Butterscotch Brownies

These butterscotch brownies are rich, chewy, and made with brown sugar, butter, and vanilla—topped with a buttery caramel icing.

this Recipe

I didn’t plan to make Butterscotch Brownies. I planned to do laundry. Clean the fridge. Maybe finally sort the junk drawer that now contains two sets of scissors, one expired passport, and—oddly—a single onion.

But nope.

Instead, I opened the pantry and saw a lonely bag of dark brown sugar. And somehow, from that very mundane spark, I spiraled into baking these sticky, rich, slightly-too-sweet (but in the best way) brownies. Honestly, I should’ve been an adult. But I was tired, slightly overwhelmed, and craving something nostalgic. Something that reminded me of my grandma’s kitchen, where dessert didn’t wait for an occasion—it just showed up because someone needed it.

So here’s the result: messy, chewy, soft-edged butterscotch brownies that feel like a dessert someone made just for you. They’re the kind of thing you bake because your brain is fried, or your heart is a little tired, or because it’s Tuesday and what even is Tuesday?

Why You’ll Love This Butterscotch Brownies Recipe?

I get it. Chocolate brownies are the classic. The safe choice. But sometimes? You want a blondie that surprises you. Something golden and caramelized and rich with brown sugar and butter and none of the cocoa.

These brownies? They’re:

• Chewy, with just enough bite around the edges.

• Deeply flavored, thanks to that dark brown sugar and real vanilla.

• Cozy, like curling up in a big sweater you’ve had for years.

• And topped with icing that’s so good, you might spread it on toast. (I have. It’s fine. We don’t judge.)

They’re not trying to be fancy. They’re trying to be your new favorite comfort dessert. And spoiler: they succeed.

Ingredient Notes:

Sometimes you bake because you have everything already. This was one of those times.

• Butter: Real, please. You’ll melt it for the batter and again for the icing. This is not a low-fat moment. Embrace it.

• Dark brown sugar: The kind that clumps if you don’t seal the bag right. It’s got that deep molasses flavor that makes these more “oh wow” than just sweet.

• Egg: One. The glue of the universe—or at least of brownies.

• Vanilla extract: Use more than you think you need. I always do. Because it smells like joy.

• Flour, baking powder, salt: The usual suspects. You don’t need a mixer. You don’t need to sift. It’s all forgiving, just like the best kind of baking.

• Half-and-half (or heavy cream, or even milk if it’s all you’ve got): I once used oat milk in a moment of desperation. It worked, surprisingly. Not perfect, but still solid.

• Powdered sugar: I never sift it. You probably won’t either. That’s okay.

How To Make Butterscotch Brownies?

Step 1: Preheat the oven

350°F. Grease an 8×8 pan, or line it with parchment if you want clean edges (or hate scrubbing pans like me).

Step 2: Mix the batter

Melt ¼ cup butter, stir in the brown sugar, and marvel at how immediately it smells like cookies. Add your egg and vanilla. Stir it until it looks like wet sand. Fold in the flour, baking powder, and salt. Don’t overthink it.

Pour it into the pan. The batter will look underwhelming. Trust the process.

Step 3: Bake

Bake for 25 minutes-ish. You’re looking for set edges and a soft middle. If the top gets too crackly, you probably baked it a smidge long, but honestly? Still good.

Cool completely. Or don’t. But if you ice it while it’s hot, it gets weird. You’ve been warned.

Step 4: Make the icing

Melt the ½ cup butter in a saucepan. Add brown sugar. Stir until it’s syrupy. Add the half-and-half and let it simmer for a sec. Then remove from heat and let it cool for… a bit. (I never time it. I just walk away and come back after I’ve forgotten about it for five minutes.)

Whisk in the powdered sugar, vanilla, and a pinch of salt. If it’s too thick, add a splash of cream. Too thin? More sugar. No one’s grading you.

Step 5: Ice and slice

Pour it over the cooled brownies and spread it like frosting. It’ll set up like a dream. Cut into squares, triangles, or weird rhombus shapes if that’s your vibe. It’ll taste great no matter what.

Storage Options:

• Counter: In a container, they’re good for a few days. Get soft and gooey by day two. You won’t mind.

• Fridge: They firm up. Great for slicing neatly. Still chewy.

• Freezer: Absolutely. Wrap individually. That way, you can defrost one and pretend you’ve got restraint.

Variations and Substitutions:

I get bored easily. So sometimes I tweak stuff. Sometimes it’s brilliant. Sometimes it’s… not.

• Add chocolate chips if you want butterscotch and chocolate. The swirl of both? Yes, please.

• Top with flaky sea salt. Fancy. Salty-sweet magic.

• Use light brown sugar if that’s what you’ve got. You’ll lose a little richness, but it’s still delish.

• Add chopped pecans or walnuts. Crunch! Texture! Tiny bits of happiness!

• Skip the icing. You could. But I wouldn’t. Not unless it’s a real emergency. And even then, I’d consider just eating the icing out of the pan.

What to Serve with Butterscotch Brownies?

These don’t need a partner. But if you’re going big:

• Hot coffee or a dirty chai latte. Because yes.

• Vanilla bean ice cream. Maybe with a drizzle of extra icing? Not sorry.

• Glass of milk. Especially if you’re eating three in a row.

Frequently Asked Questions:

Can I double the recipe?
Yes, just bake in a 9×13 pan and add a few minutes to the bake time. Watch the center.

Do I have to use dark brown sugar?
Nope. But if you do, you’ll get that extra hit of molasses-y richness that makes butterscotch brownies butterscotch-y.

Why does the icing seem too runny/thick?
It’s moody. Stir in more powdered sugar or cream until it looks right. You’ll know.

These butterscotch brownies aren’t perfect. Some days they crack weird. Some days I forget to frost them until they’re halfway cooled and end up smearing half the pan back together.

But they always taste like comfort. Like something you’d bring to a friend who’s having a hard day. Or make just for yourself when the couch is calling and your brain needs a break.

They’re messy. Sweet. Honest. Just like us.

So if you make them, tell me. Did you eat them out of the pan with a spoon? (Respect.) Did you add something wild? (Also respect.) I wanna hear all about it.

Keep the Flavor Coming – Try These:

Parmesan Crusted Chicken Recipe

Sweet & Savory Raspberry Cream Cheese Coffee Cake

Rich and Savory Slow Cooker French Dip Sandwiches

Butterscotch Brownies

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Imagine plunging your teeth into a Butterscotch Blondie that pounds the balance, between chewy and sugary with a whiff of caramel that waltzes across your taste buds. This recipe feels like cocooning yourself in an embrace. Ideal for those times when you crave for something homemade and gratifying. Crafted with straightforward elements and heaps of affection. These blondies aren't just desserts. They're petite squares of delight balanced to illuminate any day with their gooey lusciousness and rich butterscotch allure. Whether you're baking for loved ones, pals or simply indulging in self-care. These blondies guarantee a point of satisfaction with each nibble.

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15 Servings

Ingredients

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BROWNIES:

• 1/4 c ½ stick butter, melted
• 1 c packed dark brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 c all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

CARAMEL ICING:

• 1/2 c 1 stick butter
• 1/2 c packed dark brown sugar
• 1/4 c half and half cream
• 1¾ to 2 c sifted powdered sugar
• 1 tsp vanilla extract
• ⅛ tsp salt

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Instructions

 

1. Prepare the oven by heating it to 350°F (175°C) and coating an 8x8 inch baking pan with nonstick spray.
2. Combine the brownie ingredients in a bowl by mixing 1/4 cup of butter 1 cup of brown sugar 1 egg and 1/2 teaspoon of vanilla extract until the mixture is smooth. Gently fold in 3/4 cup of flour 1 teaspoon of baking powder and 1/2 teaspoon of salt until just blended. Spread the batter evenly in the pan.
3. Bake the brownies, for 25 minutes. Until they are set. Allow them to cool in the pan.
4. To make the caramel icing. Melt 1/2 cup of butter in a saucepan over medium heat. Stir in 1/2 cup of sugar until dissolved. Add 1/4 cup half and half. Let it cool off the heat. Gradually mix in between 1¾ to 2 cups sugar. Add a teaspoon of vanilla extract. Along with a pinch of salt until you get a smooth consistency.
5. Spread the icing over the cooled brownies. Let it set completely. If needed for setting, refrigerate.
6. Once set cut into squares before serving. Store any remaining brownies in a covered container for enjoyment.
7. Indulge, in your Butterscotch Brownies!

Notes

To assemble gluten-free Butterscotch Brownies. Simply switch out flour, for a gluten-free flour blend. Choose a blend designed as a substitute for wheat flour (check for xanthan gum, in the mixture to oblige in binding). Utilize the same portion of gluten-free flour approximated to regular flour. If the batter seems thin or thick. Modify by integrating flour or liquid. Have merriment scouring the world of gluten-free baking!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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