Butterscotch Brownies

These Butterscotch Brownies are a recipe I’ve had since back in the 70’s. They take almost no time to mix up and make a nice occasional change from the usual chocolate brownie.

Sometimes you just need a little something sweet, don’t you? Whether it’s at the end of a meal, with a cup of coffee in the morning, or for an after school snack, a little sweet bite almost never goes amiss. And if it’s homemade and the recipe is super easy, then all the better.

Now, technically, I’m not sure whether I should call this a brownie or a blondie. It does have some chocolate in it, but that’s definitely not the predominant flavor.

They’re quite sweet and buttery so you can cut them into small squares and they’ll go a long way. I hope you’ll give these a try!

How to Make Butterscotch Brownies:

Preheat the oven to 350 degrees. Prepare a 9” square baking pan by greasing the bottom and sides.

Melt the butterscotch chips with the butter in a heavy bottomed pan over medium heat, stirring constantly until all chips are melted. Set aside and allow to cool until just lukewarm.

In a large mixing bowl, combine the melted butterscotch chips, flour, brown sugar, baking powder, salt, egg, and vanilla. Mix well with a wooden spoon.

Mix in the marshmallows, mini-chocolate chips, and pecans.

Using buttered fingers, spread the batter in the prepared pan. Bake for 20-25 minutes. The center will be soft but will firm while cooling. Remove from oven and allow to cool completely. Cut into squares and dust with powdered sugar before serving.

Enjoy!

Butterscotch Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Butterscotch flavored brownies with pecans, marshmallows, and chocolate chips.

Print

Ingredients

• 1/2 cup butterscotch chips
• 1/4 cup butter
• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1/2 tsp. vanilla
• 1 cup miniature marshmallows
• 6 oz. semi-sweet mini-chocolate chips
• 1/4 cup chopped pecans
• Powdered sugar

Instructions

2. Preheat the oven to 350 degrees. Prepare a 9” square baking pan by greasing the bottom and sides.
3. Melt the butterscotch chips with the butter in a heavy bottomed pan over medium heat, stirring constantly until all chips are melted. Set aside and allow to cool until just lukewarm.
4. In a large mixing bowl, combine the melted butterscotch chips, flour, brown sugar, baking powder, salt, egg, and vanilla. Mix well with a wooden spoon. Mix in the marshmallows, mini-chocolate chips, and pecans.
5. Using buttered fingers, spread the batter in the prepared pan. Bake for 20-25 minutes. The center will be soft but will firm while cooling. Remove from oven and allow to cool completely.
6. Cut into squares and dust with powdered sugar before serving.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition Information:

Serving Size: 1
Amount Per Serving:Calories: 3093 Total Fat: 147g Saturated Fat: 89g Cholesterol: 122mg Sodium: 1726mg Carbohydrates: 444g Sugar: 315g Protein: 26g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

More brownie and blondie recipes you might enjoy:

• Buckeye Brownies from Brown Eyed Baker
• Red Velvet Oreo Truffle Brownies from Kevin and Amanda
• Nutella Brownies from Buns in My Oven
• White Chocolate Maple Blondies from Cookies and Cups
• Snickerdoodle Blondie Bars from Baked by Rachel
• Lemon Mascarpone Blondies from Simply Recipes