Fudgy Butterscotch Brownie Recipe

If you’re a fudgy brownie gal (or guy), welcome; you have officially found your new favorite brownie recipe. These butterscotch brownies give a whole new meaning to the words fudgy, with a thick, fudgy center paired with chewy toffee bits and a crispy, crackly crust. It’s a match made in heaven. Did I mention that it’s a one-bowl recipe that only uses a hand whisk? Yeah, I know!

I am tired of hearing how much people love boxed brownies. Look, they are amazing, I know. I love them too. But let’s be honest with each other, okay?

They’re nice, sure, but they aren’t as nice as brownies made from scratch. Especially if you like fudgy brownies, those box mixes GTG. If you like cakey brownies…well…I’m sorry, that’s all I have to say.

The main reason why the boxed brownie hype bothers me is HOW EASY it is to make brownies from scratch. Honestly, it’s not too different from making those box mixes, so I don’t know why anyone still uses them.

Perhaps it’s cause they are not aware of how easily they can make brownies from scratch, which I can fix. With this, I carry the hope of eradicating the world from mediocre box brownies.

Right about now, you are thinking, will she ever stop her lecture about changing the world and actually get to the brownies? Well, I’m glad you asked, my friend. Cause we are getting deep into these brownies.

The Brownie Base

This brownie recipe is simple and basic but hits the spot in every way. But I’m going to sell it to you in 3 simple points.

• It makes a SUPER fudgy brownie, the kind that gets stuck in your teeth and gives you a messy smile.
• The brownie will always have a shiny, crackly crust with a simple trick.
• The recipe is made with only one bowl and uses a hand whisk and no fancy equipment.

Sold? I knew it 😏

When I say the recipe is simple, I really mean it. Here are the steps for making the easiest brownie batter.

1. Melt the chocolate and butter in a bowl; you can use milk or dark chocolate, or a mix of both. I prefer using a mix.
2. Add the white and brown sugar into the butter mix and quickly whisk it. The batter will be grainy, but don’t worry; it will be fine. (this is the step that will get that crackly crust, keep reading to find out my secret tip). I use brown sugar to give the brownie more depth of flavor, but you can also use only white sugar.
3. Add the eggs and vanilla and mix it, then slowly fold all the dry ingredients into the batter with a silicone spatula. Do this gently until it’s all well incorporated. I recommend adding extra chocolate chips or chunks at this point for that extra chocolatey element.

And just like that, your batter is ready in three simple steps. Told you, it’s SIMPLE.

How To Get A Crackly Crust On Brownies

We all know that the crackly crust on top of brownies is the best part, but it can be tricky to get right. If you struggle to get that textured crust on your brownies, here’s a tip to help you get one every time.

Mix the sugar into the melted chocolate and butter while it’s hot. Doing so allows the sugar to get better incorporated into the batter, which results in the sugar getting distributed properly in the batter while baking. This means that the sugar is not just sitting at the bottom of the pan but is properly dispersed and reaches the top of the batter, which results in that crackly crust while baking.

Following this step will ensure you don’t miss out on crackly-top brownies.

How to Bake Brownies Correctly

Another tricky part of making brownies is baking them right. Correct baking is the difference between fudgy, gooey brownies and dry, cakey brownies. You want to bake them long enough that the sides are set, but the center is still slightly undercooked. It’s about getting the right balance. If you take them out too soon, they won’t hold their shape and will collapse. Leave them in the oven for too long, and they will come out dry. And baking times vary from oven to oven, so it can get tricky to get the baking time right.

So, how do you know that your brownies are done baking? Here’s what to watch out for. A brownie is done baking when the sides and set, and the top has a crackly texture, but the center still jiggles a little on the touch. If the center is so soft that it still looks/feels liquid, the brownie needs some more time. You should be able to insert a toothpick that comes out with crumbs and batter, but it should not be completely covered with wet batter.

How To Make The Best Brownies Ever

Before we get to the recipe, here are a few tips to help you make the best brownies every time –

• Always use high-quality chocolate – Because most of the flavor in this brownie recipe comes from melted chocolate, using good-quality chocolate will ensure the brownie is rich and fudgy. Using low-quality chocolate will affect both the flavor and texture of your brownie.
• Add the sugar while the melted chocolate is still warm – This helps the sugar dissolve better in the batter and gives the perfect crackly crust on top of the brownie.
• Fold the dry ingredients with a silicone spatula – Using a silicone spatula to mix the dry ingredients instead of a whisk ensures you don’t overmix the batter.
• Use a pan of the right size – If you want thick, gooey brownies, use a smaller pan. Using a pan that’s too big will result in thin brownies that will not be as fudgy from the center.
• Keep an eye on the brownies while baking – Baking the brownies right is the most important factor in getting fudgy brownies. You want to bake them long enough that the sides are set and the center is cooked but not cooked through completely. If it’s cooked through completely, the brownie will be cakey and dry instead of gooey and fudgy.
• Let the brownies cool before cutting them – Once they come out of the oven, the center is still very soft and needs time to set. If you cut the brownies too soon, they will collapse.

The Butterscotch Sauce

This butterscotch sauce is one of the easiest things to make. It’s made with only 3 ingredients – brown sugar, butter, and heavy cream (or liquid whipping cream), and follows a NO-FUSS recipe.

To make the sauce, all you need to do is dump the ingredients in a saucepan, bring the mixture to a boil, and let the sauce simmer on low heat for 2-5 minutes. Then, take the sauce off the heat and blend it to make it silky smooth.

The sauce can be made in advance and stored in the fridge for up to 10 days, and makes for the perfect topping for ice cream and cakes and tastes delicious in a cup of coffee or hot chocolate!

The butterscotch sauce can be used in two ways in the brownie, and both will result in different types of brownies.

For an oozy, liquid filling spread out a THICK layer of the butterscotch sauce slightly smaller than your baking pan on baking paper and freeze it until it’s set. You can then place this layer between the two layers of brownie batter. This way, the sauce will soften, melt, and create an oozy filling.

To create chewy toffee bits in the brownie, add a few dollops of room temperature butterscotch sauce on top of the bottom layer of the brownie batter, spread it around, then top it with the remaining batter. The butterscotch will melt and create chewy bits.

I know you are waiting to get to the actual recipe, so let’s get started.

Okay, I’m off to make another batch of these cause my mouth has been watering the whole time while writing this.

If you try this recipe, don’t forget to let me know how you liked it in the comments. And, of course, share it with me on Instagram.

Until next time!

PS: If you like brownies, you might also like these S’mores Brownies!