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 butterscotch brownie recipe is super-easy, you probably have the ingredients in your pantry. Another added benefit? Because these chewy bars are light brown in color, you can sneak in some healthy whole wheat flour. I usually use about 1/3 cup whole wheat flour and 2/3 cup regular flour, but you can use whatever combination you like.
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 packed 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, almost like cookie dough.
Spread the batter in the dish and use your fingers, if necessary, to press it evenly. Bake for about 25 minutes, or just until the edges are lightly browned. Cool on a wire rack and cut in 2-inch squares. Makes 16 brownies.
Store, tightly covered, at room temperature. The brownies are best eaten within a day or two.