Rich, fudgy and outrageously chocolatey, these butterscotch brownies are so EASY to make and so addicting!
Fall is probably my favorite season. It may have something to do with my birthday, or with the month long celebration of anything chocolate, but whatever the reason I’m enjoying every second of it!
Fall is also the season I crave butterscotch and cinnamon like there’s no tomorrow. And pumpkin everything! Does that happen to you as well? Of course in a couple of weeks for now I will tell you all about my love for peppermint, but for today let’s stick with butterscotch.
Butterscotch and incredible rich brownies, so rich it’s like biting into fudge! I mean, just look at them!
You know what’s the secret to fudgy brownies? Fluffy eggs, a touch of brown sugar and just a little flour. Of course the brown sugar makes these butterscotch brownies slightly chewy.
The eggs help develop the cracked top. They may look ugly, but they are absolutely irresistible! To take them up a notch you could pour some butterscotch sauce on top of them as soon as you take them out of the oven, but I did not have any on hand.
Although I love the richness and depth of flavor cocoa powder gives to brownies, fudgy brownies almost always require some melted chocolate. 11 oz for a 11X7″ pan. Yes, these brownies are über chocolatey! 
These brownies are super easy and you probably have all the ingredients except for the butterscotch chips.
While you melt the chocolate and the butter (I prefer the microwave and if you do too, remember to stir every 30 seconds so you don’t burn the chocolate) beat the eggs with vanilla and sugars until fluffy and pale in color! For best results, the eggs much be at room temperature.
Once the eggs are foamy, stir in the melted chocolate and give it a light beat.
Gently fold in the flour, without incorporating to much air into the batter. This ensures your brownies will turn out fudgy and not cake-y.
Last but not least, fold in the butterscotch chips. If you’re not a big fan of butterscotch or don’t have any on hand, use cinnamon chips, toffee or caramel bits or plain old chocolate chips!
If you’re still craving chocolate after trying these butterscotch brownies, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
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Yields 12 brownies
Rich, fudgy and outrageously chocolatey, these butterscotch brownies are my new favorite treat this fall!
10 minPrep Time
35 minCook Time
2 hrTotal Time
Save RecipeIngredients
- 1 cup (226 grams) butter
- 11 ounces (310 grams) semisweet baking chocolate
- 3 Safest Choice™ Pasteurized Eggs
- 1 teaspoon vanilla extract
- 3/4 cup (150 grams) Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 1/4 cup (50 grams) Imperial Sugar® Brown Sugar
- 1/2 cup (60 grams) Gold Medal Flour® all-purpose flour
- 1 cup (170 grams) butterscotch chips
Instructions
- Preheat the oven to 350 degrees. Line a 11X9" baking pan with parchment paper, leaving about 1 inch hanging on the sides.
- In a heatproof bow, melt the butter and the chocolate, either in the microwave of in a bowl set on top of a pan with simmering water. (if using the microwave, stir the chocolate every 30 seconds to prevent burning it). Stir until smooth.
- While the chocolate is melting, in a mixing bowl add the eggs, vanilla and sugars.
- With the paddle attachment on, beat on medium low speed until foamy and pale in color.
- Stir the melted chocolate mixture into the egg mixture.
- Gently, fold in the flour without and give the batter a light beat.
- With a spatula, fold in the butterscotch chips.
- Spread the brownie batter evenly in the prepared pan.
- Bake for 33-35 minutes, until a toothpick comes out clean. Don’t over bake!
- Let the brownies cool completely before cutting into bars.
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
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