Double Decker Butterscotch Brownies
Indulge in the ultimate dessert mashup with these decadent Double Decker Butterscotch Brownies! This irresistible recipe layers rich, fudgy chocolate brownies with a buttery, caramel-like butterscotch blondie for a treat that’s bursting with contrasting textures and flavors. The chocolate layer is made with melted semi-sweet chips for deep, velvety richness, while the blondie gets its golden hue and soft chew from brown sugar and butterscotch chips. Perfectly baked to a golden perfection, these two layers meld together to create a dessert bar that’s truly a crowd-pleaser. Easy enough to prepare in just under an hour, and ideal for bake sales, potlucks, or indulgent gifting, these brownies strike the perfect balance of sweet, salty, and utterly addictive. Serve them with a scoop of vanilla ice cream or enjoy them on their own for an extraordinary dessert experience!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 0.75 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.25 cups butterscotch chips
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
In a microwave-safe bowl, melt 1/2 cup of butter and the semi-sweet chocolate chips in 30-second increments, stirring until smooth. Allow to cool slightly.
In a large mixing bowl, combine 3/4 cup of granulated sugar, 2 eggs, and 1 teaspoon of vanilla extract. Whisk until smooth and creamy.
Gradually stir the melted chocolate mixture into the sugar-egg mixture until combined.
In a smaller bowl, sift together 1 cup of flour, the cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold this into the chocolate mixture until fully incorporated. Spread the chocolate brownie batter evenly into the prepared pan.
To prepare the butterscotch blondie layer, combine the remaining 1/2 cup of butter, brown sugar, and the remaining 3/4 cup of granulated sugar in a large mixing bowl. Beat until light and fluffy.
Add the remaining 2 eggs, 1 teaspoon of vanilla extract, and the milk, and mix until smooth.
In another bowl, whisk together the remaining 1 1/4 cups of flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing just until blended. Fold in the butterscotch chips.
Carefully spread the butterscotch blondie batter over the brownie layer in the pan, ensuring even coverage.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
Once cooled, use the parchment overhang to lift the brownies out of the pan. Slice into 16 squares and serve!
Nutrition Facts
Calories |
6323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.3 g | 308% | |
| Saturated Fat | 150.9 g | 754% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 1046.4 g | 381% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 702.4 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 678 mg | 52% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 2863 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
