This easy butterscotch brownies recipe has a chewy, soft center speckled with butterscotch chips and toasted pecans all flavored with a rich browned butter batter!
Why this recipe works
Butterscotch brownies, butterscotch blondies, whichever you want to call them – they’re seriously good. They’re chewy and soft towards the center held together by crispy golden edges with hints of butterscotch in every bite.
These butterscotch brownies are very similar to classic blondies using a rich browned butter base with the addition of butterscotch chips and toasted chopped pecans. We call them brownies (even with the lack of chocolate) because the texture is closer to a brownie than it is to a blondie, but you can call them either or and they’ll still be just as amazing.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BUTTERSCOTCH CHIPS – This is a recipe centered around butterscotch morsels, so of course I would recommend sticking to them for this recipe! You can always sub half of the butterscotch chips with white chocolate or semi-sweet chocolate chips for an extra oomph.
NUTS – We love the flavor toasted pecans add against the butterscotch chips. You can easily substitute with either chopped almonds or walnuts if preferred. For a nut-free version, simply replace the nuts with extra butterscotch chips.
BROWN SUGAR – Using dark brown sugar in your butterscotch blondies will give them a more caramel-like flavor thanks to the higher molasses content. You can substitute with light brown sugar for a slightly different flavor profile if that’s what you have on hand.
How to Make Butterscotch Brownies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F.
- Line an 8×8-inch baking pan with 2 sheets of parchment paper long enough to extend over the sides of the pan to make a sling. (This will make removing the brownies from the pan easier.)
- Heat the butter in a small saucepan over medium heat. When you see the butter start to foam, stir with a soft silicone spatula, scraping up any bits from the sides and bottom of the saucepan.
- Continue stirring until the butter has turned a medium golden brown (approximately 6-8 minutes), then remove the saucepan from the heat and pour the browned butter (with all the bits) into a large heat-proof bowl.
EXPERT TIP – To ensure you don’t burn the butter, take the saucepan off the heat at the first sight of it turning medium-golden. The butter will continue to darken in the saucepan until it gets poured into the heat-proof bowl.
- Add the brown sugar and vanilla extract and stir to combine.
- Stir in the eggs and set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter/sugar mixture, stirring until the ingredients are well combined.
- Fold in the toasted pecans and butterscotch chips.
- Transfer the batter to the prepared baking pan, spreading it out in an even layer and making sure to get the batter into all the corners.
- Bake for 20 to 25 minutes, checking to ensure that the brownies are not overbaking. They should be golden along the edges while the center is still soft.
- Remove the brownies from the oven and place the baking pan on a wire rack to cool for 30 minutes before slicing.
Frequently Asked Questions & Expert Tips
Store the fully cooled brownies in an air-tight container kept at room temperature for 2-3 days.
Yes, you can freeze them! Slice the cooked and cooled brownies and place them on a baking sheet to flash freeze until solid. Once solid, wrap them individually in parchment paper and place them in an air-tight container or large ziptop bag to freeze for up to 3 months. Unwrap and thaw at room temperature. Optionally rewarm them by popping them in the microwave or oven.
If you want a more ‘wet’ brownie, take them out of the oven when they are lightly golden brown around the edges and the middle is still soft. Then, remove the brownies from the pan and let them cool on the counter. If you leave the brownies in the pan, they will continue to bake and set while they cool. You will know the brownies are done when a toothpick inserted into the center comes out mostly clean with a few crumbs.
Serving Suggestions
Enjoy your butterscotch brownies warm with a scoop of vanilla ice cream, and for extra decadence, a drizzle of caramel sauce. They’re excellent all on their own as well – both warm and at room temperature.
More Brownie and Bars Recipes
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Butterscotch Brownies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 cup unsalted butter
- 1 ½ cups dark brown sugar lightly packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup toasted pecans chopped
- ¾ cup butterscotch chips
Things You’ll Need
Before You Begin
- If using Kosher salt, increase the salt to ¾ teaspoon.
- Putting clips to hold down the parchment paper makes spreading the thick brownie batter easier.
- You can easily substitute with either chopped almonds or walnuts if preferred. For a nut-free version, simply replace the nuts with extra butterscotch chips.
- If you want a more ‘wet’ brownie, take them out of the oven when they are lightly golden brown around the edges and the middle is still soft. Then, remove the brownies from the pan and let them cool on the counter. If you leave the brownies in the pan, they will continue to bake and set while they cool.
Instructions
- Preheat the oven to 350°F.
- Line an 8×8-inch baking pan with 2 sheets of parchment paper long enough to extend over the sides of the pan to make a sling. (This will make removing the brownies from the pan easier.)
- Heat the butter in a small saucepan over medium heat. When you see the butter start to foam, stir with a soft silicone spatula, scraping up any bits from the sides and bottom of the saucepan.1 cup unsalted butter
- Continue stirring until the butter has turned a medium golden brown (approximately 6-8 minutes), then remove the saucepan from the heat and pour the browned butter (with all the bits) into a large heat-proof bowl.TIP – To ensure you don’t burn the butter take the saucepan off the heat at the first sight of it turning medium-golden. The butter will continue to darken in the saucepan until it gets poured into the heat-proof bowl.
- Add the brown sugar and vanilla extract and stir to combine.1 1/2 cups dark brown sugar, 2 teaspoons pure vanilla extract
- Stir in the eggs and set aside.TIP – When adding the eggs to the butter/sugar mixture, ensure it is not too hot (you don’t want to ‘cook’ the eggs).2 large eggs
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.1 3/4 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Add the flour mixture to the butter/sugar mixture, stirring until the ingredients are well combined.
- Fold in the toasted pecans and butterscotch chips.3/4 cup toasted pecans, 3/4 cup butterscotch chips
- Transfer the batter to the prepared baking pan, spreading it out in an even layer and making sure to get the batter into all the corners.
- Bake for 20 to 25 minutes, checking to ensure that the brownies are not overbaking. They should be golden along the edges while the center is still soft.
- Remove the brownies from the oven and place the baking pan on a wire rack to cool for 30 minutes before slicing.
Expert Tips & FAQs
- Store the fully cooled brownies in an air-tight container kept at room temperature for 2-3 days.
- Freezing – Slice the cooked and cooled brownies and place them on a baking sheet to flash freeze until solid. Once solid, wrap them individually in parchment paper and place them in an air-tight container or large ziptop bag and freeze for up to 3 months. Unwrap and thaw at room temperature. Optionally rewarm them by popping them in the microwave or oven.
Nutrition
Kristen Rittmer
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