Description
These Butterscotch Brownies are a rich, buttery twist on classic brownies, packed with sweet butterscotch chips and crunchy pecans. The texture is dense and chewy with a glossy, golden top and a slightly cracked crust, making them an irresistible treat perfect for any occasion.
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1/2 cup pecans, finely chopped
- 1/2 cup butterscotch chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the brownies later.
- Mix Butter and Sugar: In a large mixing bowl, stir together the melted and cooled unsalted butter with the light brown sugar until the mixture is well combined and smooth.
- Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating after each addition until fully incorporated. Then stir in the vanilla extract until evenly mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Incorporate Flour Mixture: Add half of the dry ingredient mixture to the wet ingredients and stir until just combined. Then add the remaining flour mixture and mix until the batter is smooth, being careful not to overmix.
- Fold in Pecans and Butterscotch Chips: Gently fold in the finely chopped pecans and butterscotch chips, scraping down the sides and bottom of the bowl to ensure all ingredients are evenly distributed.
- Bake: Spread the brownie batter evenly into the prepared baking pan. Place in the preheated oven and bake for 25 to 30 minutes. Start checking for doneness at 25 minutes; the top should be golden and shiny with a slightly cracked appearance when ready.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan. Use the parchment paper overhang to lift them out before cutting into 9 to 9 servings.
Notes
- Ensure the melted butter is cooled before mixing with sugar to prevent the eggs from cooking prematurely.
- Chilling the batter briefly can improve the texture, but it’s optional.
- For a nuttier flavor, lightly toast pecans before chopping and adding to the batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Use parchment paper for easy removal and clean-up.
