Butterscotch Brownies

This is the best butterscotch brownie recipe! So chewy, moist, and delicious! Betcha can’t eat just one!

This recipe is a delicate mix of chewy texture, sweet butterscotch flavor, and a nice little crunch of walnuts. It’s the perfect dessert bar recipe for easy entertaining! For another delicious dessert bar recipe, try my Pecan Squares with Shortbread Crust. 

What is a Butterscotch Brownie?

• A butterscotch brownie, or butterscotch blondies, is a dessert bar made in a similar fashion to a traditional chocolate brownie recipe.
• Except instead of chocolate, a mix of sugars gives this brownie bar its “blonde” color and caramel flavor. And it’s the brown sugar that gives it its soft, chewy texture.
• Personally, I don’t like a gooey texture; I find blondies are better with a chewy, cake-like texture. For this, I don’t underbake a blondie the way I would a brownie recipe, which I do think is better a bit underbaked for a gooey, fudgy center.
• The butterscotch flavor is created with the help of some Tollhouse Butterscotch Chips. But you could skip the butterscotch chips and use dark or semi-sweet chocolate chips instead. I really love the Tollhouse Dark Morsel chips for this since the dark chocolate will nicely offset the sweetness of the blondie.
• Simply add the butterscotch chips or chocolate chips to the brownie batter after it’s made and mixed. 
• I also like to add walnuts to blonde brownies for a nice, buttery crunch, and pecans are great, too. If you have extra walnuts, you can use them up in my Fig and Walnut Cookie recipe.

Ingredients:

• Butter: Land O’ Lakes salted butter is my favorite for this recipe. It’s more flavorful than unsalted butter. I use it for all my cookie recipes, such as my Brown Butter Chocolate Chip Cookies, White Chocolate Cranberry Cookies, or my Peanut Butter Cookies.
• White Sugar: For the light and crispy texture.
• Light Brown Sugar: For the chewy texture and rich flavor.
• Eggs: Use only two to keep the chewy texture. Use room-temperature eggs to allow the eggs to interact easily with the butter.
• Vanilla Extract: Use pure vanilla extract (nothing labeled imitation vanilla) for the best flavor.
• All-Purpose Flour: All you need is all-purpose flour, not cake flour.
• Baking Soda: Baking soda makes the blondies chewier than baking powder.
• Kosher Salt: To enhance all the flavors.
• Walnuts add a nice, crunchy, and buttery flavor to the blondies, but you could also use macadamia nuts or chopped pecans.
• Tollhouse Butterscotch Chips: For that delicious butterscotch flavor, you could also use dark chocolate chips or white chocolate chips.

Watch My Butterscotch Brownie Video Demo

The Best Baking Pan 

• The real game-changer for making the butterscotch chip brownies is a removable-bottom brownie tin.
• It will give you tight corners and clean edges for equal-sized squares.  Who knew such a contraption existed?!
• I think it’s probably a cake pan, but it works well for any type of dessert bar, too!
• I also use it for my delicious Blueberry Crumb Cake Recipe too.
• Just be sure you spray it well with baking spray, and distribute the spray with a pastry brush, for an easier release once the brownies are baked. 

Adjustments for an 8 x 8 Brownie Pan

• If you only have an 8″ x 8″ pan, that’s OK, you’ll just have thicker brownies! 
• Line the pan with two pieces of parchment paper going opposite directions, like a cross, and creasing the sides. This will make them easier to remove from the pan.
• Keep the baking temperature the same, and increase the baking time by 5-10 minutes. Check on it at 5 minutes, and if the toothpick isn’t coming out clean, increase by 2-3 minute increments until fully baked inside.
• Just be careful not to over-bake your brownies; they will be dry and lose their chewiness. 

The Batter with Be Sticky and Thick

• This batter resembles cookie dough. It is sticky and thick, and you may wonder if you have enough to fit in the pan.
• Rest assured that it will rise in the oven to the height of a traditional brownie.
• To make the dough easier to spread, transfer the whole mound of dough into the center of the pan, and then smooth it out to the corners as an even layer with an offset spatula. This will ensure even baking of your blondies. 

Serving and Storage Tips

• Serve your freshly baked butterscotch brownies with a cup of coffee or tea. They are also really good with a scoop of vanilla ice cream and a drizzle of my homemade hot fudge sauce or store-bought butterscotch sauce.
• These brownies are actually even better when made a day ahead because they get chewier the longer they set up and rest in an airtight container in the refrigerator.
• After they are baked and completely cool, cover and refrigerate.
• Then remove them from the refrigerator 30 minutes before serving to allow them to come up to room temperature.
• You can also freeze them! Place the squares in a freezable container, separated with wax paper, and store in the freezer for up to one month.
• To defrost, place them in the refrigerator overnight, or pop them in the microwave for 30-:45 seconds until warmed through. 

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