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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.
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
Substitute for NutsIf 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.
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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Reviewed on Apr. 21, 2013 by bliterski
My mom passed this recipe down to my sister and I. I am the only one who still makes it. It isn't a hard recipe but you do need to move fast. I've never, ever rolled the brownie up like a jelly roll before have the filling and nuts on it. Also, I only bake the brownie for 5-6 minutes otherwise it cracks. It's really important to grease the wax paper after it's placed in the greased pan. Before I start baking the brownie, I start melting the butterscotch bits. This way everything is ready when the brownie comes out of the oven. Of course, give this recipe your complete attention. I's turned out every time.
Reviewed on Dec. 20, 2012 by apache9
My mother-in-law gave me this same recipe 40 years ago. She started making it years before that. I have made this recipe every Christmas since that time. My husband's co-workers start asking for them at Thanksgiving! It is a very easy recipe; however, the directions for rolling are not quite the same as mine. Bake exactly 8 minutes; it won't look done; it is a candy, not a cookie or brownie. Don't cool, immediately turn onto towel (or foil). Have the butterscotch filling ready and spread on right after removing waxed paper. Then roll like a jelly roll cake with the filling inside; squishing/shaping as you go to prevent air pockets (I prefer foil because when through rolling, can just wrap around it and put in frig). You can use 2 cups butterscotch chips if you want, makes it easier to spread. Use any nuts and chip flavors you like. Semisweet, double butterscotch with pecans is our favorite. I have also made it with milk chocolate chips and peanut butter chips for filling-no nuts. It is a messy recipe, because the powdered sugar flies when you turn it out on the towel (or foil). However, you can skip the powdered sugar if you want, although it does look very pretty on the finished product. This is the easiest candy recipe I have ever tried - no candy thermometer necessary:)
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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