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Butterscotch Brownies I

Butterscotch Brownies I

Dawn

Dawn

These chewy brownies have the consistency of a brownie, but with the distinctive taste of butterscotch.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
  2. In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan.
  3. Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JulieBlair1979
116

JulieBlair1979

4/24/2003

These are great... but you will enjoy them more with a little help. There is a LOT of sugar here, and that carmelizes when it bakes, so if you overbake these they become hard as a rock when that sugar solidifies on cool down. Watch carefully, and these may seem a little raw when you pull them from the oven. Walnuts ruin these, IMO. Skip those and use shredded coconut instead. Even if you don't like the flavor... it bulks these up and helps retain the moisture and keep these chewy. YUM!

Spellbound
85

Spellbound

12/6/2005

I love these! I substituted 1/2 cup of butterscotch chips for the nuts and they're gloriously chewy.

MIHAELA
78

MIHAELA

11/10/2002

Good, but they dry out fast. 32 bars out of an 8x8 in. pan? You're kidding... I don't serve brownies (or for that matter anything else) in pea-sized portions. The recipe makes 9 normal-sized brownies.

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