These easy butterscotch brownies (blondies) are soft, chewy, and studded with chocolate chips, and they’re made in just one bowl! A camp-favorite recipe that’s ready for the oven in minutes.
Why you’ll love chewy butterscotch brownies
If you love the classic texture of soft, chewy, ooey-gooey brownies, I’m confident you’ll enjoy these butterscotch brownies made with light brown sugar and chocolate chips. With simple pantry ingredients, they can be mixed up in one bowl and be ready for the oven in minutes.
Butterscotch brownies are also known as “blondies,” and they’re a wonderful choice for school lunches, desserts, potlucks, and parties. They freeze beautifully, so you can bake them ahead and have them on hand when you need them.
Just to be clear, these are truly “gooey” brownies. This recipe is designed to produce very soft, chewy brownies with a gooey center. Even when fully baked, they won’t look or feel “set” in the middle the way a cakey brownie does. That gooey texture is what we love about them. If you’re looking for a firm, fully set brownie, you may want to try a different recipe.
Ingredients you’ll need for soft & chewy butterscotch brownies
For exact measurements, be sure to check out the printable recipe card above. Below is a quick overview of the ingredients you’ll need to make these soft, chewy butterscotch brownies.
- Butter – Softened to room temperature so it mixes easily with the brown sugar. Soft (not melted) butter makes all the difference here.
- Brown Sugar – I prefer light brown sugar, but dark brown sugar works too. I pack and level my brown sugar when I measure it, but if you prefer a slightly less sweet brownie, you can measure it more loosely.
- Vanilla Extract – Adds warmth and depth to the butterscotch flavor.
- Eggs – Large eggs work best, and room-temperature eggs help the batter mix smoothly.
- All-Purpose Flour – Regular white flour gives these brownies their soft, chewy structure.
- Baking Powder – Gives just a little lift so the brownies aren’t overly dense.
- Salt – Balances the sweetness and enhances the flavor.
- Chocolate Chips – Use your favorite kind. Milk chocolate, semi-sweet, or even a mix all work beautifully.
Step-by-step instructions for these butterscotch brownies
- Start by stirring the softened butter and brown sugar together in a large bowl until well combined. A wooden spoon works just as well as an electric mixer here. Add the eggs and vanilla, beating until the mixture is smooth, then gently stir the flour, baking powder, and salt together with a fork before mixing them into the batter. Fold in the chocolate chips last.
- Spread the batter into a greased or parchment-lined 9×13 pan, smoothing it level with a knife, and bake at 350 degrees for 25 minutes. Let the brownies cool in the pan for about 20 minutes before lifting them out with the parchment sling. Then let them cool completely before slicing. That patience is what gives you clean, gooey squares instead of a crumbly mess!
Recipe tips for the best butterscotch brownies
- The secret to chewy brownies is not to overbake them. These butterscotch brownies should be lightly golden around the edges, and the middle shouldn’t jiggle when you gently shake the pan.
- Let the brownies cool in the pan for about 20 minutes before lifting the parchment sling to remove them from the pan. Let them cool completely before slicing with a sharp knife.
Cut the brownies with a large, sharp knife, serve, and enjoy!
How to store butterscotch brownies
You can store these brownies on the counter in an airtight container for 3 to 4 days, or in the refrigerator for up to a week. If you need them to last longer, place them in an airtight container or freezer bag and freeze them. They’ll keep for up to 3 months in the freezer. (But leaving them uneaten that long seems like a shame!;))
The origin of this spectacular butterscotch brownie recipe
This butterscotch brownie recipe was found in a humble plastic recipe box at a summer camp where I worked for many years. It was a traditional dessert made for hungry campers each summer at a beautiful Woodsman Camp in the woods.
Since my own kids loved these soft, chewy brownies so much, I quickly jotted the recipe down on a sheet of paper one day and brought it home. Sadly, I don’t know who originally put that recipe in the famous Woodsman Camp recipe box.
It didn’t come with any instructions, but it never seemed to matter. Once everything was mixed together in a bowl, poured into the pan, and baked, it always came out amazing and was gobbled up in minutes by hungry campers!
I shared more memories of that camp out in the woods on the podcast episode called Fireside Songs and Butterscotch Brownies. I described the cook tent out in the woods in great detail in that episode. Here are some pictures of it.
Other yummy brownie recipes
- I love these Texas brownies because you can frost them right after they come out of the oven!
- This black bean brownies recipe is a super yummy dessert if you’re looking for a gluten-free option.
- Peanut Butter Fudge Bars (They’re sort of like brownies, and another favorite that crowds go wild for!)
Chewy Butterscotch Brownies Recipe
This amazing, simple one-bowl butterscotch brownie recipe is a favorite in my family, and it was a favorite of hundreds of campers at the Woodsman Summer Camp where I cooked. Made with simple ingredients, this soft, chewy blondie is studded with chocolate chips, making it a crowd pleaser that makes everyone want to get in line for “just one more”!
Ingredients
Method
- 1. In a large mixing bowl, stir the softened butter and brown sugar together until well combined. Although this could easily be done with an electric mixer, these butterscotch brownies come together nicely with a large wooden spoon if you prefer.
- 2. Add the eggs and vanilla to the butterscotch and butter mixture, and beat with a wooden spoon until smooth.
- 3. Add the flour, baking powder, and salt to the batter. Using a fork, gently stir the dry ingredients together before mixing them completely into the batter. Once the batter is well mixed, stir in the chocolate chips.
- 4. Transfer the batter into a greased or parchment-lined 9 x 13 inch baking pan. Use a knife to smooth the batter level, and bake in a preheated oven at 350 degrees for 25 minutes.
- 5. Let the brownies cool in the pan for about 20 minutes before lifting the parchment sling to remove them from the pan. Let them cool completely before slicing with a sharp knife.
