Butterscotch Brownie Pinwheels Recipe

Butterscotch Brownie Pinwheels RecipePhoto by: Taste of Home Butterscotch Brownie Pinwheels Recipe Rating 3

A neighbor gave the recipe for these rich chewy treats to my mother when I was still in grade school, and I've been preparing them each Christmas for over 30 years. The pinwheel effect makes them extra special to share.

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Butterscotch Brownie Pinwheels Recipe
  • Prep: 35 min. + chilling Bake: 10 min. + cooling
  • Yield: 60 Servings
35 10 45

Ingredients

  • 1 cup semisweet chocolate chips
  • 4 tablespoons butter, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Confectioners' sugar
  • 1 cup butterscotch chips
  • 1/2 cup chopped walnuts

Directions

  • Grease a 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with cooking spray. Set aside.
  • In a microwave, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla. Spread into prepared pan.
  • Bake at 325° for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack.
  • Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice. Yield: 5 dozen.

    Editor's Note: If brownie cracks while rolling, press together with fingers and continue rolling.

Nutritional Facts 1 serving (1 each) equals 77 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 20 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Butterscotch Brownie Pinwheels in Country Woman Christmas Annual 2000, p43

Tip

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.

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Reviews for Butterscotch Brownie Pinwheels (4)

Butterscotch Brownie Pinwheels Recipe

Butterscotch Brownie Pinwheels

Tell us what you think of this recipe.
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Reviewed on Dec. 13, 2011 by tippity

This was a total disaster! It was impossible to tell when the brownie was done and there was no clue as to how "done" it was supposed to be. Even though I used a liberal amount of confectioners sugar I couldn't get it to unroll without totally falling apart. I didn't even finish unrolling it-just threw towel and all away.


Reviewed on Dec. 19, 2010 by schuh

A disaster. The brownie batter was very thick and hard to spread on the wax paper. It took a lot longer to bake than the recipe called for. And it completely crumbled when we tried to roll it. There was no way to remedy this. Seriously, I can't believe Taste of Home would print this, especially in a booklet called "Best Loved Recipes."


Reviewed on Dec. 23, 2009 by BingBang1

Thought these cookies would look nice on the cookie gift platters. Too bad the brownie layer cracked and totally fell apart when I tried to unroll it from the towel. Per the instructions, I tried to push it together as best I could, but as I tried to reroll with the filling, it was a disaster! I didn't really roll it so much as smash everything together. I saw the "Editor's Note" and should have been suspicious. On top of that, none of us even liked the finished product. The butterscotch with the chocolate just doesn't seem to go together as well as I'd hoped. Sorry, but this recipe will not remain in my box.


Reviewed on Nov. 14, 2009 by jheath

This is such a beautiful cookie! I've made it several times but I always have a hard time with the brownie part. I've been careful to not under or over bake it but the roll always breaks up. I'd like to ask the author what she does to prevent this from happening.

 
 
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