Go Back
A close-up shot of butterscotch brownies cut into squares, highlighting the moist, fudgy crumb. The perfect example of an easy brown sugar brownie.

Butterscotch Brownies: The Ultimate Chewy Recipe

The ultimate recipe for perfectly chewy, dense, and rich Butterscotch Brownies. Made from scratch with dark brown sugar for an intense, caramel-like flavor, this easy recipe delivers bakery-quality results every time. A must-try for dessert lovers!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Butterscotch Brownies
  • 1/2 cup unsalted butter 1 stick or 113g
  • 1 cup dark brown sugar packed
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Equipment

  • 1 8x8 inch baking pan
  • 1 Saucepan
  • 2 Mixing Bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line with parchment paper, leaving an overhang on two sides.
  2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the dark brown sugar until combined. Let cool for a few minutes.
  3. Whisk the egg and vanilla extract into the butter and sugar mixture until smooth and glossy.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  7. Let the brownies cool completely in the pan on a wire rack before lifting out and cutting into squares.

Notes

For extra flavor, consider adding 1 cup of butterscotch chips or 3/4 cup of toasted pecans.
Do not overbake! The key to a chewy texture is to pull them from the oven when they are slightly underdone in the center.