Butterscotch Brownies III

Butterscotch Brownies III

56

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

52 m servings 118 cals
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Original recipe yields 25 servings

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Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

56
  1. 61 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 definatel...

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...

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 instea...

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 definatel...

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 int...

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

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 p...

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 a...

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!

I cut the sugar down to 3/4 cup, baked 28 minutes, and the brownies came out quite dry. Perhaps reducing the sugar to make them not too sweet as other reviewers reported, made a difference in t...