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Lawrence D. Smith

Golden Butterscotch Chip Brownies

These chewy butterscotch brownies feature a buttery brown sugar base, sweet butterscotch chips, and optional chopped walnuts. Baked until tender and finished with extra chips, they make an easy, crowd-pleasing dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 15
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1¼ cups packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 egg yolk at room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ⅔ cup butterscotch chips plus a few extra for topping
  • 1 cup chopped walnuts optional

Equipment

  • 9 × 13-inch baking dish
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Sifter
  • Rubber spatula or mixing spoon
  • Plastic knife for cutting the cooled brownies

Method
 

  1. Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Line a 9 × 13-inch baking dish with parchment paper to prepare it for the batter.
  2. Combine the Butter and Sugars: Melt the unsalted butter in a large mixing bowl. Add the packed brown sugar and granulated sugar, then mix until well combined.
  3. Add the Eggs and Vanilla: Mix the room-temperature eggs and egg yolk into the butter-sugar mixture. Add the vanilla extract and stir until evenly incorporated.
  4. Mix the Dry Ingredients: Sift the all-purpose flour into a separate bowl. Add the cornstarch, baking powder, and salt, then whisk to distribute the ingredients evenly.
  5. Combine the Batter: Gradually add the dry ingredients to the butter-sugar mixture. Stir gently until the flour is just incorporated, taking care not to overmix.
  6. Fold in the Butterscotch Chips and Walnuts: Add the butterscotch chips and, if desired, the chopped walnuts. Fold them into the batter until distributed throughout.
  7. Transfer the Batter to the Dish: Spread the batter evenly in the prepared baking dish, reaching the edges so the brownies bake in a consistent layer.
  8. Bake the Brownies: Place the dish in the preheated oven and bake for 25–28 minutes, until the brownies are baked through.
  9. Add the Finishing Chips: Remove the baking dish from the oven and sprinkle a few extra butterscotch chips over the top while the brownies are still hot.
  10. Cool and Slice: Allow the brownies to cool before cutting them into squares with a plastic knife. Serve and enjoy.

Notes

  • Room-temperature eggs: Let the eggs and egg yolk reach room temperature before mixing to help them blend smoothly into the butter and sugar.
  • Measure flour carefully: Use the specified amount of all-purpose flour to maintain the brownies' intended soft, chewy texture.
  • Avoid overmixing: Stir the dry ingredients into the wet mixture only until combined to help prevent a tougher texture.
  • Walnuts are optional: Leave out the chopped walnuts if you prefer a smoother brownie, or keep them for extra crunch.
  • Reserve a few butterscotch chips: Sprinkle extra chips over the brownies immediately after baking while the surface is still hot.
  • Cool before slicing: Let the brownies cool before cutting so the squares are easier to handle and serve.
  • Use a plastic knife: Follow the original recipe's suggestion to cut the cooled brownies with a plastic knife for neat portions.
  • Check the baking time: Begin checking near the lower end of the 25–28-minute baking window, as the brownies should be baked through without losing their chewy texture.