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Butterscotch Brownies

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.

Butterscotch Brownies

Easy Butterscotch Brownies Recipe

Brownies and cookie bars have always been two of our favorite grab-n-go desserts. In this buttery brownie toasted walnuts and butterscotch chips add texture and expand the rich flavor. You could use toasted pecans in the batter instead nuts always make a tasty addition to any brownie recipe. You’ll love the caramelized chewy goodness that forms around the edges while the brownies are baking transforming these into sheer decadence.

Step-by-step images of preparation of Butterscotch Brownies

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.
  • 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 out the walnuts using toasted pecans in the same amount. Should you prefer nuts can be omitted altogether without any other adjustments being made.
  • Store Butterscotch Brownies at room temperature in an airtight container for up to 5 days.
  • You can freeze them after cooling completely, for up to 3 months.
Baked Butterscotch Brownies

Best Scratch Made Butterscotch Brownies

  • Toast the Walnuts – 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.
  • Dry Ingredients – Use a whisk to sift together the all purpose flour, baking powder and salt. Set aside.
  • Wet Ingredients – On the stovetop melt together the butter and brown sugar over medium heat. Cook for 2-3 minutes until the sugar has melted, stirring constantly.
  • Cool – Pour into a large mixing bowl and set aside for a few minutes to cool until it’s just warm to the touch.
  • Eggs – Use a hand mixer to beat the vanilla and eggs into the brown sugar mixture, one at a time.
  • Combine – Gradually add the dry ingredients to the brown sugar mixture beating just until moistened. The batter will be stiff.
  • Mix-Ins – To the batter add 1/2 of the butterscotch chips and toasted walnuts mixing by hand.
  • Spread the batter into the pan and sprinkle the top with the remaining butterscotch chips.
  • Bake – Bake in a preheated 350°F oven per the recipe until a toothpick inserted into the center comes back with moist crumbs and the top is lightly golden.
  • Cool to room temperature before cutting.
Butterscotch Brownies

More Dessert Bars Recipes to Make

Butterscotch Brownies

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Butterscotch Brownies

Prep Time20 minutes
Cook Time40 minutes
Cooling Time2 hours
Total Time55 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: butterscotch-bars, butterscotch-brownies
Servings: 24 servings
Calories: 297kcal
Author: Melissa Sperka

Ingredients

  • 1 cup walnut pieces roughly chopped and toasted
  • 2 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter 2 sticks
  • 2 cup light brown sugar
  • 2 tsp 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.
  • 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 1/2 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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15 Comments

  1. 5 stars
    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!)

    1. 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.

  2. 5 stars
    As soon as you have afternoon tea with some drinks or foods I would really suggest to have these mouthwatering sweet butter-scotch brownies .

  3. 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!

  4. 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?

  5. 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

  6. 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

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