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Three stacked oat and nut bars are placed on parchment paper, with additional bars and shredded coconut scattered around on a dark surface.

Old-School Butterscotch Brownies

Author: Jessica Haggard
Chewy, golden butterscotch brownies loaded with toasty coconut, crunchy nuts, and that warm caramel depth only brown sugar can bring make these a little unexpected and completely irresistible. This is a family recipe that comes together just as easily as a regular batch of brownies but delivers a flavor twist that never lasts long on the tray.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 24 bars
Calories 205 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350 °F. Grease a 9x13-inch baking pan.
  • In a medium saucepan over medium-low heat, melt the butter. Stir in the brown sugar until fully dissolved. Remove from heat and let cool slightly.
    A saucepan filled with a thick brown liquid, possibly a sauce or gravy, on a dark countertop.
  • Beat in the eggs and vanilla until smooth and well combined.
    A saucepan filled with a brown, simmering liquid mixture, viewed from above, on a gray textured surface.
  • In a separate bowl, whisk together flour, baking powder, and salt.
    A mixing bowl of flour next to a pot containing a brown liquid batter, placed on a gray countertop.
  • Stir this dry mixture into the wet ingredients until fully incorporated.
    A saucepan filled with a thick, light brown mixture is being stirred with a wooden spatula; a bowl of pecans sits nearby.
  • Fold in the coconut and chopped nuts.
    A saucepan filled with thick, creamy caramel pecan frosting being stirred with a wooden spatula on a gray surface.
  • Pour the batter into the prepared pan and spread evenly.
    A rectangular baking dish filled with an uncooked mixture of shredded potatoes, cheese, and ground meat on a gray surface.
  • Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
    A rectangular baking pan containing a golden-brown baked oat and nut dessert, viewed from above on a dark surface.
  • Let cool completely in the pan before cutting into bars.
    A baking pan of brownie bars cut into squares sits next to scattered shredded coconut on a dark surface.

Notes

  • Let the butter and sugar cool for a few minutes before adding the eggs. I rushed this once and made sweet scrambled eggs.
Serve: Pair them with a scoop of ice cream, a cup of coffee, or a latte.
Store: Keep in an airtight container in the refrigerator for up to 5 days or freeze in layers separated by parchment paper for up to 1 month. Enjoy them cold, at room temperature, or warmed in the oven for a soft and gooey texture.
 
 

Nutrition

Serving: 1barCalories: 205kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 188mgPotassium: 88mgFiber: 1gSugar: 20gVitamin A: 139IUVitamin C: 0.1mgCalcium: 47mgIron: 1mg
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