I finally perfected my Chewy Butterscotch Brownies after learning a small brown sugar and butter trick that I can’t wait to share.

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I almost didn’t believe how good these turned out. I thought blonde brownies could never be that exciting but these Chewy Butterscotch Brownies surprised me, every bite sticky sweet and somehow chewy in the middle.

I used plenty of brown sugar and butter so the flavor is deep, caramel like, but with little bursts of butterscotch that keep you guessing. I kept messing with the recipe while testing so there are a few tiny flaws, like a slightly cracked top sometimes.

But honestly, that’s part of the charm, it makes you want to tear a piece off and find out why.

Ingredients

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Unsalted butter: adds rich fat and calories, little protein, helps texture and moistness.
Light brown sugar: mostly carbs, very sweet, adds moisture and a toffee like taste.
Eggs: provide protein, structure, some fat, binds batter, keeps brownies tender.
Vanilla extract: small flavor, no nutrients, amps sweetness perception, makes it smell like home.
All purpose flour: mostly carbs, some protein, gives structure, not much fiber or vitamins.
Butterscotch chips: ultra sweet, mostly sugar and fat, add chewy melty pockets of caramel goodness.
Pecans or walnuts: optional nuts add healthy fats, some protein, crunch and nutty bitterness contrast.

Ingredient Quantities

1 cup (226 g) unsalted butter, melted

2 cups (440 g) packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups (190 g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 cups (255 g) butterscotch chips

1/2 cup chopped pecans or walnuts, optional

How to Make this

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1. Preheat oven to 350 F (175 C) and line an 8 by 8 or 9 by 9 pan with parchment leaving an overhang so you can lift the brownies out, then lightly grease the paper or pan so nothing sticks.

2. In a large bowl whisk together the melted butter and packed light brown sugar until glossy and smooth, let it cool for a minute or two so the eggs dont scramble when you add them.

3. Beat in the eggs one at a time, then stir in the vanilla, mix until just combined, dont overbeat or youll make the brownies cakier.

4. In a separate bowl whisk the all purpose flour, baking powder and fine salt so its evenly distributed.

5. Add the dry mix to the wet mix and fold with a spatula just until there are no streaks of flour, a few tiny lumps are fine.

6. Fold in 1 1/2 cups butterscotch chips and the optional 1/2 cup chopped pecans or walnuts, reserve a handful of chips to press on top so they look pretty after baking.

7. Spread the batter into the prepared pan, smooth the top and press the reserved chips gently into the surface.

8. Bake for 25 to 30 minutes until the edges are set and a toothpick in the center comes out with a few moist crumbs not raw batter, if you used a 9 by 9 check at 22 minutes because it will bake faster.

9. Cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares, cooling is key for chewy, fudgy texture.

10. Store cooled squares in an airtight container at room temp for up to 3 days or freeze for longer, warm gently before serving if you want the chips gooey again.

Equipment Needed

1. 8×8 or 9×9 square baking pan (for best results line with parchment so you can lift the brownies out)
2. Parchment paper (leave an overhang, scissors or tear it to size)
3. Large mixing bowl
4. Small bowl for dry ingredients
5. Whisk (for sugar + butter and for the dry mix)
6. Rubber or silicone spatula (for folding batter, dont overmix)
7. Measuring cups and spoons, plus a kitchen scale if you want precise results
8. Wire cooling rack
9. Toothpick or cake tester (to check doneness)
10. Oven mitts or pot holders

FAQ

Q: What temperature and time should I bake these in, and how do I know when theyre done?

A: Bake at 350°F (175°C). In a 9×13 pan expect about 22 to 28 minutes, in an 8×8 pan 28 to 35 minutes. Theyre done when edges are set and a toothpick comes out with moist crumbs not wet batter, the center will still be a little soft but not jiggly.

Q: Can I swap the light brown sugar or use less sugar?

A: Light brown sugar gives chew and moisture, you can use dark brown for deeper flavor or half brown/half granulated if you want less molasses taste. You can cut up to 1/4 cup sugar but the texture will change, might be less fudgy.

Q: Why did my brownies turn out cakey or greasy?

A: Cakey means you probably overmixed or used too much flour, or overbaked. Greasy can happen if you underbaked a bit then cooled warm, or if butter measurement was off. Measure flour by spooning and leveling, mix just till combined, and cool fully before slicing.

Q: Can I add or swap mix-ins like chocolate chips or nuts?

A: Yes, you can swap butterscotch chips for semisweet, white chocolate, or toffee bits. Nuts are optional — 1/2 cup chopped pecans or walnuts works great. Toast nuts first for better flavor, toss chips in a little flour so they dont sink.

Q: How should I store or freeze these brownies?

A: Store in an airtight container at room temp up to 3 days, in the fridge up to 1 week. For longer keep, wrap tightly and freeze up to 2 to 3 months, thaw at room temp before serving.

Q: My butterscotch chips melted into the batter, how do I keep them chunky?

A: Toss chips with 1 teaspoon flour before folding in, or fold them in right at the end and press a few on top before baking. Chilling the batter 15 minutes can help too, so they hold shape better.

Butterscotch Brownies Recipe Substitutions and Variations

Unsalted butter (1 cup): swap with 1 cup neutral oil like canola or vegetable for a fudgier, chewier brownie; or use 1 cup melted coconut oil for a faint coconut note; if you use salted butter, cut the added salt to about 1/4 tsp. some edge crispiness will be lost, but thats fine if you like gooey.
Light brown sugar (2 cups): swap with equal dark brown sugar for deeper molasses flavor; or use 2 cups granulated sugar plus 2 tbsp molasses (mix well); coconut sugar works 1:1 too but the brownies may be slightly drier and darker.
Eggs (2 large): replace with 1/2 cup applesauce per egg (so 1 cup total) for moist, slightly cakier brownies; or 1/4 cup mashed banana per egg; or use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let gel 5 min) for a vegan option.
Butterscotch chips (1 1/2 cups): swap with caramel or toffee bits for a similar sweet, buttery hit; white chocolate chips also work if you want a creamy sweetness; or chop soft caramels and fold in, but dont add too many or theyll melt into blobs.

Pro Tips

1. Let the melted butter cool a minute or two before you add the eggs. If its still hot the eggs will start to cook. To speed cooling set the bowl over a bigger bowl with ice water for 30 to 60 seconds.

2. Dont overmix. Fold the dry into the wet until just barely combined, a few tiny flour streaks or lumps are fine. Overbeating = cakier brownies. If you want extra fudgy bars chill the batter 20 to 30 minutes before baking so it doesnt spread as much.

3. Treat the chips and nuts like texture cheats. Reserve some chips to press on top so they look pretty, chop half of the chips or toast half the nuts so some bits melt into the batter and others stay crunchy. A tiny pinch of instant espresso powder will make the butterscotch flavor pop.

4. Cooling and reheating matter. Cool completely in the pan before lifting with parchment for clean slices, cooling is the real secret to chewy squares. If you want the chips gooey again warm a square 6 to 8 seconds in the microwave instead of nuking the whole batch.

Butterscotch Brownies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally perfected my Chewy Butterscotch Brownies after learning a small brown sugar and butter trick that I can’t wait to share.

Servings

servings

Calories

381

kcal

Equipment: 1. 8×8 or 9×9 square baking pan (for best results line with parchment so you can lift the brownies out)
2. Parchment paper (leave an overhang, scissors or tear it to size)
3. Large mixing bowl
4. Small bowl for dry ingredients
5. Whisk (for sugar + butter and for the dry mix)
6. Rubber or silicone spatula (for folding batter, dont overmix)
7. Measuring cups and spoons, plus a kitchen scale if you want precise results
8. Wire cooling rack
9. Toothpick or cake tester (to check doneness)
10. Oven mitts or pot holders

Ingredients

1 cup (226 g) unsalted butter, melted
2 cups (440 g) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups (255 g) butterscotch chips
1/2 cup chopped pecans or walnuts, optional

Directions

Preheat oven to 350 F (175 C) and line an 8 by 8 or 9 by 9 pan with parchment leaving an overhang so you can lift the brownies out, then lightly grease the paper or pan so nothing sticks.
In a large bowl whisk together the melted butter and packed light brown sugar until glossy and smooth, let it cool for a minute or two so the eggs dont scramble when you add them.
Beat in the eggs one at a time, then stir in the vanilla, mix until just combined, dont overbeat or youll make the brownies cakier.
In a separate bowl whisk the all purpose flour, baking powder and fine salt so its evenly distributed.
Add the dry mix to the wet mix and fold with a spatula just until there are no streaks of flour, a few tiny lumps are fine.
Fold in 1 1/2 cups butterscotch chips and the optional 1/2 cup chopped pecans or walnuts, reserve a handful of chips to press on top so they look pretty after baking.
Spread the batter into the prepared pan, smooth the top and press the reserved chips gently into the surface.
Bake for 25 to 30 minutes until the edges are set and a toothpick in the center comes out with a few moist crumbs not raw batter, if you used a 9 by 9 check at 22 minutes because it will bake faster.
Cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares, cooling is key for chewy, fudgy texture.
Store cooled squares in an airtight container at room temp for up to 3 days or freeze for longer, warm gently before serving if you want the chips gooey again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.