Indulge in the rich, buttery goodness of these Butterscotch Brownies, a perfect balance of sweet and nutty flavors that delight every bite. Whether enjoyed as a dessert or a decadent snack, their moist texture and shiny, cracked top make them irresistible to any chocolate enthusiast.
Crafted with finely chopped pecans and bursts of creamy butterscotch chips, these brownies bring a comforting warmth and buttery richness perfect for cozy gatherings or gifting. Follow along for a foolproof way to bake this vegetarian treat that leaves everyone asking for more.
- Combines the unique sweetness of butterscotch chips with the crunch of pecans for a rich texture.
- Makes perfectly moist brownies with a shiny, golden top and tender crumb.
- Simple ingredients and straightforward steps for busy bakers and beginners alike.
Ingredients
- Unsalted butter: Melted and cooled for a smooth and rich base without extra salt.
- Light brown sugar: Adds deep molasses flavor and moisture for chewy, tender brownies.
- Large eggs: Room temperature for better mixing and structure binding in the batter.
- Vanilla extract: Provides warm aromatic notes enhancing the overall flavor profile.
- All-purpose flour: Gives structure, ensuring brownies are soft yet hold together well.
- Baking powder: A leavening agent that helps brownies rise slightly without drying.
- Salt: Balances sweetness and deepens the butterscotch flavor.
- Pecans: Finely chopped to add a crunchy texture and nutty richness.
- Butterscotch chips: Bursts of creamy sweetness creating signature flavor pockets.
Instructions
- Preheat and Prepare Baking Pan
Set the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper, leaving extra overhang for easy removal. This step ensures non-stick properties and even baking.
- Mix Butter and Brown Sugar
In a large bowl, stir the melted, cooled butter with brown sugar until fully combined. This mixture forms the rich, sticky foundation of your brownie batter, crucial for moistness.
- Incorporate Eggs and Vanilla
Add eggs one at a time, mixing well after each addition to create a smooth and glossy batter, then blend in the vanilla extract for aroma and flavor depth.
- Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt together to ensure even distribution of rising agents and seasoning throughout the batter.
- Mix Dry and Wet Ingredients
Add half the flour mixture to the wet ingredients and stir gently to avoid overmixing, then add the remaining flour. Mix until the batter is smooth and uniform, which helps achieve tender brownies.
- Fold in Pecans and Butterscotch Chips
Carefully fold in chopped pecans and butterscotch chips, scraping the bowl to make sure these flavor-packed morsels are evenly distributed for a delightful texture and sweet bursts.
- Bake the Brownies
Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes, checking at 25 minutes. Look for a golden, shiny surface with slight cracks, indicating perfect doneness without drying.
- Cool and Cut
Allow the brownies to cool completely in the pan before lifting out with parchment overhang. Cooling helps set the structure for neat, clean cuts into 9 servings.
- Do not overbake to maintain moisture and tender crumb; start checking at 25 minutes.
- Use room temperature eggs for better batter consistency and texture.
- Storage in an airtight container keeps these brownies fresh for several days at room temperature.
Storage Tips
Store cooled brownies in an airtight container at room temperature for up to 4 days to maintain freshness and chewiness. For longer storage, freeze individually wrapped pieces for up to 2 months.
Serving Suggestions
Serve these butterscotch brownies slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert. They also pair wonderfully with a cup of coffee or hot tea for a comforting treat.
- Chop pecans finely for even texture without overwhelming bites.
- Use parchment paper overhang to effortlessly lift brownies without breaking.
- For a glossy top, avoid opening the oven door too early during baking.
- You can substitute walnuts for pecans if preferred without losing richness.
FAQs
- Can I use salted butter instead of unsalted?
Yes, but omit or reduce added salt in the recipe to balance the flavors properly.
- What if I don’t have butterscotch chips?
You can substitute with white chocolate chips or caramel chunks for a similar sweet effect.
- Why should eggs be at room temperature?
Room temperature eggs mix more evenly with other ingredients, improving batter texture and rise.
- How do I know when the brownies are done?
The top should look golden and shiny with slight cracks; a toothpick inserted should come out with moist crumbs.
- Can I make these gluten-free?
Yes, substitute with an equal amount of gluten-free all-purpose flour blend that includes xanthan gum.
- How do I store the brownies to keep them soft?
Seal in airtight containers at room temperature and avoid refrigeration which can dry them out.
Butterscotch Brownies
Equipment
- 1 9x9-inch baking pan lined with parchment paper
- 1 large mixing bowl
- 1 separate bowl
Ingredients
- 3/4 cup unsalted butter melted and cooled
- 2 cups light brown sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pecans finely chopped
- 1/2 cup butterscotch chips
Instructions
- Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Combine melted butter and brown sugar in a large bowl, stirring until well mixed.
- Add eggs one at a time, mixing fully after each, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add half of the flour mixture to the wet ingredients and stir until incorporated.
- Add the remaining flour mixture and mix until the batter is smooth.
- Fold in chopped pecans and butterscotch chips, scraping the bowl to mix evenly.
- Spread batter evenly in the prepared pan.
- Bake for 25 to 30 minutes until the top is golden, shiny, and slightly cracked, checking doneness at 25 minutes.
- Allow the brownies to cool completely before lifting out and cutting into servings.
Notes
- Do not overbake to keep brownies moist.
- Store in an airtight container at room temperature for several days.
- Use room temperature eggs for best texture.
