Description
These Delicious Butterscotch Brownies are a delightful twist on classic brownies, featuring a rich, chewy texture combined with the sweet, buttery flavor of butterscotch chips and the crunch of finely chopped pecans. Perfectly baked to a golden, shiny top with slight cracks, this recipe yields 12 scrumptious squares that are sure to satisfy any sweet tooth.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving 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 unsalted butter with the light brown sugar until smooth and uniform in texture.
- Add Eggs and Vanilla: Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt to ensure even distribution.
- Combine Wet and Dry Ingredients: Gradually add half of the dry ingredient mixture to the wet mixture, mixing until just combined. Then fold in the remaining dry ingredients carefully to avoid overmixing and maintain a chewy texture.
- Fold in Pecans and Butterscotch Chips: Gently fold in the finely chopped pecans and butterscotch chips using a spatula, distributing them evenly throughout the batter.
- Spread Batter and Bake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes. Begin checking at 25 minutes by inserting a toothpick into the center; the top should be golden, shiny, and slightly cracked.
- Cool and Serve: Remove the brownies from the oven once done. Let them cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Transfer to a wire rack to cool completely before cutting into 12 squares.
Notes
- Ensure the butter is melted and cooled to avoid scrambling the eggs when mixed.
- Do not overmix the batter to maintain a chewy texture in the brownies.
- Using parchment paper with an overhang makes removing brownies easier and cleaner.
- Checking early at 25 minutes prevents overbaking and keeps the brownies moist.
- Store brownies in an airtight container at room temperature for up to 3 days.
