Description
Deliciously rich and buttery butterscotch brownies featuring a perfect balance of sweet brown sugar, nutty pecans, and melty butterscotch chips. These brownies offer a moist, tender crumb with a slightly crunchy top, baked to golden perfection in just 45 minutes.
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 the Oven: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the brownies after baking.
- Combine Butter and Sugar: In a large mixing bowl, whisk together the melted and cooled butter with the light brown sugar until the mixture is smooth and fully combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, making sure each egg is fully blended before adding the next. Then add the vanilla extract and mix thoroughly.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
- Combine Wet and Dry Mixtures: Add half of the dry flour mixture to the wet ingredients and stir gently until just combined. Add the remaining flour mixture and mix until the batter is smooth and free of lumps.
- Fold in Pecans and Butterscotch Chips: Gently fold the finely chopped pecans and butterscotch chips into the batter, scraping down the sides of the bowl to achieve an even mixture.
- Prepare for Baking: Spread the brownie batter evenly into the prepared 9×9-inch baking pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Start checking for doneness at 25 minutes; the brownies are ready when the surface is golden, shiny, and slightly cracked.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the brownies out, then cut into 9 equal servings and enjoy.
Notes
- Allowing the eggs to come to room temperature ensures better mixing and a more uniform batter.
- Cooling the melted butter before mixing prevents cooking the eggs prematurely.
- For extra flavor, lightly toast the chopped pecans before folding them into the batter.
- Make sure not to overbake to keep the brownies moist and fudgy.
- Store leftovers tightly covered at room temperature for up to 3 days or freeze for longer storage.
