Chewy Butterscotch Brownies
These golden-hued Chewy Butterscotch Brownies deliver rich, buttery flavor with the perfect fudgy-chewy texture. Brown sugar and vanilla create authentic butterscotch notes, while the simple preparation yields impressive, crave-worthy results.
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups packed dark brown sugar light brown works too, but dark offers deeper flavor
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butterscotch chips optional, for extra butterscotch punch
- ½ cup chopped walnuts or pecans optional
Instructions
- Prepare your baking space. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease any exposed pan areas.
- Melt the butter in a medium saucepan over medium-low heat. Once melted, remove from heat and immediately add the brown sugar. Whisk until well combined and slightly cooled, about 2 minutes.
- Add eggs one at a time, whisking well after each addition until fully incorporated. The mixture should become smooth and slightly lighter in color. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to your wet ingredients and fold gently with a rubber spatula just until no dry streaks remain. Do not overmix.
- Fold in butterscotch chips and nuts if using, distributing them evenly throughout the batter. The batter will be thick and somewhat sticky.
- Transfer the batter to your prepared pan and spread it evenly with a spatula, smoothing the top. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake for 22-25 minutes until the edges are set and lightly golden, but the center still appears slightly underdone. A toothpick inserted should come out with a few moist crumbs (not wet batter).
- Allow to cool completely in the pan on a wire rack before lifting out using the parchment overhang. For the cleanest cuts, refrigerate for 30 minutes before slicing into 16 squares.
Notes
- For maximum chewiness, be careful not to overbake these brownies. They will continue to set as they cool.
- The dark brown sugar is crucial for authentic butterscotch flavor—it contains more molasses than light brown sugar.
- Room temperature eggs incorporate more easily and create a better texture.
- These brownies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
- For a more complex flavor, try browning the butter before mixing with sugar.