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Easy Butterscotch Brownies Drizzled with Caramel

Even the greatest chocolate fan will find these Butterscotch Brownies drizzled with Caramel hard to resist.

Years ago my BFF, Kellie, gave me a recipe for Butterscotch Brownies.

Two decades later, the recipe is one of our favorites.

We’ve since added the buttery caramel drizzle, but trust me; this recipe is delicious without it.

May 9th is Butterscotch Brownie Day, and this recipe celebrates it and friendship.

Butterscotch Brownies are also known as “Blondies” or Brookie (brownie + cookie) in the free world.

I can easily eat the entire pan, in front of my family, with a smile on my face and not even care that they are getting none of the delicious, chewy, mouth-watering, brown-sugary goodness we call Butterscotch Brownies!

They are the perfect treat or sweet any time of day.

Eat them as they are or try adding  3/4 cup pre-crushed Heath Bar bits, semisweet chocolate morsels, mini marshmallows, Reeses Pieces, or diced apples.

Let your imagination run wild and reinvent this delectable dessert over and over in your kitchen.

Even the greatest chocolate fan will find these Butterscotch Brownies drizzled with Caramel hard to resist.

Butterscotch Brownies Recipe Ingredients:

1/2 cup margarine

2 cups Brown Sugar

2 eggs

1-1/2 cups flour

2 tsp. baking powder

1 tsp. vanilla

1 tsp. salt

1 cup nuts

How to Make Butterscotch Brownies:

Cream the margarine and brown sugar until fluffy in a mixing bowl.

Add remaining ingredients and stir.

Place in greased 8×8 pan for thicker brownies or a 13×9 pan for thinner brownies.

Bake at 350 degrees for 20-25 minutes.

Carmel Drizzled Butterscotch brownies

For Caramel Drizzle:

Make No-Fail Caramel:

1 cup light brown sugar, packed (this will give it that beautiful amber color)

4 Tablespoons unsalted butter

1 tsp sea salt, optional, but worth it

1/2 cup half and half; or heavy cream

1 Tbsp real vanilla extract

How to make no-fail caramel:

Combine all ingredients in a medium saucepan.

Simmer over low heat while constantly whisking until all the sugar dissolves and the sauce is no longer watery and thickened (about 7 minutes).

This sauce will thicken as it cools, so don’t whisk it too thick.

Pour salted caramel sauce into mason jars, glass jar

Serve warm, at room temperature, or chilled with refrigeration.

Store in an airtight container in the refrigerator for up to two weeks.

Warm on the stovetop or in a microwave to make it drizzle. 

To Drizzle:

Dip spoon in caramel and drizzle caramel sauce over butterscotch brownies.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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