Butterscotch Brownies III Recipe - Allrecipes.com
Butterscotch Brownies III Recipe
  • READY IN 52 mins

Butterscotch Brownies III

Recipe by  

"If you like chewy brownies, but are also fond of butterscotch, then try this recipe."

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Ingredients Edit and Save

Original recipe makes 25 brownies Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  2. In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
  4. To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 32 mins
  • READY IN 52 mins
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Reviews More Reviews

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.

 
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...

 

60 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.

 
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.

 
Jul 06, 2010

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

 
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!

 
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! :-)

 
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!

 

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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.

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