Description
These Butterscotch Brownies combine the rich, classic sweetness of brownies with a luscious butterscotch frosting. Perfectly moist and chewy with a melt-in-your-mouth topping, they are ideal for any dessert table or special occasion.
Ingredients
Scale
Brownie Batter
- 2 cups light brown sugar (packed)
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter
- 2 eggs
- 2 tsp vanilla extract
Butterscotch Frosting
- 2 Tbsp butter
- 1/4 cup brown sugar (packed)
- 2 Tbsp milk
- 1 1/2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Line a 9-inch square baking pan with parchment paper or grease it well using non-stick cooking spray to prevent sticking.
- Melt Butter and Mix with Sugar: In a small saucepan, melt 1 cup of unsalted butter over low heat. Once fully melted, remove the pan from heat and stir in 2 cups packed light brown sugar. Set this mixture aside to cool slightly, helping to avoid cooking the eggs in the next steps.
- Combine Eggs and Vanilla: In a separate small bowl, whisk together 2 eggs and 2 teaspoons vanilla extract until well blended. Set aside.
- Mix Dry Ingredients and Combine: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt. Pour the egg and vanilla mixture into the dry ingredients, then add the cooled butter and brown sugar mixture. Stir gently just until combined, making sure not to overmix to keep the brownies tender.
- Bake the Brownies: Spread the batter evenly in the prepared pan. Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the brownies to cool completely before frosting.
- Prepare the Butterscotch Frosting: In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in 1/4 cup packed brown sugar and 2 tablespoons milk, cooking until the sugar dissolves and the mixture is smooth. Remove from heat and gradually whisk in 1 1/2 cups powdered sugar until the frosting is thick and creamy. Spread the frosting evenly over the cooled brownies.
- Serve: Allow the frosting to set before slicing the brownies into 16 squares. Enjoy your rich, homemade butterscotch brownies!
Notes
- For best results, do not overmix the batter to keep brownies tender and moist.
- Allow the brownies to cool completely before frosting to prevent the frosting from melting.
- You can substitute vanilla extract with bourbon or rum extract for a flavor twist.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
