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

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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.