Salted Butterscotch Brownies

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Salted Butterscotch Brownies

Every once in a while, a dessert comes along that completely steals the show at our family gatherings, and these Salted Butterscotch Brownies have done exactly that. I first stumbled upon the idea when I was looking for something a little more special than the typical chocolate brownie—something with a bit of a twist, a little salty-sweet magic that would make everyone pause after their first bite. And let me tell you, these brownies delivered in the most delicious way possible.

The moment that glossy butterscotch layer gets poured over the rich, fudgy chocolate base, you just know you’re in for a treat. The sprinkle of flaky sea salt on top ties it all together, balancing the sweetness with the perfect touch of savory. My kids were practically lined up at the counter waiting for the butterscotch to set, and my husband—who usually claims he doesn’t have a sweet tooth—couldn’t stop sneaking seconds (and thirds). Even my neighbors have started asking if I’ll bring a batch to our weekend get-togethers.

What I love most is that these brownies feel fancy enough for a special occasion but are simple enough to whip up on a weeknight. The ingredients are pantry staples, the steps are straightforward, and the results are pure decadence. These Salted Butterscotch Brownies have quickly earned a permanent spot in my recipe binder, and I have a feeling they’ll become a staple in your kitchen too.

Questions I Often Get Asked About This Recipe

Can I make these brownies ahead of time?
Yes! In fact, they taste even better the next day as the flavors have time to meld. Just store them in an airtight container at room temperature or refrigerate for longer storage.

What kind of salt should I use on top?
I highly recommend using flaky sea salt. It gives a nice crunch and balances the sweetness perfectly.

Can I freeze these brownies?
Absolutely. Slice them into squares, wrap each piece tightly in plastic wrap, and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Can I use store-bought butterscotch sauce?
For the best texture and flavor, I suggest making the butterscotch from scratch as directed in the recipe. Store-bought sauce tends to be thinner and may not set as nicely on top.

Can I double the recipe?
Yes! Just use a larger baking pan and keep an eye on the baking time. You may need to add a few extra minutes.

What You Need to Make Salted Butterscotch Brownies

For the Brownies:

1 cup (226g) unsalted butter, melted

1 1/4 cups (250g) granulated sugar

3/4 cup (150g) packed light brown sugar

3 large eggs

1 tablespoon vanilla extract

1 cup (120g) all-purpose flour

1 cup (85g) unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

For the Butterscotch Topping:

1/2 cup (113g) unsalted butter

1 cup (220g) packed light brown sugar

3/4 cup (180ml) heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

Garnish:

Flaky sea salt, for sprinkling

Special Equipment:

9×13-inch baking pan

Parchment paper

Medium saucepan

Whisk

How to Make Salted Butterscotch Brownies

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Make the Brownies: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla, whisking until smooth and glossy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully combined.

Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow brownies to cool completely in the pan.

Prepare the Butterscotch Topping: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2-3 minutes until the mixture is bubbly and smooth. Slowly whisk in the heavy cream, vanilla, and salt. Continue to cook for another 3-5 minutes until slightly thickened. Remove from heat and let cool for 5 minutes.

Top the Brownies: Pour the butterscotch sauce over the cooled brownies, spreading evenly with a spatula. Sprinkle flaky sea salt over the top.

Set and Slice: Refrigerate for at least 1 hour to allow the butterscotch to set. Once firm, lift the brownies out of the pan using the parchment paper and cut into squares.

Tips for Making the Best Salted Butterscotch Brownies

Don’t overbake: The brownies should still be a little fudgy in the center for the best texture.

Use high-quality cocoa powder: This makes a huge difference in the richness of the brownies.

Let the butterscotch cool slightly before pouring: This prevents it from sinking into the brownies and ensures a nice, even layer.

Room temperature eggs: This helps create a smooth, glossy batter that bakes evenly.

Double the butterscotch: If you’re a huge fan of butterscotch (like we are!), you can easily make a little extra topping.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Absolutely decadent! The butterscotch layer really takes these brownies over the top. My whole family loved them.”

⭐️⭐️⭐️⭐️ “Very rich and delicious. I think next time I’ll cut the butterscotch layer a bit thinner—it was very sweet for my taste.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for our potluck. They were the first dessert to disappear off the table!”

⭐️⭐️⭐️⭐️⭐️ “The flaky sea salt is a game changer. It balances the sweetness so perfectly. Definitely making these again.”

⭐️⭐️⭐️⭐️ “Great recipe, but I had to bake mine about 5 minutes longer than suggested. Still turned out amazing!”

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