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Butterscotch Pecan Brownies

By: Donna Hampton

"Starting with my mother's basic brownie, I made up this version as I went along. It tastes just like candy, so you'll want to ct into small squares. --Donna Hampton, Warr Acres, Oklahoma"

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 96 servings

Ingredients

2 (1 ounce) squares unsweetened chocolate
1/3 cup shortening
2 eggs
1 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
FILLING:
1/4 cup butter or margarine
1/2 cup sugar
1/4 cup evaporated milk
3/4 cup marshmallow creme
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
CARAMEL LAYER:
24 caramels
1/4 cup whipping cream
TOPPING:
1 cup semisweet chocolate chips
1/4 cup butterscotch chips
1/4 cup chopped pecans

Directions

In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Cool slightly. In a mixing bowl, beat eggs and sugar; stir into chocolate mixture. Stir in pecans. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme and vanilla. Add pecans. Spread over top of brownies. Refrigerate until set.
Combine the caramels and cream in a saucepan. Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Refrigerate until set.
Melt the chocolate and butterscotch chips; stir until smooth. Stir in pecans; spread over caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares.