Make these rich and chewy butterscotch brownies from scratch. This simple, one-bowl recipe delivers a dense, fudge-like texture and a beautiful crackly top, perfect for a homestyle golden treat.
Author:Carla Davis
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:16 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butterscotch chips
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk the melted butter and brown sugar together until well combined. This mixture should look smooth.
Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
In a separate small bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix with a spatula just until combined. Do not overmix.
Fold in the butterscotch chips.
Spread the batter evenly into the prepared baking pan.
Bake for 28 to 32 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached for a chewy texture.
Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
Cut into squares and serve your easy blondies from scratch.
Notes
For the best crackly top, do not overbake. The center should still look slightly underdone when you remove the pan from the oven.
If you prefer a thicker, fudgier bar, use an 8×8 inch pan and increase the baking time by about 10 to 15 minutes.
This recipe is a great base for National Butterscotch Brownie Day celebrations.