There’s something irresistible about the caramel-rich taste of butterscotch—especially when it’s tucked into a chewy, buttery brownie bar. If you’re craving a sweet treat that’s equal parts comfort and delight, these chewy butterscotch brownies deliver with their crackly top, molten center, and perfect blend of salty and sweet. They’re simple to make with pantry staples and reward you with thick, flavorful bars that never last long around here. Let’s dive into everything you need to know about baking the best batch at home.
What Makes Butterscotch Brownies So Special?
Classic brownies are famous for their deep chocolate flavor. But when you swap chocolate for brown sugar and butter, you discover the world of butterscotch: a unique, caramel-forward profile that’s plush and chewy rather than cakey or gooey. These bars taste like a cross between blondies and traditional brownies, with a mouthfeel that’s closer to a soft cookie. Butterscotch brownies have a golden hue, lots of depth from the brown sugar, and a dense, satisfying bite.
Now, while many recipes call these blondies, we’re sticking with “butterscotch brownies” to highlight their chewy, brownie-like texture—plus the generous addition of butterscotch chips that really sets them apart.
Ingredients for Chewy Butterscotch Brownies
You likely have most of these ingredients on hand. Each one serves a purpose in creating chewy, flavorful bars with the right balance of sweet and salty.
Basic Ingredients
- All-purpose flour – Offers structure and keeps the brownies dense.
- Baking powder – A small amount ensures gentle lift without making the bars cakey.
- Fine salt – Rounds out the sweetness, especially with brown sugar.
- Unsalted butter – Supplies richness and chew.
- Brown sugar – Light or dark, this is essential for deep butterscotch flavor and moist texture.
- Pure vanilla extract – Enhances every other flavor without competing.
- Large eggs – Bind the batter and give the brownies structure.
- Butterscotch chips – Distrinctive flavor boosters; they melt just enough for pockets of sweetness.
- Chopped pecans or walnuts (optional) – Brings crunch and a nutty contrast.
Ingredient Table
| Ingredient | Purpose | Tips |
|---|---|---|
| All-purpose flour | Structure | Sift for the best texture |
| Baking powder | Gentle leavening | Don’t overdo; keep brownies chewy |
| Fine salt | Flavor balance | Skip if using salted butter |
| Unsalted butter | Moisture & richness | Use high-quality for best taste |
| Brown sugar | Key butterscotch flavor | Dark=deeper, light=milder |
| Vanilla extract | Aroma & depth | Pure extract, not imitation |
| Eggs | Bind & lift | Room temperature mixes best |
| Butterscotch chips | Signature flavor bursts | Reserve a few for the top |
| Chopped nuts (opt.) | Texture & nutty flavor | Toast them first if desired |
How to Make Chewy Butterscotch Brownies
Follow these straightforward steps to create a batch of rich, chewy brownies every time.
1. Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving some overhang for easy removal. This prevents sticking and helps lift the bars out cleanly.
2. Combine Dry Ingredients
In a medium bowl, sift together:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon fine salt
Mix well and set aside. Sifting lightens the flour and guarantees even distribution of leavening.
3. Cream Butter and Sugar
In a large bowl, beat:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups packed brown sugar
Cream together until the mixture looks lighter in color and fluffy—about 2–3 minutes using a hand or stand mixer. This step traps air and creates a soft yet chewy base.
4. Add Eggs and Vanilla
Blend in:
- 2 large eggs, one at a time
- 1 tablespoon pure vanilla extract
Mix after each addition. Scrape down the bowl to ensure even blending.
5. Bring the Batter Together
With the mixer on low, slowly add in the dry ingredients. Mix just until you see no more streaks of flour. Avoid overmixing; this keeps your brownies tender.
6. Stir in Butterscotch Chips and Nuts
Fold in:
- 1 cup butterscotch chips
- ¾ cup chopped nuts (optional)
Reserve a few chips and nuts to sprinkle on top, if you like a more decorative look.
7. Spread, Bake, and Cool
Spoon the thick batter into your prepared pan. Use a spatula to spread it evenly—don’t worry if it seems thick, that’s normal. Scatter reserved chips and nuts over the top if desired.
Bake for 28–35 minutes. Edges should be golden and set, while the center remains slightly soft. Don’t overbake—the residual heat will finish cooking the center as they cool.
Let cool in the pan on a wire rack. Once fully cooled, lift out and cut into squares.
Pro Tips for the Best Butterscotch Brownies
Getting that spot-on chewy texture and perfect butterscotch flavor doesn’t require tricky skills—just attention to a few details.
- Use room temperature ingredients. Cold butter and eggs don’t blend as smoothly, leading to uneven brownies.
- Check early for doneness. If you like gooey centers, start checking at 28 minutes.
- Let cool completely before cutting. Warm bars will crumble and lose their shape.
- Line your pan. Parchment or foil makes lifting and serving hassle-free.
- Customize the mix-ins. Try swapping butterscotch chips for white chocolate or add a handful of shredded coconut for extra chew.
Flavor Variations and Add-Ins
Butterscotch is both classic and versatile. Here are a few ways to make the recipe your own:
- Extra Salty: Sprinkle a little flaky sea salt across the top before baking.
- Chocolate Twist: Fold in ½ cup dark chocolate chips for swirls of chocolatey contrast.
- Mocha Lovers: Add 1 teaspoon instant espresso powder to the batter for coffee depth.
- Fruity Flair: Mix in ½ cup dried cranberries for a sweet-tart edge.
- Coconut Dream: Incorporate ½ cup sweetened shredded coconut for a tropical angle.
- Spiced Up: A dash of cinnamon or nutmeg brings warmth and complexity.
All About Brown Sugar: Why It Matters
Brown sugar is the backbone of any butterscotch dessert. The molasses in brown sugar provides moisture, chew, and a subtle caramel-like tang that sets butterscotch brownies apart from other blondies or cookie bars. No other sugar—white, turbinado, or coconut—will give you the same fudge-like consistency. Stick to light or dark brown sugar; dark creates a richer, almost toffee-like base, while light reads a bit milder but is just as delicious.
DIY Brown Sugar Substitution
If you run out, don’t panic. Combine 1 cup white sugar with 1–2 teaspoons of molasses. Mix well and use as you would store-bought brown sugar.
Storing and Freezing Butterscotch Brownies
These bars hold up exceptionally well for days, making them excellent for make-ahead snacks or dessert trays.
- Room Temperature: Store cut brownies in an airtight container; they’ll stay moist for up to 5 days.
- Chilled: Pop them in the refrigerator for 7–10 days. The bars will become a bit firmer, but the flavor is preserved.
- Freezer-Friendly: Wrap each brownie tightly in plastic wrap and store in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature in the wrapper for the best texture.
Serving Ideas
Enjoy your chewy butterscotch brownies plain, or try them:
- With a scoop of vanilla ice cream
- Drizzled with warm caramel sauce
- Paired with a cup of strong coffee or black tea
- As the base for a sundae, layered with whipped cream and berries
Chewy butterscotch brownies bring together the deep sweetness of brown sugar, the nostalgic snap of butterscotch chips, and a buttery crumb that’s pure comfort. Whether you keep them classic or push the envelope with mix-ins and toppings, this recipe is a reliable staple for snacking or sharing. They’re quick to make, adaptable, and always hit the spot when only something warmly sweet will do.
Chewy Butterscotch Brownies Recipe
I can’t even begin to express how madly in love I am with these butterscotch brownies. They’re soft. They’re chewy. They’re buttery. Best of all, they’re sweet and salty.
Ingredients
- 1 tablespoon vanilla extract
- 1 (11-ounce) package of butterscotch morsels, divided
- 1/2 teaspoon salt
- 1 3/4 cups brown sugar, firmly packed
- 1 recipe brown butter frosting, optional
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1 cup butter, softened
- 1 teaspoon baking powder
- 1 cup chopped nuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Line a 9x13-inch baking pan with parchment paper.
- Sift the flour, baking powder, and salt. Place them in a bowl. Set aside.
- In a separate bowl, beat the butter, brown sugar, and vanilla with an electric mixer. Continue until the mixture is light and fluffy, about 5 minutes. Add the eggs one by one. Beat well after every addition.
- Switch to a wooden spoon or spatula. Gradually pour the flour into the butter and egg mixture. Stir until only a few streaks of flour remain.
- Add 1 cup of butterscotch morsels. Add the chopped nuts. Gently mix to combine.
- Spoon the mixture into the lined baking pan. Spread it evenly. Sprinkle the remaining butterscotch morsels on top.
- Bake for 30 to 40 minutes. Bake until the edges start to pull away from the sides. Let the brownies cool for about 15 minutes. Let them cool until cool enough to touch. Slice. Serve. Enjoy!
