Dense, rich chocolate brownies studded with butterscotch chips in every bite. White Lily’s Red Grape Seed all-purpose flour blend adds a subtle, deeper layer of flavor.
Christmas is coming fast and I still need to finish my holiday baking. After hosting my family for Thanksgiving (they drove 13 hours from Michigan), celebrating Judah’s birthday and taking three final exams, I’m ready for a break — preferably one involving a big pan of brownies.
I started with the brownie base from the back of my White Lily Red Grape Seed flour blend and stirred in butterscotch chips because I had stocked up before Thanksgiving and hadn’t opened a single bag. Chocolate and butterscotch are a classic pairing, and in brownie form they’re irresistible. I may have eaten an entire corner while testing.
These brownies are excellent. I plan to bake them again using standard all-purpose flour to compare, but the Red Grape Seed blend really does contribute a delicate, distinctive note without overpowering the familiar brownie flavor. It also functions as a straight 1:1 substitute for regular all-purpose flour, which makes it easy to use in any recipe.
I’ve mentioned the new White Lily premium flours before. Their mission connects consumers with farmers and highlights thoughtful sourcing. The flour has been a lovely addition to my pantry and worked particularly well in this brownie recipe.
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Chocolate Butterscotch Chip Brownies
Ingredients
- ¾ cup unsalted butter
- 1 cup unsweetened cocoa powder
- ⅓ cup vegetable oil
- 2 ¼ cups granulated sugar
- 4 large eggs
- 1 ⅓ cups White Lily Enriched All Purpose Wheat Flour and Red Grape Seed Flour Blend
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup butterscotch chips
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking pan and set it aside.
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In a medium heatproof bowl, melt the butter in the microwave, stirring every 30 seconds until fully melted. Stir in the cocoa powder and vegetable oil until smooth and combined.
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In a large bowl, beat the eggs and granulated sugar until light and fluffy. Stir in the flour, then add the chocolate mixture, vanilla and salt. Mix until just combined, then fold in the butterscotch chips. Pour the batter into the prepared pan and bake 25–30 minutes, until the edges are set and the center is no longer jiggly.
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Remove from the oven and let cool completely in the pan before cutting into 24 squares.
Nutrition
Disclosure: I partnered with White Lily to promote their new premium flour line. All opinions are my own. Thank you for supporting the brands I love.