use your fingers to rub the molasses evenly into the sugar. 

Here are some additional tips to ensure your butterscotch brownie recipe turns out just right:

• Do not overcook them
• Use unsalted butter—no margarine or oil substitutes.
• Using room temperature eggs so they incorporate better with the other ingredients.
• Line the pan with parchment paper 

STORE in an airtight container for 3-4 days at room temperature. Keep them in the fridge for up to a week.

FREEZE for up to 3 months. If you choose this route be sure to double wrap them . First in plastic wrap then again in aluminum foil or place them together in a freezer Ziploc.

For more Butterscotch Goodies, check out:

• Butterscotch Cornflake Cookies
• White Chocolate Butterscotch Chip Cookies
• Butterscotch Cookies
• Triple Chocolate Chip Cookies