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These butterscotch brownies are soft and chewy with plenty of rich butterscotch flavor. Made with brown sugar, butterscotch chips, and chopped pecans, these easy bars come together in just one bowl.
Butterscotch Brownies with Butterscotch Chips
These butterscotch brownies are quick to mix together in just one bowl. The brown sugar and butterscotch chips give the bars plenty of butterscotch flavor, while the pecans add a nice bit of crunch.
I’ve packed these bars along on camping trips, and they travel really well. Once they’re completely cool, just slice them into bars and pack them into an airtight container. They’re also an easy dessert to make ahead for a picnic or gathering.
Ingredients for butterscotch brownies
- Butterscotch chips: You’ll find these in the baking aisle near the chocolate chips. Some are mixed into the batter and the rest are sprinkled over the top.
- Butter: I use salted butter. Make certain it is softened to room temperature before mixing.
- Brown sugar: Adds moisture and helps create the rich butterscotch flavor.
- Eggs: Room-temperature eggs will mix more easily into the batter. Pull them from the refrigerator about 20–30 minutes before you begin.
- Pecans: Add flavor and a bit of crunch. You can substitute walnuts or leave the nuts out altogether.
- Vanilla: Use pure vanilla extract for the best flavor.
How to make butterscotch brownies
- Beat the softened butter until creamy. Add the brown sugar and mix well, then mix in the vanilla.
- Add the eggs one at a time, mixing well after each addition.
- Add the flour, then sprinkle the baking powder and salt over the flour. Mix until combined.
- Set aside 1 cup of the butterscotch chips. Fold the remaining chips and chopped pecans into the batter with a large spoon or silicone spatula.
- Spread the batter evenly in a prepared 9 x 13-inch baking pan.
- Sprinkle the reserved butterscotch chips over the top.
- Bake at 350°F for 30–35 minutes, until golden brown. Cool before slicing into bars.
Butterscotch bars recipe tips
- Use softened butter: The butter should be soft enough to mix easily with the brown sugar, but not melted.
- Don't overmix: Once the flour is added, mix just until everything is combined.
- Save some chips for the top: Reserving some of the butterscotch chips for the top makes sure you get plenty in every bite.
- Watch the baking time: Bake until the bars are golden brown. Avoid overbaking or the brownies may become dry.
- Cool before slicing: Let the brownies cool completely for cleaner slices.
- Storage: Store fully cooled brownies in an airtight container at room temperature for 3–4 days.
More delicious bars
If you love easy-to-make bar desserts, here are a few more favorites to try:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dessert recipes!
Butterscotch Brownies Recipe
Equipment
Ingredients
- 1 cup butter (salted, at room temperature)
- 2 ¼ cups brown sugar
- 1 tablespoon vanilla
- 3 eggs
- 2 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 bag butterscotch chips (11 ounce bag)
- 1 cup pecans (chopped)
Instructions
- Preheat your oven to 350° F.
- Spray a 9 x 13" baking pan with parchment paper. You can also line the pan with parchment paper for easier removal from the pan.
- In a mixing bowl, beat butter until soft and creamy, 2-3 minutes. Add brown sugar and mix well, then stir in vanilla.1 cup butter, 2 ¼ cups brown sugar, 1 tablespoon vanilla
- Stir in eggs one at a time, mixing well after each egg.3 eggs
- Add flour to bowl and sprinkle baking powder and salt over the top of the flour. Mix well.2 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt
- Measure out one cup of butterscotch chips and set aside. Add remaining butterscotch chips and chopped pecans to the mixing bowl. Use a large silicone spatula or spoon to fold everything together.1 bag butterscotch chips, 1 cup pecans
- Place in pan and spread so the batter is evenly distributed.
- Sprinkle with the butterscotch chips you set aside.
- Bake in preheated 350°F oven for 30-35 minutes until golden brown.
- Remove from oven and let cool before slicing.
Notes
- Make certain your butter is softened to room temperature before mixing.
- Lining the pan with parchment paper makes it easier to lift the cooled brownies from the pan. You can also simply spray the pan with nonstick spray.
- Avoid overbaking. The brownies should be golden brown when done.
- Allow the brownies to cool before slicing.
- Store cooled brownies in an airtight container at room temperature for 3–4 days.
- To freeze, cool completely and slice into individual bars. Place in a freezer-safe container and freeze.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Deborah Welch says
These bars are delicious! I did substitute 1/2 package chocolate chips with 1/2 package butterscotch chips and also just used 1/2 cup chopped nuts rather than 1 cup. They are chewy and moist and they disappeared quickly! I definitely will be making these again. Thanks for another great recipe!
Kathy Berget says
Thanks so much! And thanks for sharing your adaptations! 🙂