Butterscotch Brownies II Recipe

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Most Helpful Positive Review

Apr 13, 2005

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 delightfully chewie brownie. The overall flavor is good. However, it's a little too sweet for my taste so I will most likely cut back on some of the sugar next time. I did not make the icing because the brownies just don't need it. Finally, instead of pouring the entire batter into a 11 x 7 pan, I split the batter between 2 EZ foil pans. One pan was 8¼ x 5¼ x 1 and the other was 9¼ x 6½ x 1. That way we could eat one now and freeze one for later. My oven is very accurate. The cook time for the smaller pan was 27 minutes. The cook time for the larger pan 30 minutes.

—DCBRUSH

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Most Helpful Critical Review

Jul 12, 2010

First of all, these are not brownies. They taste like a flattened cake. It was not even a good tasting cake.

—Carrie

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23 Ratings

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Feb 10, 2006

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 slightly less sugar than called for. Perfect and chewy!

—KEG18

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Oct 09, 2003

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 time.

—APKOSKI

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Apr 01, 2009

I really don't think I'm an idiot. And I followed the directions to the letter. But the pan size is too small and these puppies overflowed, filling my kitchen with a delightful odor of burned butterscotch brownies! Make this in a 9x13 pan, not a 11x7. Other than that, they're yummy. Well, they will be once they're done. All I've had so far is the part I scraped off the bottom of the oven. Sigh.

—GingerBlue

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Jan 26, 2004

This is the best recipe for butterscotch brownies I've ever tried. Others complain that they are too cake-like, but that is what I like about them. Other recipes I've tried puff up on the sides and carmelize in the center and bottom - not a problem with these. I used 1 cup shredded cocunut instead of walnuts and skipped the frosting because they are plenty sweet and delicious without it. Thanks Anna!

—CLAIREOHIO

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Dec 17, 2002

This receip came out HORRIBLE!!! It was more like a cake rather than brownies. I was very disappointed. In fact I threw out the whole thing!

—CASEYFACE

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Jan 09, 2004

These are really good, but I think that half the frosting recipe would be plenty. They are just too sweet with the whole amount of frosting!

—MELRN

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Nutrition

Calories
417 kcal
21%

Carbohydrates
56.6 g
18%

Cholesterol
76 mg
25%

Fat
20.6 g
32%

Fiber
0.8 g
3%

Protein
3.7 g
7%

Sodium
233 mg
9%

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

Nutritional Information

Butterscotch Brownies II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 417
Calories from Fat: 185

% Daily Value *
Total Fat 20.6g 32 %
Saturated Fat 10.4g 52 %
Cholesterol 76mg 25 %
Sodium 233mg 9 %
Potassium 96mg 3 %
Total Carbohydrates 56.6g 18 %
Dietary Fiber 0.8g 3 %
Protein 3.7g 7 %
Sugars 44.5g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 8 %
Iron 12 %
Thiamin 14 %
Niacin 13 %
Vitamin B6 4 %
Magnesium 6 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.