These Butterscotch Brownies with Frosting are rich, chewy, and irresistibly sweet. Packed with buttery brown sugar flavor and topped with a smooth, creamy frosting, each bite delivers the perfect balance of gooey center and tender crumb. A fun twist on a classic.
This recipe is inspired by one I saw on recipegirl.com with my changes. I love browned butter and butterscotch so liked the idea of a brownie based on this. This is dessert for those who love really sweet things. When I make these again (which I will as we all loved the flavor), I will make 1/2 the frosting recipe as this was pretty much equal parts brownie and frosting.
I also really want to make just the brownies, without any frosting, and I want to make this frosting for a chocolate cake. The frosting has such a deep vanilla, caramel, butterscotch flavor that is addicting. Brownies can be cake like or chewy, and this one is wonderfully chewy. I love baking and have lots of great dessert recipes in addition to this one. You can check out some others here.
Butterscotch Brownies
Ingredients
For the brownies:
- 1/2 stick unsalted butter browned (1/4 cup)
- 1 cup packed dark brown sugar
- 1 large egg
- 1 tsp vanilla
- 3/4 cup AP flour
- 1 tsp baking powder
- 1/2 tsp salt
For the frosting:
- 1/2 cup butter 1 stick – browned
- 1/2 cup packed dark brown sugar
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 cup heavy cream or more if needed
Instructions
- Preheat the oven to 350 and grease an 8×8 baking dish.
- Brown the 1/2 stick of butter until golden, then pour into the stand mixer and allow to cool for a few minutes. Add the sugar, vanilla and egg and mix until well combined, about 3-4 minutes, scraping the bowl. In a bowl, whisk the flour, baking powder and salt until combined. Add to the mixer and mix on low until just combined.
- Pour into greased pan and bake until set in the middle. The edges will darken a fair amount and that is ok. Test the center with a toothpick for doneness. Mine took about 22 minutes to bake. Start checking at around 20. Cool completely in the pan.
- For the icing, brown the stick of butter until golden, then add the brown sugar an cook until it is dissolved. Transfer to the stand mixer with the paddle attachment. Add 2 tbsp of cream and the powdered sugar and begin mixing. One the icing starts to smooth out, add additional cream to reach your desired consistency. Spread icing on the cooled brownies. Refrigerate for an hour then cut into squares and store at room temp or in the freezer.
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