Butterscotch Brownies


Butterscotch Brownies~aka Blondies~are dense, chewy, buttery sweet bars that may make you forget about the chocolate version!

butterscotch brownies

Butterscotch brownies, often referred to as blondies, often take a back seat in the brownie world. But these buttery sweet bars can hold their own in any brownie taste test. They are rich, dense, and packed with a wonderful combo of nuts and butterscotch morsels.

These brownies are rich and decadent. A few small bites or a small brownie will satisfy even the most avid sweet tooth.

Make ahead: These brownies freeze well for up to one month. I freeze mine before cutting into squares, as they will cut more easily when still slightly frozen~an hour or so before serving.

Note: The recipe calls for 1 2/3 cups of butterscotch chips, slightly less than a full bag. I’ve baked these  using all the chips and the smaller amount, and I think less is best.

Parchment paper and cooking spray are key in easily removing the brownies from the pan intact. If you press parchment paper evenly into the pan and spray it well, there will be no sticking. Once the whole brownie cools, carefully remove it for easy cutting on a flat surface.

The baking pan that I use for these and all other brownies is this Wilton 9 x 9. It bakes the brownies to the perfect size for a dense, chewy consistency, and the lid is airtight and great for transporting.

I’d love to hear from you if you try these, so please leave comments! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Other savvy brownie faves:  Strawberry Brownies, Funfetti Cake Mix Sugar Cookie Brownies, and Teresa’s Chocolate Peanut Butter Brownies.

Butterscotch Brownies

Butterscotch Brownies

Yield: 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Butterscotch brownies are buttery sweet, rich, dense and delicious!


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (no margarine), slightly softened
  • 1 3/4 cups light brown sugar
  • 1 TB vanilla extract
  • 2 eggs
  • 1 2/3 cups butterscotch morsels (I prefer Nestle)
  • 1 cup finely chopped pecans


  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder and salt in medium size bowl; set aside.
  3. In a large bowl, cream butter, brown sugar, and vanilla. Beat in eggs.
  4. Gradually add in flour. Stir in (I use my hand mixer) butterscotch chips and nuts.
  5. Line baking pan with parchment and spray with baking spray.
  6. Spread batter evenly into pan; bake 35 to 40 minutes.
  7. Brownies are done when cracks begin to form on surface. Do not overbake.
  8. Remove from pan when cool, and cut into squares.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 6383Total Fat 332gSaturated Fat 133gSodium 2230mgCarbohydrates 835gSugar 557gProtein 49g













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  1. Hi Wendy, you are right……and I need to change the amount. I usually get 12-18 brownies in my 9 x 9 pan and 24 in my 9 x 13……The 9 x 9 is my favorite, as the brownies are thicker. Hope this helps!

  2. In your commentary you say you use a 9×9 pan, but the qty says makes 24 brownies and ingredient amount seems too much for a 9×9 pan, more like a 13×9?

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