A batch of butterscotch brownies will bring fall straight into your kitchen.
Embrace an underrated fall flavor!
Khara Westergard shares the recipe for butterscotch brownies, giving butterscotch it’s moment to shine this season!
For more recipes from Khara, you can follow her on Instagram at @BalsamicBaker.
- 4 oz. unsalted butter, melted but cooled down a bit
- 10 oz. (1 1/2 C.Very Packed) Golden/Light Brown Sugar
- 2 XL Eggs
- 1 1/2 tsp. Vanilla Extract
- 3/4 tsp. Salt (minus 1/8 tsp.& a pinch if using salted butter)
- 5 oz. (1 C. Fluffed) all-purpose flour
- 1/2 – 3/4 C. Butterscotch chips- optional*
- Beat butter and sugar together first. Then beat eggs, vanilla, and salt in very thoroughly, until thickened and light in color. If your butter isn’t too hot, you will be able to thicken until a trail is left by the beaters.
- Fold in the flour. Stop just before fully mixing if adding the butterscotch chips- then finish mixing.
- Place in greased 8-inch pan. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely, 1 1/2-2 hours.
Khara recommends making without chips to fully appreciate the flavor of natural butterscotch made without artificial flavorings (like in chips). Chocolate chips not recommended. Chocolate is a competing flavor. The butterscotch flavor in this recipe will be lost. White chocolate chips are an option.
Gluten-free Adjustments: Replace flour with a Gluten-Free rice based even exchange flour + 2 Tbsp. Cornstarch. Mix these 2 ingredients together before adding to the wet ingredients.
**Salted butter typically has about 1/8 tsp. + 1 pinch salt per stick of butter (per 1/2 C.). For reference, there are 4 pinches per 1/8 tsp.