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

butterscotch brownies cut into squares and lined up on a plate
Soft and Chewy Butterscotch Brownies are a Great Compliment to Traditional Brownies at any BBQ or Picnic

What is a Butterscotch Brownie?

  • A butterscotch brownie or butterscotch blondies as they are also called, are a dessert bar made in a similar fashion as a traditional chocolate brownie recipe.
  • Except, instead of chocolate it’s a mix of sugars that give this brownie bar it’s “blonde” color caramel flavor.  And it’s the brown sugar that gives them their 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 also 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 offset the sweetness of the blondie nicely.
  • Simply add the butterscotch chips, or chocolate chips to the brownie batter after it’s made and mix it it. 
  • I also like to add walnuts to blonde brownies for a nice little buttery crunch or pecans are great too. 
a bowl of butterscotch chips and other ingredients laid out on a counter
Tollhouse butterscotch chips provide the delicious butterscotch flavor

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 actually think it’s probably a cake pan, but it really 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. 
a removable bottom brownie tin on a counter
A 9″ x 9″ removable bottom pan is the best pan to use for tight edges and clean cuts.

Adjustments for an 8×8 Brownie Pan

  • If you only have a 8″ x 8″ pan, that’s OK, you’ll just have thicker brownies! 
  • Line the pan with two pieces or cut 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 mins, 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 or they will be dry and loose their chewiness. 

The Batter with Be Sticky and Thick

  • This batter resembles cookie dough. It will be sticky and thick and you’ll wonder if you have enough of it to fit in the pan.
  • Rest assured that it will rise up in the oven to the height of a traditional brownie.
  • To make the dough easier to spread, transfer the full 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 assure even baking on your blondies. 
a pan of brownie batter smoothed out with an offset spatula
An offset spatula is best for smoothing out a sticky batter or dough. That way your brownies will bake evenly.

Serving and Storage Tips

  • Serve your freshly baked butterscotch brownies with a cup of coffee or tea, or they are also really good with a scoop of vanilla ice cream and a drizzle of my homemade hot fudge sauce too! 
  • These brownies are actually even better when made a day ahead because they get chewier the longer they set up and rest in the refrigerator in an airtight container.
  • 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 too! Place the squares in a freezable container, separated with wax paper, and place them in the freezer for up to 1 month.
  • To defrost, place them in the refrigerator over night, or pop them in the microwave for :30-:45 until warmed through. 
a brownie on a plate pulled apart to show the butterscotch chips inside
These buttery, chewy butterscotch brownies pair beautifully with a cup of coffee, or vanilla ice cream too!

More Great Dessert Recipes!

If You Enjoyed This Recipe

Please Leave a Rating and a Review

Butterscotch Blondies sliced on a rectangular plate

Butterscotch Brownies

Yield: 9 bars
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This recipe is a delicate mix of a chewy texture and sweet butterscotch flavor with a nice little crunch of walnut. It's the perfect dessert bar recipe for easy entertaining!


  • 1 cup (240 g) butter
  • ½ cup (100 g) white sugar
  • 3/4 cup (135 g) brown sugar
  • 2 eggs
  • 1 tsp (5 ml) vanilla
  • 1 3/4 (210 g) cups flour
  • ½ tsp (2.5 ml) baking soda
  • 1 tsp (5 ml) salt
  • ½ cup (75 g) walnuts
  • 1/4 cup (40 g) Tollhouse butterscotch chips


  1. Preheat oven to 350F (176C).
  2. Cream together the butter and sugars with an electric mixer until pale and fluffy, about 5-7 minutes.
  3. Add eggs one at a time, scraping down the bowl between additions. Add vanilla. Beat to combine.
  4. In a separate bowl whisk together the flour, baking soda, and salt. Whisk to combine.
  5. Add flour mixture to butter mixture, in thirds, beating between each addition and scrapping down the bowl as needed.
  6. Add butterscotch chips and walnuts and beat down the bowl as needed.
  7. Transfer to a 9 x9 pan that has either been sprayed with baking spray, or lined with parchment paper.
  8. Bake for 20 minutes until golden brown and set.
  9. Allow to cool and then cut into 9 squares.


  • These are so much easier to release and cut if you make them in a removable bottom brownie pan!
  • These are even better when made a day ahead because the texture gets firmer and the blondies get chewier

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 41mgSodium: 21mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 3g
Brownie cake scooped into a mug with ice cream

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hello,
    Really enjoy your recipes and videos they look really good!!! I have a question, I want to know for 9 x 13 inch rectangle pan do I have to double the recipe? Please let me know.

    Thank you

  2. Hello, where I live aí can’t find butterscotch chips. What could I use instead? Could I make my own butterscotch?
    Love your work.
    Thank you

    1. Hmmm maybe you could use some toffee chips like those heath bar chips or skor chips i think they are also called? But really these will still be good without them so no worries if you can’t find them. So glad you enjoy the recipes! Thx for the support!

  3. Hi Beth,
    First of all, I really have enjoyed the few videos of yours that I have viewed. I am hosting a party this Saturday and am planning to make your butterscotch blondies recipe as one of my desserts. While I love fresh baked goods, in the interest of time it would be nice to make these ahead of time. Can I make them today or tomorrow and have them still be fresh for Saturday? Do they freeze well?
    Many Thanks,
    Kitty Houser

    1. Oh sure. Best thing to do would be to bake them. Allow to cool completely. Then cover and place in the fridge until day of the party. Then 1 hour before serving, remove from the fridge and allow to get to room temperature. This will bring out the flavor and soften the texture 🙂 Hope this helps! And so glad you have enjoyed the videos! Good luck at the party! 🙂

    2. Hi, is it okay if i melt the 1/4 cup of butterscotch chips so as to spread the buttercotch flavor throughout the brownie batter. Or will it spread on its own? Thank you!!

      1. Oh now that’s a great idea! Yes totally fine to do that. In fact that might even give a more uniform butterscotch flavor 🙂 Go for it! (keep me posted on the results!)