Butterscotch Cocoa Brownies

Brownies are one of the most popular desserts in America and Butterscotch Cocoa Brownies are a twist on this American classic. The homemade brownie recipe starts with a chocolate cake mix, which is then topped with buttered cream cheese icing and crumbled candy bar pieces.

This recipe is for gooey butterscotch brownies. It’s a simple recipe that is easy to follow, and the result is a delicious dessert.

Brownies are my absolute favorite. Seriously, I’ve tried a lot of brownie recipes and still want to try more. That’s not to mention the innumerable Costco-sized boxes of Ghirardelli’s double chocolate brownies I’ve baked at home. Then there’s the Pillsbury. I’m starting to feel hungry just thinking about them…

And the greatest thing is that these butterscotch cocoa brownies have quickly become my new favorite. Better than the best brownies you’ve ever had. Nutella brownies are superior. This brownie recipe is superior to all previous brownie recipes. They’re very gooey and fudgey, and I adore the butterscotch chips in there. So, in a nutshell, go create these. Now. In one hour, no way. Tomorrow is not the day. Now.

To make butterscotch cocoa brownies, follow these instructions.

Use unsalted butter – I know it may not seem like the difference between unsalted and salted butter makes a big difference in your baking, but it does. When you use unsalted butter, you can manage how much salt goes into the batter to balance out the rich chocolate brownies.

Use unsweetened cocoa powder – You want these butterscotch brownies to be as rich and fudgy as possible, so use unsweetened cocoa powder. Don’t attempt to use a hot chocolate mix or anything like that as a replacement. It’s not going to work. (Inquire as to how I know this.)

Underbake the brownies slightly – The key to getting the fudgiest brownies is to bake them a little less than you think they require. Remember that these chocolate brownies will continue to cook in the hot pan while they cool on your counter, so you may remove them from the oven a bit earlier.

Allow the brownies to cool completely before cutting – I know it’s annoying to have to wait for brownies to chill, but it’s necessary for producing the ideal butterscotch brownie. If you cut into the brownies immediately away, they won’t set properly, and you’ll burn the roof of your mouth if you eat one directly out of the oven.

How do you keep brownies fresh?

These cocoa brownies will keep for approximately a week in an airtight jar on your counter (not that they’ll survive that long!). Once the brownies have cooled fully, you may freeze them. Simply freeze them in a freezer-safe baggie and reheat in a warm oven when you’re ready to eat.

Print

These handmade chocolate brownies are fudgy and chewy and studded with butterscotch chips. Any brownie fan will enjoy this!

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 25 minutes
  • 40-minute total time
  • 9 brownies (1x) Yield: 9 brownies
  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 25 minutes
  • 40-minute total time
  • 9 brownies (1x) Yield: 9 brownies

Scale:

1x2x3x

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 25 minutes
  • 40-minute total time
  • 9 brownies (1x) Yield: 9 brownies

Ingredients

  • 10 tblsp butter (unsalted)
  • a quarter cup of sugar
  • 2 teaspoons unsweetened cocoa powder + 3/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • salt (1/4 teaspoon)
  • 1/2 teaspoon vanilla extract (pure)
  • 2 big cold eggs
  • 1/2 cup flour (all-purpose)
  • a third of a cup of butterscotch chips

Instructions

  1. Preheat the oven to 325°F with a rack in the bottom third position. Using parchment paper or foil, line the bottom and edges of an 8-inch square baking pan, leaving an overhang on two opposing sides.
  2. Microwave the butter, sugar, cocoa, and salt for 90 seconds in a medium heatproof bowl. Remove the pan from the heat and continue to whisk until the butter has melted and the mixture is smooth. Allow it sit for a few minutes until the mixture is merely warm, not hot. It may seem gritty at this stage, but don’t worry; after the eggs and flour are added, it will smooth out.
  3. With a wooden spoon, stir in the vanilla extract. Add the eggs one at a time, firmly swirling after each addition. When the mixture is thick, glossy, and well incorporated, add the flour and swirl until it is no longer visible, then beat rapidly with a wooden spoon or a rubber spatula for 40 strokes.
  4. If using, stir in the butterscotch chips. In the lined pan, spread evenly.
  5. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out slightly wet with batter. Allow it cool fully before slicing and serving. 

More brownie recipes are available at:

Brownies with White Chocolate

Brownies with Double Chocolate and Bourbon

Brownies with Red Velvet Cheesecake

Mocha Brownies with Oreo Crumbles and Coffee Frosting

Brownies with Peppermint Bark

Butterscotch Cocoa Brownies are a delicious, moist dessert that is sure to please. They’re made with butterscotch chips, cocoa, and brown sugar. Reference: butterscotch brownies.

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