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Butterscotch Brownie Pinwheels

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.

60 ServingsPrep: 35 min. + chilling Bake: 10 min. + cooling

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

2 of 2

Butterscotch Brownie Pinwheels (continued)

Directions (continued)

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.

Nutrition 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.