Crunchy on the outside and cakey on the inside, these Butterscotch Chip Brownies are sure to be a crowd pleaser!
I’m not usually a brownie person, but last week I decided to make some on a whim and man oh man, I think I’m addicted. I decided to make them again, but I included butterscotch chips in the mix this time around because um, WHY NOT?
If you’re in the same boat, read on for the only cakey brownie recipe you’ll ever need! Yes, I said it. And if you’re #teamgooeybrownies, read on anyway because this is going to convert you.
The first thing to keep in mind with this recipe is that you’re totally welcome to omit the butterscotch chips and replace it with whatever you want. Whether you want to keep it plain or you want to do it up with some nuts and/or chocolate chunks, I encourage you to make this recipe your own!
Just know that whatever you decide to add, these babies are going to be ridonkulously good.
Pro Tip: Don’t skip the espresso powder here! Trust me on this one—espresso powder really kicks the chocolate flavor up a notch and gives it depth. And nope, it will not make your brownies taste like coffee!
Happy baking!
If you give these brownies a try, let me know by dropping a comment below and rating the recipe. You can also find me on Instagram, Facebook, Pinterest, and Twitter!
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Butterscotch Chip Brownies
- Prep Time: 15 minutes
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Crunchy on the outside and cakey on the inside, these Butterscotch Chip Brownies are sure to be a crowd pleaser!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon espresso powder or instant coffee granules (optional)
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 1/4 cups granulated sugar
- 4 large eggs, brought to room temperature
- 1 tablespoon vanilla extract
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350F and grease an 8x8in baking pan with nonstick spray.
- In a medium bowl, whisk the flour, baking powder, salt, cocoa powder, and espresso powder together.
- In a separate bowl (I used an electric stand mixer, but you can mix everything by hand if you’d like!, cream the melted butter and sugar together at medium speed for about 2 minutes.
- Add the vanilla extract, and then the eggs one by one, making sure each egg is incorporated into the mixture before adding the next one.
- Slowly pour the dry ingredient mixture into the mixture and mix until just combined.
- Add the chocolate chips to the batter and stir until combined.
- Pour the batter into the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Allow brownies to cool on cooling rack before slicing into squares.
These look so good. I’ll be making them this weekend.