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. Baked until golden, they're a buttery bite of dessert heaven. 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.
Butterscotch Brownies are a Bite of Nostalgia
Cookie Bars and Brownies
Other Butterscotch Goodies To Try
You may also like to try a brunch favorite Butterscotch Banana Muffins and Oatmeal Butterscotch Cookies for your next cookie swap event. 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.
- 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 large mixing bowl. Cool just until it's 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.
- 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.
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!)
So delish!! Easy to make! Always a hit with guests!
I was so excited! Mine turned out terrible, very hard and not gooey at all.
I will try again ☹️
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.
As soon as you have afternoon tea with some drinks or foods I would really suggest to have these mouthwatering sweet butter-scotch brownies .
I'm certain that's a challenge. These will be tasty with or without nuts. Enjoy!
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!
Sure please feel free to substitute wit any nut you can tolerate.
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?
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
Hi Heather, what a sweet comment. I'm so happy you're enjoying my recipes. Thanks for taking the time to let me know.
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