Butterscotch Pudding Brownies

A pile of butterscotch brownies on a plate.

Butterscotch Pudding Brownies

Butterscotch Brownies are rich, chewy and delicious brownies made with butterscotch pudding and chips. These flavorful brownies make the perfect dessert.

Prep Time15

Cook Time55

Cooling Time, divided2 30

Total Time3 40

Servings:

Calories: 498kcal

Author: Karin and Ken

Ingredients

¾ cup boiling water
¾ cup cocoa powder
2 ½ cups granular sugar
1 cup vegetable oil
2 large eggs
2 large egg yolks
¼ cup unsalted butter melted
2 teaspoons vanilla extract
2 pkgs (3.4 oz) Butterscotch Instant Pudding Mix
2 cups all-purpose flour
1 cup butterscotch chips can use caramel chips as substitute
¾ teaspoon salt
cooking spray

Instructions

Preheat your oven to 350 degrees.
Get out and measure all of your ingredients.
Make a foil sling for your 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil.
Lay sheets of foil inside your pan perpendicular to each other, with extra foil hanging over edges of the pan. Push foil into pan corners and all the way up the sides of the pan. As smooth as possible leaning to pan edge. Prepare with cooking spray.
Add cocoa to a large bowl and whisk in boiling water until dissolved.
Stir until melted.
Add sugar, oil, eggs and egg yolks, cooled melted butter, and vanilla. Whisk until blended.
Gently whisk in butterscotch pudding mix, flour and salt until just incorporated. (Do not overmix.)
Fold in butterscotch chips.
Pour into prepared pan.
Bake until toothpick inserted in center comes out with few moist crumbs attached, 34 to 39 minutes, rotating pan halfway through baking.
Transfer pan to wire rack and let cool for 1½ hours. Yes. 1½ hours.
Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. This is the last hour you must wait!
Cut into 2 or 3-inch squares.
Serve and enjoy every bite.

Video

Nutrition