Butterscotch Brownies
Deliciously chewy and rich, these Butterscotch Brownies provide a melt-in-your-mouth experience with their buttery flavor and sweet butterscotch chips.
Ingredients
For the Brownies
- 1 cup Unsalted Butter For a dairy-free version, substitute with coconut oil.
- 1 cup Brown Sugar Light brown sugar can be used as a lighter alternative; dark brown sugar enhances the flavor.
- 1/2 cup Granulated Sugar
- 2 large Eggs Flaxseed meal can serve as an egg substitute for vegan baking.
- 1 cup All-Purpose Flour Gluten-free flour blends can be experimented with if desired.
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt Just a pinch enhances the flavors.
- 1 teaspoon Vanilla Extract Almond extract can be used for a different flavor.
- 1 cup Butterscotch Chips If unavailable, use semi-sweet chocolate chips or chopped caramel candies.
Instructions
Preparation
- Preheat your Oven to 350°F (175°C) and prepare an 8-inch square baking dish by greasing it lightly or lining it with parchment paper.
- In a medium saucepan, melt the unsalted butter over low heat, then remove from the heat once completely melted.
- Stir in both brown sugar and granulated sugar into the melted butter until well combined.
- Allow the mixture to cool slightly before whisking in the eggs, one at a time.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the butterscotch chips until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for about 25-30 minutes, or until the edges are firm and a toothpick inserted comes out with moist crumbs.
- Allow the brownies to cool in the pan for at least 10 minutes before transferring to a wire rack. Slice into squares and enjoy!
Notes
For an extra special touch, sprinkle sea salt on top just before baking for a sweet-and-salty contrast.