Butterscotch Brownies II Recipe - Allrecipes.com
Butterscotch Brownies II Recipe

Butterscotch Brownies II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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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 More Reviews

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.

 
Most Helpful Critical Review
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.

 
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!

 
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.

 
Jul 12, 2010

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

 
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!

 
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!

 
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!

 

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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.

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