Rich and buttery Butterscotch Brownies are made with a chewy caramel-like brown sugar dough that's laced with toasted nuts and butterscotch baking chips. They're baked until golden transforming into a buttery bite of dessert heaven.
Easy Butterscotch Brownies Recipe
How to Make the BEST Butterscotch Brownies Recipe
If you haven't had this type of blonde brownie bar before, think of them as made-from-scratch caramel brownies filled with the decadent flavor of butterscotch and toasted nuts.
- Ingredients you'll need to make homemade Butterscotch Brownies: All purpose flour, baking powder, salt, butter, butterscotch flavored baking chips, light brown sugar, vanilla extract and large eggs.
- Kitchen tools you'll need: Hand mixer, medium heavy bottomed saucepan, sheet pan, whisk, large bowl, silicone spatula or similar, medium bowl, nut chopper or sharp knife and cutting board, measuring cups and spoon and one 13 x 9 inch non stick metal baking pan.
- Make an effort to allow the brown sugar- butter mixture to cool to ever so slightly warm before beating in the vanilla and eggs.
- When sifting together dry ingredients a whisk works like a charm.
- I highly recommend the spoon and scoop method when measuring the flour. By that I mean, spoon the flour into the measuring cup and then level using a knife. Never scoop the measuring cup into the flour or it can become compacted.
- Store Butterscotch Brownies at room temperature in an airtight container for up to 5 days.
- Butterscotch chips can be found on the baking aisle along with the other chocolate chips. They're readily available and what makes these brownies full flavored.
- You can swap the walnuts with pecans using the same amount. Should you prefer, they can be omitted without any other adjustments being made.
- You can freeze them after cooling completely, for up to 3 months.
More Cookie Bars and Brownies Recipes to Make
- My Oatmeal Chocolate Chip Cookie Bars are a bite from my childhood.
- Double Chocolate Brownies is one of those treats that you likely have all of the ingredients on hand to make at the drop of a hat.
- These ooey gooey Turtle Cookies are made in a muffin pan.
- Bodacious Butterfinger Bars never last long.
- Easy Cherry Pie Crumb Bars are a cake mix hack that anyone can make.
- Chocolate Crinkle Cookies are a holiday must-make!
- If brownies are your passion browse this mouthwatering collection of 21 Out-Of-This-World Brownie Recipes from my Parade Magazine kitchen.
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Helpful Kitchen Items:
- 1 cup walnut pieces roughly chopped and toasted
- 2 ½ cup all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter 2 sticks
- 2 cup light brown sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1 11 oz package butterscotch morsels divided
- Preheat the oven to 350°F. Spritz a 13 x 9 inch non stick pan with baking spray. Set aside.
- To toast the nuts: Spread the walnuts in a single layer on a baking sheet. Toast for 6-8 minutes at 350°F then cool completely before adding to the batter.
- In a medium bowl, use a whisk to sift together the all purpose flour, baking powder and salt. Set aside.
- In a medium heavy bottomed saucepan, melt together the butter and brown sugar over medium heat. Cook for 2-3 minutes until the sugar has melted, stirring constantly.
- Remove from the heat and pour into a large mixing bowl. Cool just until it's warm to the touch.
- Use a hand mixer to beat the vanilla and eggs into the brown sugar mixture, one at a time. Gradually add the dry ingredients and continue to beat just until moistened. The batter will be stiff.
- Mix-in ½ of the butterscotch chips and 1 cup toasted walnuts by hand.
- Spread the batter into the pan and sprinkle the top with the remaining butterscotch chips. Press gently into the batter.
- Bake for 30 minutes or until a toothpick inserted into the center comes back with moist crumbs and the top is lightly golden.
- Cool to room temperature before attempting to cut into squares and remove from the pan. Store in an airtight container at room temperature for up to 5 days.