Butterscotch brownies are rich and buttery another sweet memory from my childhood. If you haven’t had them before they’re made from scratch caramel brownies filled with the buttery rich flavor of butterscotch. As a child, I would have preferred them without walnuts but now, I think nuts are an absolute must. Toasted pecans are tasty in these brownies, too.
- 2 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup [2 sticks] butter
- 2 cup light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 cup walnut pieces roughly chopped and toasted
- 1 [11.5] oz package butterscotch morsels divided
- Preheat the oven to 350°F. Sift together the all purpose flour, baking powder and salt. Set aside.
- In a medium sauce pan, 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 mixing bowl. Cool until it's to warm to the touch.
- Use a hand mixer to beat in the vanilla and the eggs one at a time. Gradually add the dry ingredients and continue to beat until moistened. The batter will be stiff.
- Mix-in half of the butterscotch chips and all of the toasted walnuts by hand.
- Spritz a 9 x 13 inch non stick pan with baking spray.
- Spread the batter into the pan and sprinkle the top with the remaining butterscotch chips pressing gently into the batter.
- Bake for 30 minutes 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.
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.