Butterscotch Brownies II

Butterscotch Brownies II

23

"These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should."

Ingredients

{{adjustedServings}} servings 417 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
  3. Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the nuts. Mix well.
  4. Spread batter in a greased 11 x 7 x 2-inch pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
  5. To Make Frosting: Disolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Beat into the sugar mixture. Spread over the brownies. When frosting has set, cut brownies into squares. Enjoy!
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Reviews

23
  1. 27 Ratings

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After reading the reviews, I decided to try this recipe. I also prefer brownies that are chewie NOT cakey. So, to avoid a cakey brownie, I used 2 eggs instead of 3. The end result was a delig...

Just like Gramma used to make! I made a few changes though: halved the recipe, used only one egg (I suspect if I had made the whole recipe, 2 would have worked), left out the walnuts, and added ...

These brownies ARE as good as the initial description. Many of brownie recipes I've used in the past have the potential to turn cakey if you bake them too long. Try five minutes less the next ti...