Who doesn’t want a rich chocolate fudge brownie covered in chewy caramel – well this is it, except the caramel has been replaced with it’s close cousin butterscotch.

If you love these, you’ll definitely love these chocolate caramel brownies and these caramel chocolate chip cookie bars too.

A batch of brownies, each topped with chewy caramel and sea salt flakes on a sheet of baking paper.

“Good lord!”, my reaction after my first bite of these Salted Butterscotch Chocolate Fudge Brownies. These brownies are THAT good!

I’m not messing around here. Just take a look at these things. Drooling yet? I promise they taste even better than they look.

My easy brownie recipe

These start with a moist Chocolate Fudge Brownie using my easy brownie recipe. They finish with the most amazing and simple homemade butterscotch sauce that you make from scratch, no thermometer required. I specifically made this salted butterscotch sauce so that you can eyeball it and not need to use a candy thermometer.

While warm the butterscotch is definitely a sauce and would be perfect drizzled over ice cream or cake but once it cools to room temperature it turns chewy and sits perfectly on top of the brownies, just waiting for you to bite through. These are best taken out of the fridge at least ½ an hour before you want to serve them as they may remove false teeth if you don’t. I left them out for a number of hours at room temperature and the butterscotch still held it’s shape.

What is the difference between caramel and butterscotch

Mostly, brown sugar but also butterscotch more often has vanilla while caramel more often doesn’t as well. The best part about this butterscotch is it is sweet AND salty (sorry more caps).

Top down view of a batch of caramel topped chocolate brownies.

How to make butterscotch sauce

I said this was easy and I meant it. This butterscotch is a take on my salted caramel which I’ve used in so many recipes from this Salted Caramel Cheesecake to these Salted Caramel Cinnamon Cupcakes and more.

  1. Start with a heavy-based saucepan over low heat
  2. In the saucepan, combine some sugar, water and liquid glucose (or you can use light corn syrup). Stir this mixture for a few minutes until the sugar has melted
  3. Now put the saucepan lid on top and let it sit there for 2 minutes. Don’t touch it.
  4. Remove the lid and bring the mixture to a low rolling boil. Keep it there for 2-3 minutes just swirling the pan from time to time to keep the heat even.
  5. Add the butter and stir or gently whisk until it is completely combined.
  6. Add the cream and repeat
  7. Now bring the mixture back to a rolling boil and keep it there for 7-8 minutes until the bubbles get really big and the mixture comes away from the sides of the pan when you’re stirring.
  8. Test the butterscotch by dropping a tiny bit into iced water, it should firm up to a chewy texture within 5 seconds.
  9. That’s it. You take it off the heat now and add the vanilla and salt and you have Salted Butterscotch Sauce.

Now that you’ve made your salted butterscotch, you pour it all over the top of your delectable chocolate fudge brownies and sprinkle it with sea salt flakes. This not only looks pretty but adds an extra salty hit to this sensational dessert.

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Closeup of a chocolate brownie topped with chewy caramel with a bite taken out of it.

Tips and tricks

In addition to the above step by step to making butterscotch, it’s important to use a really clean saucepan. Stainless steel is preferable. Both a pan that isn’t perfectly clean and non-stick coatings tend to cause caramel or butterscotch to crystallize leaving you with a grainy texture to your otherwise perfect sauce.

You seriously need these Salted Butterscotch Chocolate Fudge Brownies in your life. No, no, SERIOUSLY!!! (I only use this many caps when I’m really passionate about something and I’m passionate about these).

A stack of 3 chocolate brownies with caramel on top.

More recipes you’ll love

Delicious Chocolate Fudge Brownies with a topping of homemade Chewy Salted Butterscotch. No thermometer required for this butterscotch sauce.
4.9 from 12 ratings
Delicious Chocolate Fudge Brownies with a topping of homemade Chewy Salted Butterscotch. No thermometer required for this butterscotch sauce.


For the Chocolate Fudge Brownies

  • 95 g plain (all purp) flour (¾ cup / 3.3oz)
  • ¼ teaspoon baking powder
  • 35 g dutch processed cocoa (⅓ cup)
  • ¼ teaspoon salt
  • 100 g white granulated sugar (½ cup / 3.5oz)
  • 100 g dark brown sugar (½ cup packed / 3.5oz)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 113 g unsalted butter (½ cup / 1 stick / 4oz)
  • 50 g dark (70% cocoa) chocolate (1.8oz)

For the Salted Butterscotch Sauce

  • 100 g white granulated sugar (½ cup / 3.5oz)
  • 100 g dark brown sugar (½ cup packed / 3.5oz)
  • 2 tablespoons water (notes 1)
  • 1 tablespoon liquid glucose or light corn syrup (notes 1)
  • 85 g unsalted butter, chopped into cubes (3oz / ¾ stick)
  • cup thickened cream
  • 1 teaspoon sea salt flakes
  • 1 tablespoon vanilla extract (notes 1)
  • Extra sea salt flakes for decoration

For best results, always weigh ingredients where a weight is provided



For the Chocolate Fudge Brownies

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8×8 inch slice pan with baking paper.
  • Combine the flour, baking powder, cocoa, salt and both sugars in a large bowl and whisk well until there are no lumps left.
  • In a separate bowl beat together the eggs and vanilla. Set aside.
  • In a small saucepan over the lowest heat, melt together the butter and chocolate while constantly stirring until it is just melted.
  • Mix the chocolate and butter into the dry ingredients. Add the egg mixture and stir until it is all just combined.
  • Pour the mixture into the prepared tin and spread to the edges.
  • Bake for around 25-27 minutes until the top is dry and there is no wobble left. A toothpick inserted should be a little sticky when it comes out.
  • Sit another 8×8 inch pan on top and press down gently to flatten the brownie while still warm, then remove. Allow the brownie to cool in the tin.

For the Salted Butterscotch Sauce

  • Combine the sugars, water and glucose in a large heavy based saucepan over low heat. Stir gently until the sugar dissolves then bring to a low simmer and cover with the lid for 2 minutes
  • Remove the lid and let it come to a low rolling boil, swirl the pan every so often for another 2-3 minutes. Add the butter and stir until it melts and combines completely. Add the cream and stir until fully combined.
  • Now bring the butterscotch to a low rolling boil and let it boil, stirring every so often for another 7-8 minutes until the bubbles get big, slow and and when you stir the mixture is coming away from the sides of the pan.
  • Test the butterscotch by dropping a little into some ice cold water and it should firm up quite quickly to a chewy texture.
  • Turn off the heat and add the salt and vanilla. Stir through well and pour over the top of the brownie.
  • Allow the brownie to cool at room temperature for ½ hour before transferring to the fridge to set and cool for at least another 2 hours.


  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. Always use a clean, heavy based, stainless steel saucepan when making caramel or butterscotch.
  3. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.