This variation of a traditional brownie brings together the rich buttery flavor of butterscotch paired with creamy chocolate and crunchy buttered, roasted, salted pecans.

The combination is perfect alone or served with a scoop of ice cream topped with a few more pecans. The recipe calls for a 9″ x 13″ baking pan but I used this 12 cavity pan that produces individual brownies with crispy sides and a chewy center.

One thing that happens to brownies while baking is that the edges bake up tall and the centers sink. You can fix this problem by gently pressing down the edges of the brownies with a spatula while they are still hot from the oven to create an even top.

I find that letting the brownies cool completely before attempting to remove them from the pan lets the centers become set and the removal process much easier. If you like a nice warm brownie just reheat the cooled brownie briefly in the microwave!

Here is how you can make your own.


You can find the basic recipe here. Preheat the oven to 350 degrees and line a 9″ x “13 pan with parchment paper or spray a 12 cavity pan with Pam for Baking. Set pan aside.

Toasted Pecans: Melt around 2 teaspoons of butter with 1/8 teaspoon of salt in a medium bowl in the microwave. Add the pecans and toss to coat. Spread the pecans on a baking sheet and toast in the oven for 8 minutes or until golden brown and fragrant. Roughly chop the nuts and place on a dish to cool.

Batter: In a microwave proof bowl melt together the 1/2 cup of butter with the chocolate chips (I used semi-sweet chocolate because that’s all I had on hand).

Stir together to combine and set bowl aside. In a large bowl combine the brown sugar, baking soda, espresso powder and salt. Add the cooled chocolate mixture and stir to combine.

Add the two eggs and flavorings. I used 1 teaspoon rum extract and 1 teaspoon vanilla/butter flavor extract. Mix until smooth.

Stir in the flour and then stir in the butterscotch chips and toasted pecans. Pour batter into prepared pan or scoop equally into each of the 12 cavity pan. I found that an ice cream scoop works great for portioning out the batter evenly between the 12 cavities.

Bake the brownies for 22 – 35 minutes or until the edges pull back from the pan and a toothpick inserted into the center comes out clean. Immediately loosen the brownies from the edges of the pan with an offset spatula.

Gently press down the edges of the hot brownies with the spatula to make them even with the center. I like to let my brownies cool for one hour before removing from the pan as this gives the center time to set up and makes for easier cutting and removing.

You can reheat the brownies briefly in the microwave if you like them warm (especially with ice cream). Top with some extra pecans.

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