Butterscotch Fudge Brownie Recipe

Ooey Gooey fudge brownies made even more decadent with butterscotch morsels in this Butterscotch fudge brownie recipe.


Birthday desserts don’t always have to be colorful and sparkly. They can be unique and different, made out of any flavor you wish. And if you’re looking for a chocolaty dessert that is different than your normal birthday cake, look no further than these Butterscotch Fudge Brownies.

These brownies are filled with butterscotch chips and chocolate chips. These chips melt into the brownie batter and create a sweet, gooey element. Once you are ready to serve the brownies, top each piece with a large helping of fudge and/or caramel sauce (I like to do both!).

Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup butterscotch chips
  • 1/2 cup chocolate chips, preferably semi-sweet
  • Fudge and/or caramel sauce, for topping
Directions

Preheat the oven to 350 degrees. Grease individual square pans or an 8x8-inch baking dish. Set aside until ready to use.

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a medium bowl, stir together the brown sugar, melted butter, eggs, and vanilla. Add the dry ingredients to the brown sugar mixture and stir until completely mixed. Stir in the butterscotch chips and chocolate chips.

Divide the batter between the individual pans, or pour the batter into the prepared baking dish. Bake the brownies until they have cooked throughout, about 20-25 minutes.

Allow the brownies to cool completely on a cooling rack before serving. If you cooked your brownies in an 8x8-inch baking dish, carefully cut the brownies into bars. Once ready to serve, top each brownie with fudge and/or caramel sauce.

These last up to 4 days in a sealed container.

Makes

About 9 brownies (baked in individual square pans or an 8x8 baking dish)

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