Emily'S Butterscotch Brownies
Rich butterscotch brownies with a nutty crunch, featuring caramel-like sweetness and tender texture, perfect for dessert lovers and snack time alike.
Ingredients
Instructions
- Mix melted butter and brown sugar until well combined.
- Add the egg and vanilla extract, mixing thoroughly.
- Sift in the cake flour, baking powder, and salt, then stir to combine.
- Fold in chopped pecans.
- Pour batter into a greased 8-inch square pan.
- Bake at 325 degrees Fahrenheit for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don’t have pecans, walnuts or chocolate chips can be excellent substitutes. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid dense brownies. To enhance the butterscotch flavor, you can add a pinch of cinnamon or a dash of butterscotch extract.
Serving Suggestions
These butterscotch brownies are delicious on their own, but you can elevate the experience by serving them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also pair well with a cup of coffee or tea for a delightful afternoon treat. For a festive touch, consider serving alongside Coconut Sour Cream Layer Cake.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to four days. For longer storage, you can refrigerate them for up to a week or freeze them for up to three months. To reheat, simply microwave for a few seconds until warmed through, or enjoy cold for a chewy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S Butterscotch Brownies contains roughly 562 calories, with 6g protein, 126g carbohydrates, and 5g fat. It is an excellent source of calcium (35% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2407mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in place of cake flour, but the texture may be slightly denser. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for every cup used. This helps achieve a lighter texture similar to that of cake flour.
How do I know when the brownies are done baking?
To check if the brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are perfectly baked. If it comes out wet with batter, they need more time. Remember, they will continue to cook slightly after being removed from the oven.
Can I make these brownies without eggs?
Absolutely! You can replace each egg with 1/4 cup unsweetened applesauce or a mashed banana for a vegan version. Alternatively, a flax egg can be used by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, letting it sit for a few minutes until it thickens.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).