Butterscotch Brownies III Recipe

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Most Helpful Positive Review

Oct 28, 2008

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.

—Wildflower86

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Most Helpful Critical Review

Oct 17, 2007

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...

—Ange Rayner

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59 Ratings

Feb 18, 2007

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.

—ez4me

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Feb 12, 2007

These were much closer to a cookie bar texture than to the expected soft brownie tecture. I halved the brown sugar as I dislike overly sugary desserts. There was just enough dough to spread into an 8x8 pan. My guests considered the bars delicious. I wished they had a little more variety in taste. Should I make them again I would include a smidgen of ginger and a dash of cinnamon.

—Janell the Great

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Jul 06, 2010

Frosting is very sweet - should be used as a drizzle rather than a cover.

—hmaclean07

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Oct 26, 2010

AMAZING RECIPE!!!! I made it and everyone at work lost their minds over it. One modification I made was the frosting. I used skim milk and added more milk and confectioner's sugar until it was pretty runny. I spooned a few hot tbsp over the cooled brownies and tilted the pan to coat. Perfect caramel sauce!

—Demi

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Jun 01, 2010

This is the first time I've ever tried making butterscotch brownies, and I'm pretty happy with them. They came out nice and chewy, with a good flavor. I left out the nuts because I didn't have any. As other reviewers have mentioned, the frosting makes these super-sweet, so keep a glass of milk or a cup of coffee on hand! :-)

—lupusliz

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May 08, 2008

Awesome! These brownies disappeared in our home. I've been looking for a good butterscotch brownie recipe since losing my old time favorite one. This is a keeper!

—JB

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Nutrition

Calories
118 kcal
6%

Carbohydrates
18.9 g
6%

Cholesterol
16 mg
5%

Fat
4.6 g
7%

Fiber
0.3 g
1%

Protein
1.1 g
2%

Sodium
64 mg
3%

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

Nutritional Information

Butterscotch Brownies III

Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories: 118
Calories from Fat: 41

% Daily Value *
Total Fat 4.6g 7 %
Saturated Fat 2g 10 %
Cholesterol 16mg 5 %
Sodium 64mg 3 %
Potassium 35mg < 1 %
Total Carbohydrates 18.9g 6 %
Dietary Fiber 0.3g 1 %
Protein 1.1g 2 %
Sugars 15.5g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 3 %
Iron 4 %
** Thiamin 4 %
Niacin 4 %
Vitamin B6 1 %
Magnesium 2 %
Folate 6 %

* 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.