Name: Butterscotch Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 cup butterscotch chips

Jump to Recipe

Creamy, caramel-kissed, and deeply comforting, these Butterscotch Brownies are the kind of treat that makes a weeknight feel like a celebration. With a tender, chewy crumb studded with melty butterscotch chips, they hit the sweet spot between a brownie and a blondie — rich but light, familiar but special. Fun fact: butterscotch chips were invented to give a caramel-like flavor without the fuss of cooking sugar, so you get golden flavor with less effort. This recipe is perfect for busy bakers who want big flavor with minimal prep. If you’re curious for comparisons, check out this classic butterscotch brownies recipe to see another take on the same idea. Family-friendly, quick, and forgiving, these brownies become an instant favorite — let’s bake!

What is Butterscotch Brownies?

What’s in a name — and why call them butterscotch brownies? Think blondies met butterscotch chips at a party and decided to stay forever. Aren’t we all a little curious why something that looks like a blondie gets tagged as a brownie? It’s playful naming: dense, square, and baked in a brownie pan, yet bursting with golden butterscotch flavor. Legend (or at least my neighborhood potluck stories) insists that “the way to a man’s heart is through his stomach.” Maybe it’s the nostalgia of brown sugar and butter melting together that does the trick. Give this recipe a try and see which fans it wins over at your next gathering.

Why You’ll Love This

First, the main highlight: the rich, buttery brown sugar base combined with soft pockets of melted butterscotch chips creates a creamy, caramel-forward bite that’s both comforting and exciting. Second, cost-saving benefits are real — pantry staples like flour, butter, and brown sugar make this inexpensive to whip up, and a single pan serves a crowd, which beats store-bought treats in value and freshness. Third, the mix-ins and toppings are endlessly customizable: sprinkle flaky sea salt, add chopped pecans, or swirl in a touch of espresso for depth. If you enjoy rich sweets like the banana bread brownies with brown butter frosting, this recipe offers a lighter, caramel-forward alternative that’s just as satisfying. Go ahead — bake a pan and see why these disappear fast.

How to Make:

Quick Overview

This recipe is intentionally simple: minimal bowls, easy mixing, and a short bake time. The texture is chewy with a slightly crisp top, and the standout element is the pockets of melted butterscotch chips that add creamy sweetness. Expect about 10 minutes of active prep and 20 to 25 minutes of baking time for a total of roughly 35 minutes from start to finish.

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup butterscotch chips

Directions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal. Make sure the parchment hangs over the edges so you can lift the brownies out when cool.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Sifting isn’t necessary, but stirring ensures even distribution.
In a large bowl, mix the melted butter and brown sugar until smooth. If the butter was very hot, let it cool slightly so it doesn’t scramble the egg. Beat in the egg and vanilla extract until well combined and glossy.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the brownies tough, so stop when you no longer see streaks of flour. Fold in the butterscotch chips gently so they’re evenly distributed.
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the brownies tender. Allow the brownies to cool completely before cutting them into squares to get clean edges.

Butterscotch Brownies

What to Serve With

Serve these butterscotch brownies simply with a scoop of vanilla ice cream for a timeless pairing. For brunch-friendly options, plate alongside fresh berries and whipped cream to balance the sweetness. A cup of strong coffee or an espresso martini brings contrast to the caramel notes. If you want something lighter, a citrusy arugula salad with shaved parmesan can cut through richness and make for a more balanced dessert course.

Top Tips for Perfecting

Ingredient substitutions: Swap brown sugar for coconut sugar for a deeper caramel note, or use half brown and half white sugar for a lighter chew. For a dairy-free version, use vegan butter and confirm your butterscotch chips are dairy-free.
Timing adjustments: If baking at high altitude, reduce the baking powder slightly and add a minute or two to the bake time.
Flavor enhancements: Stir in a pinch of flaky sea salt on top right after baking, or add 1/4 teaspoon of espresso powder to the batter to amplify the butterscotch.
Common mistakes to avoid: Don’t overmix the batter once the flour is added — that’s the fastest way to dense brownies. Also avoid opening the oven repeatedly during the last 10 minutes, which can cause uneven baking.
Texture control: For fudgier brownies, reduce bake time by 2-3 minutes; for cakier results, add an extra egg white.

Storing and Reheating Tips

Room temperature: Store cooled brownies in an airtight container at room temperature for up to 3 days. Layer parchment between squares to prevent sticking.
Refrigeration: For longer freshness, refrigerate up to 7 days in an airtight container. Bring to room temperature before serving for the best texture.
Freezing: Wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or gently warm in a low oven.
Reheating: Warm a brownie for 10-15 seconds in the microwave to revive softness, or bake at 300°F (150°C) for 5-8 minutes for a warm, just-baked feel. If serving with ice cream, warm the brownie slightly so the cold/heat contrast is delightful.

FAQs

Can I use white sugar instead of brown sugar?
Yes, but brown sugar provides moisture and a deeper caramel flavor. If you use white sugar, consider adding 1 tablespoon of molasses to mimic brown sugar’s profile.

Can I double the recipe?
Yes. Double all ingredients and bake in a 9×13-inch pan. Baking time will increase to about 30-35 minutes; check with a toothpick.

Are butterscotch chips necessary?
They are the signature flavor, but you can substitute white chocolate, milk chocolate, or chopped caramel pieces if desired.

How do I get clean squares when cutting?
Cool completely, then chill for 30 minutes. Use a sharp knife wiped clean between cuts or run the knife under hot water and dry before slicing.

Can I add nuts or dried fruit?
Absolutely. Chopped pecans, walnuts, or dried cranberries complement butterscotch beautifully — fold in 1/2 to 1 cup as desired.

Conclusion

These Butterscotch Brownies are an easy, crowd-pleasing dessert that proves you don’t need fancy techniques to make something memorable. With simple ingredients and straightforward steps, they’re perfect for family nights, potlucks, or whenever you want an indulgent yet approachable treat. If you want another trusted take on the same flavor, see this version from Butterscotch Brownies – Food Lovin Family for inspiration and tips. Go on — preheat that oven and share the results with people you love.