Butterscotch Brownies

I developed these Butterscotch Brownies to blend the gooey sweetness of butterscotch with rich, fudgy brownie texture. Each bite is decadent, buttery-sweet, and loaded with caramel notes that make it both nostalgic and indulgent.

Why You’ll Love This Recipe

I love how these brownies strike a perfect balance—deep chocolate richness paired with mellow, buttery butterscotch flavor. They taste luxurious yet feel homemade and simple. They’re the kind of treat I make when I want something comforting but a little elevated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Cocoa powder or melted chocolate (for fudgy texture)

• Salt

• Semi-sweet or dark chocolate chips (optional)

• Butterscotch chips or shredded butterscotch candy

Directions

1. I preheat the oven to 350 °F (175 °C) and line a baking pan (8×8″ or 9×9″) with parchment or grease it lightly.

2. In a saucepan, I melt butter and stir in brown sugar, mixing until smooth. I remove from heat and let it cool slightly.

3. I whisk in eggs one at a time, then stir in vanilla until fully combined.

4. I sift or whisk in flour, cocoa powder, and salt until the batter becomes smooth and shiny.

5. I gently fold in chocolate chips and a generous handful of butterscotch chips.

6. I pour half the batter into the prepared pan, then sprinkle extra butterscotch chips or swirl melted butterscotch over it. I top with the remaining batter and swirl again if desired.

7. I bake for about 20–25 minutes, until edges are set and center is just slightly underdone—testing with a toothpick; it should come out with moist crumbs.

8. Once out of the oven, I let the brownies cool completely before slicing to let them set and develop fudgy texture.

Servings And Timing

This recipe yields about 16 squares (cut 4×4), depending on size.

• Prep time: 15 minutes

• Bake time: 20–25 minutes

• Cooling time: 30 minutes

• Total time: approximately 1¼ hours

Variations

• I mix in chopped pecans or walnuts for crunch and nutty warmth.

• I swirl caramel sauce or dulce de leche instead of additional butterscotch chips.

• I fold in white chocolate chips for a sweeter, creamy contrast.

• I replace part of the chocolate with espresso powder to intensify chocolate notes.

• I make mini blondie-style bars by reducing cocoa and emphasizing the brown sugar/butterscotch flavor.

Storage/Reheating

I store brownies in an airtight container at room temperature for up to 3 days, placing parchment between layers to prevent sticking. I reheat a square briefly in a warm oven (325 °F) or microwave just until softened; they taste best at room temperature when the center is chewy and fudgy.

FAQs

Are These Brownies More Butterscotch or Chocolate?

They’re rich chocolate brownies with a distinct butterscotch twist—thanks to chips and swirls—so you get both flavors without one overpowering the other.

Can I Use Store‑Bought Brownie Mix?

Absolutely. I enhance a boxed mix by folding in butterscotch chips and swirling melted butterscotch into the batter.

How Do I Get a Chewy Center?

I remove the brownies from the oven while they’re still slightly underbaked and let them cool in the pan. That gives me a soft, moist center with crisp edges.

Can I Freeze These Brownies?

Yes—I wrap cooled squares individually or in layers with parchment and store them in the freezer for up to 2 months. I thaw at room temperature before serving.

Can I Make These Dairy-Free?

Yes. I substitute vegan butter and dairy-free chocolate and butterscotch chips. I also use egg replacer or flax eggs to keep the fudgy texture.

Conclusion

I love baking these Butterscotch Brownies when I want something richly flavored with both chocolate and caramel-like buttery sweetness. They’re easy to customize, impressive on taste, and perfect when I’m craving a decadent homemade dessert.