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
These chewy butterscotch brownies are another sweet memory from my childhood. I have vivid memories of my Mom baking for us and cookie bars were one of our favorite grab-n-go desserts. Chopped walnuts add texture and expand the rich flavor. Toasted pecans would be a tasty addition to these brownies, too. You'll love the caramelized chewy goodness that forms around the edges, transforming these into sheer brownie decadence.
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
Cookie bars and brownies are the equivalent of dessert comfort food.
- 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:
Butterscotch Brownies
Servings: 24 servings
Calories: 297kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Jill Lokay
Are nuts required to complete the recipe? I hate nuts in sweets. Thx
Melissa
You can omit them, if you prefer.
Lorin Wilson
This recipe is simply amazing! It is so quick to prepare and tastes delicious.
I was trying to find a recipe similar to my mom's. I asked her for it, and the recipe was so old, all she had was a list of ingredients. No instructions. I hit the Internet and found a few recipes for "Butterscotch Brownies" or "Blondies" but this seemed to be the closest. I DO remember my mom's recipe had walnuts. I looked at other recipes to see how much they used. Now, I also didn't have any walnuts, but I DID have pecans. I added 1 cup, chopped pecans--that's measuring out a cup of whole pecans, and then chopping them. (I think adding 1 cup of chopped--measured AFTER chopping -- would have been too much.) Talk about a decadent addition! It was like having pralines.
I totally agree with the author that you don't want to overcook these. I usually cook cookies for 5-10 minutes longer in my oven. It's just needed. But, I'm SO glad I only did 40 minutes. One way to tell if they are done is to look at the top. It should be slightly darker on the edges and starting to pull away from the edge of the pan. Also, I do a light touch on the top. It should not EASILY give. (Don't press too hard!)
Margie Grogan
So delish!! Easy to make! Always a hit with guests!
Chris Radloff
I was so excited! Mine turned out terrible, very hard and not gooey at all.
I will try again ☹️
Melissa
Hi Chris, these are blondie-like and aren't gooey. That said, if yours turned out hard, they were over-baked. You likely need to shorten the bake time for your oven.
Jessica Brown
As soon as you have afternoon tea with some drinks or foods I would really suggest to have these mouthwatering sweet butter-scotch brownies .
Melissa
I'm certain that's a challenge. These will be tasty with or without nuts. Enjoy!
Chandra
Thanks it looks great! I can't wait to try it, and my heart always breaks when I get excited about a recipe only to see it contains tree nuts!
Melissa
Sure please feel free to substitute wit any nut you can tolerate.
Chandra
Is it possible to make this without the tree nuts? I'm highly allergic to them, but this looks quiet good. Or if it is necessary to the texture of the brownies, perhaps I could use peanuts?
Melissa
I love butterscotch, too. So happy you like this one, have fun baking!
Kari La Mee
OH MY GOSH!!!! I have DIED and gone to Butterscotch heaven. Butterscotch is my ALL TIME FAVORITE sweet flavor. I AM going to have to make this and pray that I can control myself and NOT eat the whole pan by myself. My BFF makes a killer 5 layer dessert bar for me every christmas. One of the layers is butterscotch.
Thanks a BUNCH for sharing this. I think I just gain 10 pounds LOL
Kari
Melissa
Hi Heather, what a sweet comment. I'm so happy you're enjoying my recipes. Thanks for taking the time to let me know.
Anonymous
Every time I open up you site, I want to finish off the meal across the top of page. I always enjoy reading your recipes and have tried a few, thanks. Heather C