Brown Butter Butterscotch Brownies

Brown butter butterscotch brownies: a mouthful to say and a rich, chewy and slightly salty mouthful to eat! Cut them into squares and serve them as a lunchbox treat, a bake sale scene-stealer, or as an afternoon snack.

Prep Time 15

Cook Time 30

Servings brownies

Calories 278 kcal

5 from 9 votes

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Equipment

1 9X13 baking pan

Ingredients

2½ sticks unsalted butter (10 ounces)
2¼ cups flour
1½ teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground cinnamon
2¼ cups light brown sugar (lightly packed)
4 large eggs (room temperature)
2 teaspoon pure vanilla extract
1 cup chopped pecans
1 cup butterscotch chips

Instructions

Preheat oven to 350℉. Spray a 9X13 inch baking pan with non-stick baking spray and line it with parchment or foil so that there is a 2-inch overhang. This will help you lift the brownies out of the pan once they are baked. Spray the foil or parchment.
In a saucepan over medium heat, melt the butter. Continue to cook the butter, swirling occasionally, until it becomes foamy, turns dark brown, and has a nutty aroma. Remove the pan from the heat, and let it cool.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
In the bowl of an electric mixer fitted with the paddle, mix brown butter and brown sugar until well combined. Add the eggs, one at a time and then beat on medium-high speed until the batter is creamy, 3 minutes. Add the vanilla and beat to combine.
Add the flour mixture, pecans, and butterscotch pieces. Mix the batter until thoroughly combined and then spread it into the prepared pan, smoothing the top.
Bake until a toothpick or knife inserted into the center of the pan comes out clean, 25-35 minutes. Transfer to a wire rack to cool completely before lifting the brownies out onto a cutting board. Cut into squares and serve.

Video

Notes

Baked butterscotch brownies will keep at room temperature, covered, for up to five days.
To freeze, wrap the cut bars in plastic wrap or parchment paper, then transfer to an airtight container or a zip-top bag. Freeze for up to three months. Thaw them overnight at room temperature.
If you can't find butterscotch chips or simply aren't a fan, substitute and equal amount of toffee chips, chocolate chips, white chocolate chips or peanut butter chips.

Nutrition

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