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brownie on a white plate and topped with caramel
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5 from 9 votes

Salted Butterscotch Brownies Recipe

A rich and fudgy chocolate brownie is topped with a homemade salted butterscotch sauce while hot from the oven. The salty and sweet and chocolate make these the best brownies ever!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 397kcal
Author: Dorothy Kern
Cost: $5



  • 4 ounces (113g) unsweetened baking chocolate , coarsely chopped
  • ¾ cup (170g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder (Special Dark, regular, or Dutch process)
  • ¼ teaspoon salt
  • 1 cup (124g) all-purpose flour
  • ¾ cup mini chocolate chips

Salted Butterscotch

  • 1 cup (200g) packed brown sugar
  • ½ cup (118ml) heavy whipping cream
  • 6 tablespoons (84g) unsalted butter
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 ½ teaspoons kosher salt


  • Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
  • Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips.
  • Spread brownie batter in prepared pan. Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs stuck to it.
  • While the brownies are baking, make the butterscotch sauce. Melt the butter in a medium saucepan over medium heat. Add the brown sugar and heavy whipping cream and stir until it boils. Once it boils, let it sit without stirring, and cook for 3 minutes. Remove from heat and stir in vanilla and 1 1/2 teaspoons salt. Transfer to a jar and let it cool on the counter until the brownies are done. (Makes about 1 3/4 cups, you won’t use it all on the brownies.)
  • When brownies are done, remove them from the oven and immediately top with 3/4 cup of the butterscotch sauce. Let cool completely before slicing. This will take several hours, but you can also chill them for faster cooling. The sauce doesn’t harden but does solidify slightly. The brownies are sticky and gooey. Sprinkle with a few pinches of sea or kosher salt before slicing and serving.
  • Store brownies in an airtight container for up to 4 days. Extra butterscotch sauce can be kept sealed for up to one week. It will harden in the refrigerator (and semi-solidify on the counter) but if you microwave it it becomes liquid again. Use it on anything you’d put caramel on!


Serving: 1serving | Calories: 397kcal | Carbohydrates: 51g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 284mg | Potassium: 152mg | Fiber: 2g | Sugar: 42g | Vitamin A: 445IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2mg