Chewy Butterscotch Sea Salt Brownies

Chewy Butterscotch Sea Salt Brownies from Happy Simple Living blog

These golden brownies are always a hit at our house, and the combination of sweet, sticky brown sugar, butter, and a dash of sea salt creates a complex, sweet-salty flavor that makes your mouth sing. The recipe is super-easy, you probably have the ingredients in your pantry, and because these brownies are light brown you can sneak in some healthy whole wheat flour. Shall we make a batch?

Chewy Butterscotch Sea Salt Brownies

1 cup (4.25 ounces) all-purpose flour (any combination of regular and/or whole wheat flour will work)
1 teaspoon baking powder (I’m a big fan of non-GMO Rumford brand)
1 cup dark brown sugar (why do they even make light brown sugar?)
1/2 teaspoon sea salt
1/4 cup (half a stick) unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract

Preheat oven to 350 degrees F and grease an 8- by 8-inch glass square baking dish. In a medium bowl, whisk together the flour, baking powder, brown sugar and sea salt. Add the melted butter, egg and vanilla and stir just until combined. The batter will be thick. Spread it evenly in the pan and bake for about 25 minutes, or just until the edges are lightly browned. Cool on a wire rack and cut in 2-inch squares. 16 brownies.

Enjoy!

The signature for Eliza Cross

About Eliza Cross

Eliza Cross is a full-time writer and the author of nine books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

7 comments to Chewy Butterscotch Sea Salt Brownies

  • They look delicious. Love the photo as well. Hope all is well in your neck of the woods Eliza.

  • Those look so good. A nice change from chocolate brownies. Thanks for sharing

  • These look yummy. I am definitely going to try them.

  • Elaine

    Thanks for sharing this recipe. I’ve made it three times in the last week for various get-togethers and they’ve been a hit every time. I also like that the recipe is easily doubled and can be baked in a 9×13 pan. Thanks!

  • Dawn

    Is there something missing from this recipe? I made these step-by-step but mine did not make a “batter” in any sense of the word – it was more like a crumb mixture. I then pressed this into the dish and baked as directed. They don’t look at all like your picture.

    • How disappointing, Dawn. I’m so sorry! There’s nothing missing from the recipe, but if your batter was like a crumb mixture, the difference has to be in the flour. In different climates the flour can behave differently and throw off the measurement. I spoon the flour from the bag into the cup and swipe off the top with a knife. Scooping the flour, which is how I had learned to do it in Home Ec many years ago, can add 1-2 ounces to the cup.(More info here: http://www.mybakingaddiction.com/how-to-measure-flour/) If you make the brownies again, you might try the spooning method or if you have a scale you can measure 4.25 ounces of all purpose flour. Hope this helps! xoxo

      • Dawn

        Thank you, Eliza. I will definitely try these again using your flour spooning method. They do look scrumptious! Love your website!

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>