Butterscotch Brownies I Recipe - Allrecipes.com
Butterscotch Brownies I Recipe

Butterscotch Brownies I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 32 bars Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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!

 
Most Helpful Critical Review
Feb 02, 2009

This is definitely not a recipe I would make again. I absolutely love butterscotch, but I did not care for these. I don’t think they have a butterscotch flavor at all. They just taste like sugar. They were very hard and crunchy on the outside and too gooey on the inside. I followed the recipe exactly, and I would not recommend this to anyone.

 
Dec 06, 2005

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

 
Nov 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.

 
Aug 24, 2006

I am NOT allowed to make these anymore! I couldn't resist them... I had doubled the batch because I didn't have the right size pan (made them in a 9x13) and I finished them off myself in 3 days. I told my husband (who liked the flavor but doesn't like sweets) to not let me make them ever again unless we are going to some sort of gathering or potluck. They were fabulous!

 
Sep 17, 2007

I'm finding these brownies quite hard to rate. I'm hovering between a 3 and a 4. 4 because I'd just got home from vacation, had very little baking ingredients and wanted a dessert for dinner and these fitted the bill perfectly. 3 because I was disappointed with how thin they were. I used the right size pan and followed the directions exactly, but it could have been something I did. Finally I've decided on a 4 because they tasted good and had a great chewy texture. I will make these again but double the mixture and cook them longer. Thankyou.

 
Jun 17, 2006

I baked for the minimum amount of time, and I didn't have any problem with the sugar carmelizing. They turned out nice and chewy. I loathe walnuts, so I replaced it with another 1/4 cup flour. These brownies aren't overly sweet, so if you're looking for more flavor, I bet throwing in a few butterscotch chips would perk these up! Good recipe overall!

 
Apr 23, 2007

These are fabulous! I just loved them! This is a recipe that doesn't call for a bunch of ingredients so they can be made in a pinch. I was sure not to overbake them, I only put them in the oven for 18 minutes and they are PERFECT! I will make again for sure!

 

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Nutrition

  • Calories
  • 61 kcal
  • 3%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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