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Best Butterscotch Brownies Recipe

You might call these blondies, but I think these are the best butterscotch brownies recipe I know of. Gooey and rich and loaded with caramel chips, these butterscotch bars were a big hit!

As much as I love chocolate, I truly love this butterscotch brownies recipe.

This brownies/blondie recipe is studded with salted caramel chips and made with dark brown sugar.

The batter is highlighted with espresso powder and before going into the oven, it’s dolloped with Nutella.

I even sprinkled on some toffee chips and mini chocolate chips while these bars were still warm.

Let’s just say these bar cookies were over the top and you might have a hard time staying away from them.

This very dense batter held its own and made perfect road trip food.

These blonde brownies with a chewy texture are sweet, but the salted caramel chips, helped to counter-balance the sweetness.

butterscotch brownies recipe on parchment paper

Often, I throw chocolate chips into my blondies to remind me of chocolate chip cookies, but the flavor of this easy butterscotch brownie recipe is so good without them.

That’s not to say I didn’t add something extra.

I did. I added a big dollop of Nutella on top of the brown sugar base and this truly satisfied my sweet tooth.

With the addition of butterscotch chips from Kroger’s, (the natural flavored salted caramel) and the caramel sea salt ones from Ghiradelli, I managed to create butterscotch bars with rich butterscotch flavor and a gooey interior

No artificial butterscotch in this homemade butterscotch brownies recipe.

I stay away from those.

Options available for this butterscotch brownies recipe:

No need to add Nutella. Just sprinkle the top of the butterscotch blondies when they come out of the oven with your favorite chips.

Toffee chips, milk chocolate chips or even mini chips.

Or you could even drizzle with caramel sauce. 

Want to add nuts? Be my guest. Walnuts are great stirred into the batter.

Brownies vs. Blondies?

Yes, I know  brownies contain chocolate; but a chocolate free brownie is called a blondie. Or some say a butterscotch brownie.

Whatever you want to call them, I don’t really care. I just call them good!

Butterscotch brownies recipe

Chewy blondies have a texture like chewy chocolate brownies-dense and rich, moist and marvelous. And gooey. (I love that word!)

Butterscotch lovers and brownie lovers will adore this chewy butterscotch brownies recipe; that is technically NOT BROWNIES!

I sent Manservant and Alex Odie San off to Texas with a giant zip lock bag of these.

They pronounced them very good and received rave reviews. The highest compliment I ever receive is that I should make them again.

And they were happy they weren’t cookies. I am told cookies crumble on a road trip and these bars were perfect.

Butterscotch brownies recipe

So how do you make this easy butterscotch blondies recipe?

Begin by preheating the oven to 350 degrees and lining a 13 x 9 pan that has been sprayed with cooking spray with parchment paper.

Leave enough on the sides so you can lift the entire pan of bars out of the pan. (They are much easier to slice that way!

With an electric mixer beat the room temperature butter and dark brown sugar until smooth and creamy, but no need to whip!

Add the eggs that have been combined with the vanilla extract and add to the butter,

Beat until well combined and scrape the bowl well. This is a very stiff mixture.

In a large mixing cup or a medium bowl combine flour, espresso powder, baking soda and salt.

Add the dry ingredients to the wet ingredients and beat on low speed until just combined.

Add 2 cups or 1 bag of morsels and scrape into the prepared pan.

This mixture is very stiff and I found the best way to spread this into the baking dish is to use an offset spatula.

Press all over until the mixture covers the bottom of the pan.

I’m not going to lie. This took me a few minutes!

Butterscotch brownies recipe

Dollop with Nutella and swirl it around.

Bake for 25-30 minutes or until a toothpick inserted is still a bit moist.

But in my opinion you don’t want crumbs. To me that means they are overbaked.

The edges of this blondie rose, but the interior stayed nice and flat.

I actually preferred this because then you get some crispy edge pieces and some moist and dense interior ones!

Place the pan on a wire rack to cool.

Sprinkle with mini morsels or toffee bits while warm and even more caramel chips if you prefer.

You could take these dessert bars to the next level with butterscotch sauce and a scoop of vanilla ice cream.

This creates a delicious treat that will soon be added to your family favorites list!

These will keep in an airtight container or a giant zip-lock bag for up to a week or they can be frozen and eaten whenever you feel the need for something sweet.

No this is not a traditional brownie. It is better!

It is a salted butterscotch blondie that will quickly become one of your favorite desserts!

Butterscotch blondies recipe

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Butterscotch brownies recipe

Best Butterscotch Brownies Recipe

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 minutes
  • Yield: 1 13x9 pan 1x
  • Category: Cookies/Bars
  • Cuisine: American


You might call these blondies, but I think these are the best butterscotch brownies recipe I know of. Gooey and rich and loaded with caramel chips, these butterscotch bars were a big hit!


Units Scale

1 1/2 sticks or 12 T unsalted butter at room temperature

2 1/4 c firmly packed dark brown sugar

3 large eggs at room temperature

1 1/2 t vanilla

2 2/3 c all-purpose flour

1 t baking soda (3/4 t at high altitude)

1 t salt

1 T espresso instant crystals

2 c salted caramel chips

1/2 c Nutella

Toffee chips or chocolate mini chips for sprinkling on top


Preheat the oven to 350. Spray a 13 x 9 pan with cooking spray and line with parchment paper.

In an electric mixer, place butter and brown sugar in the work bowl. Blend until smooth on medium speed. No need to whip.

Add eggs and vanilla extract and blend on low speed until combined, scraping down bowl as needed.

In a medium sized bowl whisk together the flour, baking soda, salt and instant coffee espresso crystals. Add to the work bowl and beat on low speed until just combined. Stir in the caramel chips and then scrape and press the batter into the prepared pan.

Dollop Nutella over the batter and swirl into the brownies.*

Bake 25-30 minutes or until the center is not runny but do not bake too long so that a skewer inserted comes back with just crumbs.

Remove to a wire rack to cool and sprinkle with toffee pieces on mini chips if desired.


*Even without nutella these bars are fabulous!

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