Butterscotch Brownies

Course Dessert

Cuisine American, Southern

Keyword butterscotch-bars, butterscotch-brownies

Prep Time 20

Cook Time 40

Cooling Time 2

Total Time 55

Servings servings

Calories 297kcal

Author Melissa Sperka

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.