Butterscotch Brownies

5 from 130 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 130 votes

Butterscotch Brownies

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

Ingredients 

  • 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

Instructions 

  • 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. 

Notes

  • 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. 

Nutrition

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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68 Comments

  1. I replaced 1 cup of brown sugar with unsweetened applesauce and 1/2 cup flour with almond flour and added 1/2 cup chocolate chips

  2. I have a similar recipe except mine calls for chopped pecans. When I make these, I will add one one-half cup of chopped pecans.

  3. I made the butterscotch for the firsf time and its perfect but for the 2nd and 3rd time, it was like a cake. i didnt know what i did differently. Pleass help me

  4. these are great! i omitted one cup of sugar, and added one cup of butterscotch chips. baked for 33 min and left to cool completely in the pan. they were perfect!! so nice and chewy.

  5. You say in instructions to bake for 40-50 minutes but in post you said you only baked for 30 minutes. Thankfully I read in time to pull out at the 30 minute mark.

  6. I’m so excited to try this recipe but how long do they actually bake? One part of the recipe says 30 minutes but the other says 40-50 minutes

  7. I made these for my golf group and they were a huge hit. I did alter the recipe a bit by cutting the amt of sugar, using
    1 cup each of light brown and dark brown sugars. I also added chopped pecans.