Butterscotch Brownies Recipe

Butterscotch Brownies Recipe photo by Taste of Home

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A great portable treat, brownies get an extra-special rich flavor butter-scotch chips and marshmallows in this recipe from Lois Culberson of Shelbyville, Illinois

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Butterscotch Brownies Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

1 cup butterscotch chips
3/4 cup butter
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups semisweet chocolate chips
1/2 cup chopped walnuts

Directions

In a microwave, melt butterscotch chips and butter at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool slightly.
In a large bowl, beat the eggs, vanilla and butterscotch mixture. Combine flour, brown sugar, baking powder and salt; gradually add to butterscotch mixture (batter will be thick). Fold in marshmallows, chocolate chips and walnuts.
Spread into a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Yield: about 2 dozen.

Nutritional Facts 1 serving (2 each) equals 259 calories, 15 g fat (9 g saturated fat), 34 mg cholesterol, 135 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Butterscotch Brownies in Country Woman November/December 2000, p21

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.