Butterscotch Brownies III

Butterscotch Brownies III

55 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    32 m
  • Ready In

    52 m
Heather
Recipe by  Heather

“If you like chewy brownies, but are also fond of butterscotch, then try this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 25 brownies

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  2. In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
  4. To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.

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Reviews (55)

Rate This Recipe
Wildflower86
52

Wildflower86

I followed other reviewers' ideas by decreasing the brown sugar to 3/4 cup. Because some had said the brownies weren't chewy enough I added 1 tbsp cooking oil with the butter. Others had said it was too floury-tasting so I decreased the flour to 2/3 cup. And I decreased the baking powder to 3/4 tsp. Also, I baked them til they were just brown around the edges, about 23 minutes. And --- TA-DA! I ended up with moist, chewy brownies. I halved the frosting recipe, and it was just the right amount; not overly thick or sweet. What a pleasant change from chocolate brownies, with a lighter and more delicate flavor. We loved them with the recipe changes I made.

ez4me
32

ez4me

To the person who said she ate the whole batch! EASY TO DO!!ME TOO! I added 1 cup of Butterscotch morsels and cooked for 45 minutes after doubling the recipe.I also added 1 cup of pecans instead of Walnuts.

Ange Rayner
16

Ange Rayner

The icing ruined it for me i'm afraid. Way too sweet!!(stick to the roof of your mouth sweet). Its saving grace was the chewy, almost cookie like brownie. If i make them again, it will definately be with a different icing. Thanks for the brownie recipe anyway...

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Nutrition

Amount Per Serving (25 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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