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Generally, I'll make a double recipe of these brownies—they go so fast no matter where I take them! I've baked them for family dinners and church suppers, and never had any left over. They're very easy besides plus both keep and freeze well. I've been cooking since I was 10. My husband is retired, and we have four grown children.
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 216 calories, 11 g fat (4 g saturated fat), 42 mg cholesterol, 98 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Maple Butterscotch Brownies in Country Woman January/February 1994, p33
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 Jan. 24, 2012 by BarbWodz
These brownies are definitely a winner at our house and everyone I've made them really enjoys them. You can find Maple Flavoring at Whole Foods Market. I double the recipe & bake in a large cookie sheet with parchment paper on the bottom.
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