If you love the cozy, caramel-like flavor of brown sugar and butter—something that tastes like a warm hug fresh from the oven—then you’re about to fall hard for Butterscotch Brownies. Despite the name, these aren’t chocolate brownies in the traditional sense. They’re more like a rich, thick blondie bar with a deep butterscotch vibe: buttery, chewy, and packed with that toffee-like sweetness that only brown sugar can give. Add a generous handful of chocolate chips and you get the best of both worlds—soft caramel notes with melty chocolate pockets in every bite.
These bars are a holiday powerhouse too. They travel well, slice neatly (especially after cooling), and look beautiful stacked on dessert trays. They’re also the kind of bake sale treat that makes people ask, “What IS in these?” because the flavor is so rich and nostalgic.
In this article, you’ll get the complete recipe plus step-by-step guidance, the best pan size, doneness tips, flavor variations (including true butterscotch chip options), and storage tricks so your bars stay soft and chewy for days.
What Are “Butterscotch Brownies,” Exactly?
Butterscotch brownies are essentially brown sugar blondies. The base is butter + brown sugar + eggs + flour, often with baking powder to keep the bars thick but tender. The brown sugar gives the signature butterscotch/toffee flavor—not from actual butterscotch candy, but from the way butter and brown sugar bake together into a caramel-like richness.
Think of them as:
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softer and more caramel-forward than a chocolate brownie,
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richer and chewier than a standard cookie bar,
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and extremely flexible—you can add chocolate chips, butterscotch chips, nuts, or toffee bits depending on your mood.
Why You’ll Love This Recipe
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One bowl friendly: Minimal dishes, quick mixing.
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Chewy, thick texture: The bars are dense in the best way.
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Crowd-pleaser: Chocolate + caramel flavor always wins.
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Perfect for parties: Slice into small squares for cookie trays.
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Easy to customize: Nuts, chips, drizzles—endless variations.
Ingredients (With Notes That Matter)
Here’s what you need, along with why each ingredient is important:
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3/4 cup (170 g) butter
Butter is the backbone. Melting it gives a chewier, more bar-like texture instead of a cakey crumb. -
3 cups (600 g) brown sugar (light or dark)
The main flavor driver.-
Light brown sugar = classic butterscotch sweetness
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Dark brown sugar = deeper molasses notes, richer flavor
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1 tablespoon vanilla extract
Vanilla boosts the caramel notes and makes the bars taste bakery-style. -
3 large eggs (room temp is best)
Eggs add structure and chew. Room temperature eggs mix more smoothly for a better texture. -
2 1/4 cups (280 g) all-purpose flour
Flour gives structure. Too much can make bars dry, so measure carefully (spoon and level). -
1 tablespoon baking powder
Helps lift slightly so they’re thick and tender, not heavy like fudge. -
1/2 teaspoon salt
Essential for balance. Salt sharpens flavor and keeps sweetness from tasting flat. -
1 1/2 cups (255 g) chocolate chips
Semi-sweet is ideal, but milk chocolate makes it sweeter and darker chocolate makes it richer.
Optional (but amazing):
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1/2–1 cup butterscotch chips
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1/2 cup toffee bits
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1/2–1 cup chopped pecans or walnuts
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flaky sea salt for the top
Step-by-Step Instructions (Detailed)
Step 1: Prep Your Pan and Oven
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Preheat your oven to 350°F (175°C).
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Line a 9×13-inch pan with parchment paper, leaving an overhang so you can lift the bars out easily.
Why parchment matters: It helps prevent sticking and makes slicing cleaner because you can lift the whole slab out at once.
