Can You Make Chewy, Buttery Butterscotch Brownies in Just 35 Minutes?
Craving a sweet, indulgent treat that’s quick to whip up and perfect for sharing? What if you could bake a pan of rich, chewy butterscotch brownies with optional chocolate chunks and Heath bars in just 35 minutes? Butterscotch Brownies are your answer—a beloved recipe with 19 reviews, ideal for dessert trays, potlucks, or cozy afternoons. Ready to fill your kitchen with warm, caramel-like aromas? Let’s get baking!
Overview: Why Butterscotch Brownies Shine
What makes Butterscotch Brownies so special? These blondies combine the caramelized sweetness of brown sugar with a buttery, chewy texture, elevated by optional mix-ins like chocolate chunks and toffee bits. Baked in a single pan, they’re quick to prepare and easy to clean up, making them perfect for last-minute gatherings, bake sales, or family treats. The simple ingredients and flexible add-ins make them beginner-friendly, kid-approved, and adaptable for dietary needs.
Time requirement: 35 minutes total, with 15 minutes prep and 20 minutes cooking. The one-pan method keeps it fuss-free.
Difficulty level: Easy! If you can mix a batter and spread it in a pan, you’re set. A large bowl, 13×9-inch baking pan, and a whisk are the main tools, and kids can help stir or sprinkle mix-ins.
Health perks: Moderate butter and sugar keep it balanced as a treat, and optional add-ins allow customization for dietary preferences. The recipe supports gluten-free or vegan diets with simple swaps, making it a versatile indulgence.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 24 brownies (cut from a 13×9-inch pan). Each ingredient plays a key role, with swaps for flexibility.
- Brown sugar (2 cups, packed): Provides deep, caramel-like sweetness and chewiness. Sub: Coconut sugar or 1-1/2 cups brown sugar + 1/4 cup maple syrup.
- Baking powder (2 teaspoons): Ensures a slight rise for chewy texture. Sub: No substitute; critical for leavening.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Butter (1/2 cup, melted, cooled): Adds rich, buttery flavor and moisture. Sub: Vegan butter, coconut oil, or applesauce for lower fat.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- Semisweet chocolate chunks (1 cup, optional): Add rich, melty bursts. Sub: Milk chocolate, white chocolate, or omit.
- Heath candy bars (4 x 1.4 oz, coarsely chopped, optional): Provide toffee crunch. Sub: Skor bars, toffee bits, or omit.
These ingredients are pantry staples, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake These Brownies!
Ready to start? You’ll need a large bowl, a 13×9-inch baking pan, and a whisk or spoon. These steps are quick, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Coat a 13×9-inch baking pan with cooking spray or line with parchment for easy removal. Tip: Parchment overhangs make lifting brownies out easier.
- Mix dry ingredients: In a large bowl, combine 2 cups flour, 2 cups packed brown sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Stir to blend. Tip: Break up brown sugar clumps for a smooth batter.
- Mix wet ingredients: In a medium bowl, whisk 1/2 cup melted, cooled butter, 2 eggs, and 1 teaspoon vanilla until smooth (about 1 minute). Tip: Cool butter to prevent scrambling eggs; room-temperature eggs blend better.
- Combine: Stir wet ingredients into dry ingredients until just combined (batter will be thick). Tip: Don’t overmix to keep brownies chewy.
- Add mix-ins (optional): Spread batter evenly into the prepared pan. If using, sprinkle 1 cup chocolate chunks and 4 chopped Heath bars over the top; press gently into batter. Tip: Distribute mix-ins evenly for consistent bites.
- Bake: Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes; underbaking slightly keeps brownies extra chewy.
- Cool and serve: Cool on a wire rack for 15-20 minutes. Cut into 24 bars (4×6 grid). Tip: Cool slightly for cleaner cuts; serve warm for gooey texture.
Assembly: Plate It Like a Pro
These brownies are chewy and golden, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Brownies: Cut into 24 bars and place 1-2 per plate, showcasing any visible chocolate or toffee bits. Tip: Stack bars for a fun, casual look.
- Garnish: Dust with powdered sugar or drizzle with melted chocolate. Tip: A sprinkle of sea salt enhances the butterscotch flavor.
- Serving suggestion: Pair with vanilla ice cream, coffee, or milk for a complete dessert. Tip: Prep coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or rustic plates to highlight the golden brownies and mix-ins. Serve on a tray for gatherings. Tip: Add a scoop of ice cream or a caramel drizzle for a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your brownies tasting great.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Reheat in a 300°F oven for 5 minutes or microwave for 10-15 seconds for warm texture. Tip: Layer with parchment to prevent sticking.
- Freezing: Freeze cooled brownies in an airtight container for up to 3 months. Thaw at room temperature or in the fridge; reheat gently. Tip: Wrap individually for quick grabs.
- Make-ahead: Mix dry ingredients and store in a sealed container up to 1 week. Melt butter and prep mix-ins a day ahead. Combine and bake fresh. Tip: Don’t mix batter early—leavening may weaken.
Health tip: Storing properly preserves the brownies’ texture, and moderate portions keep indulgence balanced.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, and dairy-free chocolate or toffee.
- Gluten-free option: Use gluten-free flour blend; check Heath bars or use gluten-free toffee.
- Lower sugar: Reduce brown sugar to 1-1/2 cups; add 2 tablespoons applesauce for moisture.
- Nutty twist: Replace Heath bars with 1/2 cup chopped pecans or walnuts.
- Fruity boost: Add 1/2 cup dried cranberries or chopped dried apricots with chocolate.
- Spiced kick: Add 1/4 teaspoon cinnamon or nutmeg to batter for warmth.
Conclusion: Savor Your Chewy Butterscotch Brownies
You’re now ready to master Butterscotch Brownies! These wholesome, chewy treats bring rich brown sugar flavor and optional chocolate-toffee bursts together for a dessert that’s perfect for potlucks, family snacks, or bake sales. With just 35 minutes and one pan, you can create a flavorful, crowd-pleasing batch that’s as delicious as it is easy. Play with vegan or nutty twists to make it your own. Grab that baking pan, mix some batter, and enjoy this sweet delight. Share your results in the comments—I’d love to hear how it turned out!
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Butterscotch Brownies
Description
Craving a sweet, indulgent treat that’s quick to whip up and perfect for sharing? What if you could bake a pan of rich, chewy butterscotch brownies with optional chocolate chunks and Heath bars in just 35 minutes? Butterscotch Brownies are your answer—a beloved recipe with 19 reviews, ideal for dessert trays, potlucks, or cozy afternoons
Ingredients
Here’s the lineup for 24 brownies (cut from a 13×9-inch pan). Each ingredient plays a key role, with swaps for flexibility.
- Brown sugar (2 cups, packed): Provides deep, caramel-like sweetness and chewiness. Sub: Coconut sugar or 1-1/2 cups brown sugar + 1/4 cup maple syrup.
- Baking powder (2 teaspoons): Ensures a slight rise for chewy texture. Sub: No substitute; critical for leavening.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Butter (1/2 cup, melted, cooled): Adds rich, buttery flavor and moisture. Sub: Vegan butter, coconut oil, or applesauce for lower fat.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- Semisweet chocolate chunks (1 cup, optional): Add rich, melty bursts. Sub: Milk chocolate, white chocolate, or omit.
- Heath candy bars (4 x 1.4 oz, coarsely chopped, optional): Provide toffee crunch. Sub: Skor bars, toffee bits, or omit.
These ingredients are pantry staples, creating a wholesome, indulgent treat
Instructions
Ready to start? You’ll need a large bowl, a 13×9-inch baking pan, and a whisk or spoon. These steps are quick, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Coat a 13×9-inch baking pan with cooking spray or line with parchment for easy removal. Tip: Parchment overhangs make lifting brownies out easier.
- Mix dry ingredients: In a large bowl, combine 2 cups flour, 2 cups packed brown sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Stir to blend. Tip: Break up brown sugar clumps for a smooth batter.
- Mix wet ingredients: In a medium bowl, whisk 1/2 cup melted, cooled butter, 2 eggs, and 1 teaspoon vanilla until smooth (about 1 minute). Tip: Cool butter to prevent scrambling eggs; room-temperature eggs blend better.
- Combine: Stir wet ingredients into dry ingredients until just combined (batter will be thick). Tip: Don’t overmix to keep brownies chewy.
- Add mix-ins (optional): Spread batter evenly into the prepared pan. If using, sprinkle 1 cup chocolate chunks and 4 chopped Heath bars over the top; press gently into batter. Tip: Distribute mix-ins evenly for consistent bites.
- Bake: Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes; underbaking slightly keeps brownies extra chewy.
- Cool and serve: Cool on a wire rack for 15-20 minutes. Cut into 24 bars (4×6 grid). Tip: Cool slightly for cleaner cuts; serve warm for gooey texture.
FAQs: Your Questions Answered
Can I use butter instead of shortening? The recipe uses butter, not shortening, so you’re good! Use 1/2 cup melted butter as listed.
What are the health benefits? Moderate butter and sugar make it a balanced treat; optional add-ins allow customization.
How do I know the brownies are done? A toothpick comes out clean after 20-25 minutes.
Can I prep for a party? Yes! Mix dry ingredients or prep mix-ins a day ahead; bake fresh for best texture.
Kid-friendly? Totally! Sweet butterscotch appeals to kids; omit Heath bars for simpler flavor.
Why are my brownies dry? Overbaked or overmixed. Bake 20 minutes and mix gently next time.
Gluten-free? Use gluten-free flour; check Heath bars or use gluten-free toffee.
How to store leftovers? Room temp for 3 days, fridge for 1 week; reheat gently. Freeze for 3 months; thaw before serving.