Butterscotch Brownies

5 from 133 votes
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This butterscotch brownies recipe is chewy and sweet. Made with butter and brown sugar, this recipe is sure to satisfy your sweet tooth. This is one of my all time favorite desserts!

If you love dessert bars be sure to try these: Blonde Brownies, Banana Brownies, Strawberry Bars and Pumpkin Magic Bars

Three stacked butterscotch brownies.


When I married my husband, my mother-n-law gave me a book of recipes she made for their family. This chewy butterscotch brownie recipe was one of the many gems I found and I have to say one of my favorites.

Ingredients needed

Brown sugar – Brown sugar gives this dessert it’s nice, rich taste.

Eggs – Helps to bind the bars together.

Vanilla – Adds a hint of sweetness. 

Unsalted Butter – If you use salted butter, omit salt from recipe. 

All-purpose flour

Baking powder and salt

Brownie or blondie

Technically I think these dessert bars are actually blondies. I am calling them brownies because they are chewy and have a similar texture to a brownie not a cookie. Blondies have a brown sugar base instead of cocoa and have a butterscotch flavor…yum!

How to make butterscotch brownies

  • Place brown sugar, eggs, vanilla and butter in mixing bowl. Mix until combined. 
  • Slowly mix in combination of flour, baking powder and salt.
Mixing bowl of brown sugar, eggs, butter and bowl of flour for brownies.
  • Pour batter into prepared 9 x 13 rimmed half sheet pan. I like to line mine with parchment paper. If not using parchment, spray with non-stick spray.
  • Bake for 30 minutes and then let cool. 
Brown pan with butterscotch brownie dough and then pan with baked butterscotch brownies.

Recipe tips

  • I prefer using light brown sugar for this recipe. You can use dark brown sugar but I think the light gives the right amount of sweetness. 
  • Don’t over cook the brownies. When you take them out of the oven they might not seem quite done. Let them sit and cool and they will be perfect.
  • Make sure butter is softened before mixing.
  • Use parchment paper to line pan and easily lift brownies out once cooled. This makes it super easy to cut into pretty squares.

How to store

Store these gooey butterscotch brownie bars in an airtight container for 3-4 days. But trust me, they won’t last that long! 

Butterscotch brownies cut into squares

More delicious desserts

Butterscotch Brownies Recipe

If you love the chewy texture of a brownie, you will love this butterscotch version! I hope they become one of your family favorites too! If you try this recipe be sure to rate and leave a comment. 

Enjoy! ~Heather

***If you made this recipe, be sure to leave a comment and star rating below. 

Blondies stacked on table.
5 from 133 votes

Butterscotch Brownies

By Heather
Butterscotch Brownies
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 24 squares


  • 3/4 cup butter
  • 3 cups brown sugar
  • 3 eggs
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Either spray 9×13 half sheet pan (or brownie pan) with non-stick spray or line with parchment paper.
  • Add softened butter, sugar, vanilla and eggs to mixing bowl. Mix until combined. 
  • In a small bowl, stir together flour, baking powder and salt. Slowly add flour mixture to sugar mixture and mix until combined. 
  • Bake for 30 minutes and remove from oven. Let cool slightly before serving. 


  • Don’t over cook the brownies. When you take them out of the oven they might not seem quite done. Let them sit and cool and they will be perfect.
  • Make sure butter is softened before mixing.
  • Use parchment paper to line pan and easily lift brownies out once cooled.
  • These are a really chewy consistency, not cakey. 


Calories: 192kcal | Carbohydrates: 33g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 163mg | Potassium: 79mg | Sugar: 26g | Vitamin A: 205IU | Calcium: 40mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe Rating


  1. Tried making them twice in Pampered Chef brownie pans. They cooked over the edge both times! Not a pretty result! Now to clean my oven….

  2. 5 stars
    Perfect in every way. Tastes just like Mom’s years ago. Hard to find a good blondie recipe but this is it.

  3. 5 stars
    I’m 12 and I own an Etsy store and I this recipe is the most popular item on my site! They’re so good! Thank you for the recipe!

  4. Hello i’m about to try this but some says decrease the eggs for more chewy texture. how about two eggs instead of 3? Will it also be good? I’m afraid it will be ruined if i did not follow the recipe but i am also wondering if it will be more chewy if i reduce it. My husband loves his brownies chewy

  5. 3 cups of brown sugar sounds awfully too much!! Is there any way i can cut down on the sugar? Can you suggest how I could tweak the recipe?

  6. 5 stars

    If you dig brownie texture, and the dark-evil….known as butterscotch….

    Make these. Put your affairs in order. And you can die happy.

  7. 5 stars
    Exactly like my mother used to make. I grease the pan with butter and add a touch more vanilla. Chewey, gooey deliciousness!

    1. Butterscotch is basically a combination of brown sugar, butter and cream. These are made with brown sugar and butter giving them a rich butterscotch flavor.