Butterscotch Chocolate Brownies

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Hands-on time:
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Yield: 24 bars

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These bars are on the fence, flavor-wise: are they butterscotch, or chocolate? Somehow, they manage to strike a perfect balance. Lightly chocolate, somewhat butterscotch-y, our tasters agree they're a comfortable blend of the two.

Butterscotch Chocolate Brownies

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 24 bars
Published: 08/13/2010


  • 2/3 cup pecan halves; coarsely chopped if very large
  • 2 teaspoons butter
  • heaping 1/8 teaspoon salt
  • 1/2 cup butter
  • ½ cup chocolate chips
  • 1 teaspoon espresso powder
  • 1/2 teaspoon salt*
  • 1 3/4 cups firmly packed brown sugar, dark or light
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla; OR 6 drops butter-rum or butterscotch flavor, preferred for best flavor
  • 2 large eggs
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2/3 cup butterscotch chips
  • *If you use salted butter, reduce the salt to ¼ teaspoon.


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1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a 9" x 13" pan.

2) To prepare the pecans: Melt 2 teaspoons butter with a heaping 1/8 teaspoon salt; add pecans, tossing to coat. Bake the nuts in the preheated 350°F oven for 8 to 9 minutes, till they're a rich, golden brown. Remove them from the oven, and turn them out of the pan to cool slightly while you make the brownie batter.

3) In a microwave-proof bowl, or in a saucepan set over low heat, melt together the butter and chocolate chips, stirring to melt the chips.

4) Put the espresso powder, salt, brown sugar, baking soda, and flavor in a mixing bowl. Add the chocolate/butter mixture, stirring to combine.

5) Add the eggs, mixing till smooth.

6) Stir in the flour. Then quickly stir in the chips, and toasted pecans. You want to work quickly; stirring the still-warm batter too long will melt the chips.

7) Spoon the thick batter into the prepared pan. Use a spatula (or your wet fingers) to spread it to the edges of the pan, and level it as best you can.

8) Bake the bars for 22 to 25 minutes; the edges will just barely be pulling away from the edges of the pan, and a cake tester or toothpick inserted into the center will come out clean.

9) Immediately loosen the brownies from the pan all around the edge, and gently press down the edges; this will help prevent tall edges and a sunken center.

10) Serve warm, or at room temperature. Wrap airtight and store at room temperature.

Yield: 2 dozen bars.


  • star rating 05/11/2012
  • tenusta from KAF Community
  • Really easy and even better than I thought they would be... I brought them to the office and they were wiped out in minutes.
  • star rating 04/05/2011
  • celaco from KAF Community
  • Very good! The extra step of toasting/caramelizing the pecans gives them a great texture, even after baking. I baked them about 22 minutes and they were a perfect texture - chewy but not underdone. My husband isn't a huge butterscotch fan but he really likes the combo of chocolate, pecans, and butterscotch in these.
  • star rating 12/06/2010
  • celaco from KAF Community
  • Very good! Chewy and sweet and salty and just the perfect hint of butterscotch.
  • star rating 09/30/2010
  • sunfire from KAF Community
  • Sorry, I hate to be the dissenter but these were not good at all to me. The taste was heavily butterscotch......no chocolate flavor came through, even with the espresso kick. They did take longer to bake and involved way to much effort for the results achieved. To be honest, I guess I should have just opted for brownies minus the butterscotch but I always wanted to try that flavor with chocolate. I ended up defrosting a chocolate zucchini bread I had in the freezer...........yum........the intense chocolate flavor I needed! Again, sorry!
  • star rating 09/28/2010
  • mollybrown from KAF Community
  • They are absolutely yummy--Although they took quite a bit longer to bake for me than the recipe states. Definitely worth the time!
  • star rating 09/27/2010
  • korova from KAF Community
  • Made these with the vanilla butternut flavor. They got rave reviews and I'll definitely be making them again. They did take longer than the suggested baking time for me.
  • star rating 09/26/2010
  • a2loc from KAF Community
  • Made these today and they are every bit as good as your tasters said. I did use the vanilla option, as I'm not a big butterscotch fan. They did not bake in the allotted time, I needed about 30min. I wanted a cookie alternative, and these fit the bill.

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