Butterscotch Brownies

Butterscotch Brownies

Course Dessert
Cuisine American
Keyword butterscotch-brownies
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 55 minutes
Servings 24
Author Melissa Sperka


  • 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


  • 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.