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These old fashioned Butterscotch Brownies are soft, chewy, and incredibly easy! These easy bar cookies are made in one bowl in under 30 minutes!

sliced butterscotch brownies in pan on cooling rack.

The highlight of my entire Middle School experience was when they served chewy butterscotch brownies in the cafeteria. I got so excited about these brownies that the kitchen staff would pack up a plate for me to bring home!

Even to this day, I can’t get the delicious taste out of my head, so I took it upon myself to recreate those nostalgic blond brownies. Inspired by Betty Crocker’s Cookbook 1984 Edition, I think I’ve finally nailed it! Not only are these mouthwatering but they are remarkably fast and easy to pull together. AND they only need one bowl! It’s my pleasure to add them to the ranks of one bowl desserts with lemon blondies, one bowl brownies, and one bowl chocolate cake.

They are fantastic on their own, but like other bar desserts, they would also be an amazing base for some mix-ins! Inspiration can be found in these caramel chocolate chip blondies or topped with fruit and nuts like these cashew caramel pretzel blondies!

Why you will love these butterscotch brownies

  • One Bowl! They are made in one bowl! Fast to make even faster to clean up!
  • Nostalgic butterscotch flavor.The simple combination of butter, brown sugar and vanilla give you classic butterscotch flavored bars! If you like butterscotch, try my butterscotch pudding recipe or these chewy butterscotch cookies!
  • Infinite flavor possibilities. These brownies are a great base for any mix-in, swirls or toppings.
  • Easily scalable. The only limitation is the size of your bowl and your pans! Just remember different sized pans have different bake times.
3 butterscotch brownies stacked on wire rack.
Seven Layer Bars Stacked.
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Professional Tips for making Butterscotch Blondies

  • Mix your dry ingredients separately. The brownies won’t be technically one bowl anymore, but I find that whisking your dry ingredients together beforehand will reduce the chance of pockets of salt or baking powder in your brownies.
  • Adjust baking times to your pan. Baking pans that are darker will tend to bake your brownies faster than if you are baking in a ceramic or glass dish. Just take a breath, keep checking them and trust your gut!
  • Quality vanilla.  Use a quality vanilla since it is one of the main flavors! I would highly recommend Nielson Massey Vanilla Extract if you can find it.

Ingredients & Substitutions

butterscotch brownies ingredients on marble.
  • Butter: I use unsalted butter for baking because you want to control the amount of salt you are adding.
  • Dark Brown Sugar: Using dark brown sugar adds sweetness along with a nice, rich molasses flavor. There is more sugar and less butter in these brownies than in my blondies recipe. It does make them dry out faster than my chewy blondies. You can also use light brown sugar.
  • Large Eggs: The eggs are here to add fat, and moisture. Eggs also emulsify the batter and keep everything texturally perfect.
  • Vanilla Extract: Vanilla Extract adds a beautiful flavor itself, but it also boosts the flavor of other ingredients around it like the brown sugar. Use a quality vanilla since it is one of the main flavors! I would highly recommend Nielson Massey Vanilla Extract if you can find it.
  • All-Purpose Flour: All-purpose flour has just the right amount of gluten for a perfectly chewy bar.
  • Baking Powder: Double acting baking powder will react instantly when it is mixed with an acid and then again when it is heated. Because it is double acting, it has a slower, more stable rise than baking soda alone.
  • Kosher Salt: Kosher salt is less salty than table salt and a teaspoon weighs less than other finer ground varieties. It heightens the flavor here and will keep your bars from tasting dull or flat.

Variations

sliced butterscotch brownies in pan one brownie turned to view side.

How to Make this Butterscotch Brownies Recipe

Use these instructions to make the perfect old fashioned butterscotch brownies from scratch ! Further details and measurements can be found in the recipe card below!

Step 1: Preheat your oven to 350°F conventional or 325°F convection (with the fan). Spray or butter an 8×8 baking dish or line with crisscrossed parchment paper. I secured mine with metal binder clips (see image 1 below).

Step 2: Melt the butter in a large bowl in the microwave. I usually do 15 second intervals. This can also be done in a small pot on the stovetop.

Step 3: Add the sugar to the bowl with the butter and whisk until completely incorporated.

Step 4: Whisk in the eggs and vanilla until smooth and no streaks of eggs remain.

8x8 inch pan prepared with parchment and binder clips.
whisking butter and sugar for brownies.
wet ingredients whisked in bowl for butterscotch brownies.

The more you whisk, the more air that is incorporated into the batter. This is what makes that crust on top of the brownies and also makes them rise then fall when cooling.

Step 5: Add the flour, baking powder, and salt and stir with a silicon spatula until just combined.

You can, of course, whisk together the dry ingredients in another medium bowl so that the baking powder and salt are evenly distributed. I always do this but I am persnickety and we know this.

Optional: Fold in pecans or anything your heart desires!

Step 6: Place the batter into the prepared pan and spread evenly.

adding dry ingredients to butterscotch brownies.
spreading brownie batter into prepared pan.
blondie batter in pan ready for baking.

Step 7: Bake the brownies for 20-25 minutes and remember the baking time will depend on the baking dish you chose. They are done when the edges are golden brown and a cake tester or wooden skewer or toothpick comes out with only a few clinging crumbs.

Step 8: Remove from the oven and cool before cutting. Or pile with vanilla ice cream and have yourself a party in the kitchen.

cooling butterscotch brownies.
cutting butterscotch brownies on cutting board.

Adjust baking times to your pan. Baking pans that are darker will tend to bake your brownies faster than if you are baking in a ceramic baking dish. Just take a breath, keep checking them and trust your gut!

Chef Lindsey’s Recipe Tip

I suggest switching from a whisk to a rubber spatula before folding in the dry ingredients. This will help avoid overmixing and keep the gluten from developing. This is especially important if you are adding in mix-ins.

Frequently Asked Questions

How do you store Butterscotch Brownies?

Store baked and cooled butterscotch brownies in an airtight container. They will keep at room temperature for four days. For longer storage, store in the refrigerator for up to 10 days or in the freezer for up to two months.

Can you freeze butterscotch brownies?

Absolutely! Cool the brownies completely and cut them. Then store them wrapped in plastic wrap inside an airtight container. They will keep frozen for up to two months! Insider trick: if you cut them into tiny pieces the brownies will make a wonderful addition to any sundae!

Will the recipe multiply?

If you have the proper sized bowl and the pans to bake in, this recipe will multiply nicely!

Do I need to chill the batter before baking?

No, chilling this batter will make it very hard to spread evenly. The butter will solidify and become solid.

What to serve with butterscotch brownies?

The great thing about these brownies is that they pair with almost anything! Top with a huge scoop of vanilla ice cream or chocolate caramel ice cream then start piling on the toppings! Chocolate chips, hot fudge sauce, salted caramel sauce, sliced fruit and sprinkles!

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

stacked butterscotch brownies.
4.86 from 21 ratings

Butterscotch Brownies

These Butterscotch Brownies are soft, chewy and incredibly easy! They are made in one bowl in under 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 16 Brownies

Ingredients 
 

Instructions 

Prepare your pan and oven:

  • Preheat your oven to 350°F.
  • Butter an 8×8 baking dish or line with criss-crossed parchment paper.

Make the batter:

  • Melt the butter in a large bowl in the microwave. I usually do 15 second intervals. This can also be done in a small pot on the stovetop.
  • Add the sugar to the bowl with the butter and whisk until completely incorporated.
  • Whisk in the eggs and vanilla until smooth and no streaks of eggs remain.
  • Add the flour, baking powder, and salt and mix until just combined. You can, of course, whisk together the dry ingredients in another small bowl so that the baking powder and salt are evenly distributed. I always do this but I am persnickety and we know this. Optional: Fold in pecans or anything your heart desires!

Bake and cool the brownie:

  • Place the batter into the prepared pan and spread evenly. Bake the brownies for 20-25 minutes and remember the baking time will depend on the baking dish you chose. They are done when the edges are golden brown and a cake tester or wooden skewer comes out with only a few clinging crumbs.
  • Remove from the oven and cool before cutting. Or pile with vanilla ice cream and have yourself a party in the kitchen.

Notes

Flavor Tips –  The vanilla helps bring home the butterscotch flavor so I recommend using a high quality vanilla extract. 
Variations – The variations are endless! Add mix-ins such as butterscotch chips, walnuts, or dried cherries. 
Storage – Store the butterscotch brownies in an airtight container. They will keep at room temperature for four days.
Adapted from Betty Crocker’s Cookbook 1984 Edition.
Note: The only thing I modified in this recipe was the butter. Betty Crocker calls for shortening, but, in my humble opinion, it’s not butterscotch without butter.
Yield: 16 bars

Nutrition

Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 128
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed bar & brownies recipes, or head over to my Brown Butter Brownies next!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

4.86 from 21 votes (9 ratings without comment)

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Recipe Rating




108 Comments

  1. 5 stars
    True story: This is my favorite recipe, but my husband wouldn’t try it. For 51 years I would make this recipe and chocolate brownies for him. Finally, he tried it. It is now his favorite too. I usually cut into 24 squares because they are so rich.

    1. Hi Karen! That’s quite the endorsement, I’m so happy this recipe is the 51-year champion, and converted your husband into a butterscotch brownie believer 🙂 Thank you for taking the time to rate and comment, it makes my day.

  2. 5 stars
    I’ve been searching for years for the school lunch butterscotch bars. These are the real deal. Awesome. I’ve done a few variations. The fam really loves these with maple extract and coffee frosting that I add the maple extract to also. My only issue is the edges rise and stay real tall they are still soft and chewy, and the inside sinks down like it’s supposed to.

    1. Hi Cynthia! I’m so pleased you agree that these are the real deal! The maple extract and coffee frosting sounds divine, save me a piece. 😉
      As for the edges rising and the center sinking, even though they’re still delicious, we can absolutely troubleshoot for that! The most common culprits are the baking temperature might be higher than you realize, since ovens tend to be off by more than a couple degrees. If you try to lower the baking temperature slightly, it might help with a more even bake and rise. It could also be that your pan is not distributing the heat evenly, or that the batter isn’t even or is a tiny bit overmixed. Experiment to see what works with the tools you have, and continue to have a great time with these butterscotch bars! Happy baking!

  3. 5 stars
    This recipe was one of my favorites as a kid. Thanks so much for posting it.
    I used gluten free flour and it turned out perfect. Thanks for posting this.

    1. Hi Michelle! Thank you for commenting and also for letting us know gluten free flour worked like a charm. Happy baking!!