Soft Chewy Butterscotch Brownies

These soft and chewy butterscotch brownies combine rich buttery flavor with the sweet caramel notes of butterscotch chips. They make a perfect dessert or snack for any time you crave something indulgent yet easy to prepare.

My family fell hard for these the first time I made them during a cozy weekend at home. Now they ask for them whenever we want a little comforting sweetness.

Ingredients

• Three quarters cup unsalted butter: melted and cooled for a rich but tender crumb
• Two cups light brown sugar: for deep caramel flavor and moist texture
• Two large eggs: at room temperature to help bind and add richness
• One and a half teaspoons vanilla extract: for aromatic warmth and balance
• Two cups all-purpose flour: to provide structure
• One teaspoon baking powder: so the brownies rise just right
• Half a teaspoon salt: to enhance all the sweet flavors
• Half a cup finely chopped pecans: for crunch and nuttiness
• Half a cup butterscotch chips: add bursts of melting buttery sweetness

Ingredients

Choose fresh nuts that smell fragrant and butter that is unsalted to control the salt level perfectly.

Step-by-Step Instructions

Sear the Oven and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit. Line a nine by nine inch baking pan with parchment paper leaving some overhang. This helps you lift the brownies out easily after baking.

Mix Butter with Brown Sugar:

In a large bowl, stir the melted and cooled butter together with the brown sugar until smooth and combined. This moisture-rich mix is the base of your batter.

Add Eggs and Vanilla:

Add eggs one at a time, beating gently to incorporate fully before adding the next. Then stir in the vanilla extract. This layering helps achieve a silky texture.

Combine Dry Ingredients:

In another bowl, whisk together flour, baking powder, and salt. This ensures even distribution of rising agents and seasoning.

Incorporate Flour Mixture:

Add half of the dry ingredients to the wet, stirring until just combined. Then add the remaining flour mixture and mix until smooth with no streaks. Avoid overmixing to keep the brownies tender.

Fold in Pecans and Butterscotch Chips:

Gently fold chopped pecans and butterscotch chips into the batter. Scrape the bowl sides so everything is evenly distributed.

Bake the Brownies:

Spread the batter evenly in the prepared pan. Bake for about twenty five to thirty minutes. Check at twenty five minutes by inserting a toothpick near the center. It should come out with a few moist crumbs but no wet batter. The top should look golden and shiny with slight cracks.

Cool and Slice:

Let the brownies cool completely in the pan. Use the parchment overhang to lift them out. Cut into nine squares and enjoy.

Save

I love how the butterscotch chips melt into pockets of sweet gooeyness in each bite. One family memory that sticks with me is baking these while my kids helped fold in the nuts and asking eagerly when they’d be ready to taste.

Storage Tips

Store in an airtight container at room temperature for up to four days to maintain softness. These brownies are best enjoyed within that window before they lose their chewiness.

For longer storage, wrap tightly and freeze for up to three months. Thaw overnight at room temperature and refresh briefly in a warm oven to bring back the soft texture.

Ingredient Substitutions

• You can swap pecans for walnuts or almonds if you prefer or need to accommodate what you have on hand.
• If you do not have butterscotch chips, white chocolate chips make a lovely alternative though the flavor will be different and less caramel-like.
• Use salted butter but reduce the added salt to one quarter teaspoon to keep balance. For a gluten-free variation, replace all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for a comforting dessert.
• Pair with a cup of coffee or milk to balance the sweetness and add richness.
• Add a sprinkle of flaky sea salt on top before baking to enhance the butterscotch flavors and add contrast.

Cultural Background

Brownies are an American classic dessert with origins tracing back to the early 20th century. Butterscotch is a nostalgic flavor often associated with old-fashioned candies, made from butter and brown sugar cooked together. Combining the two brings a modern twist to a beloved treat.

Pro Tips

• Use room temperature eggs to blend smoothly into the batter without curdling the melted butter.
• Do not overbake this recipe or the brownies will lose their characteristic chewiness and become dry.
• I learned the hard way never to skip the parchment paper overhang. It makes removing the brownies a breeze and keeps their shape flawless.

Recipe FAQs

→ What makes these brownies soft and chewy?

The combination of melted butter and brown sugar adds moisture and a tender texture, while baking just until golden prevents drying out.

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds can work well, offering a similar crunch and nutty flavor that complements butterscotch chips.

→ How can I tell when the brownies are done baking?

The top should appear golden and slightly cracked, and a toothpick inserted in the center will come out with a few moist crumbs.

→ Is it important to let the brownies cool before cutting?

Allowing them to cool fully helps the batter set, making slicing easier and keeping the squares intact.

→ How should these brownies be stored?

Store in an airtight container at room temperature to maintain softness and freshness for several days.