Butterscotch Brownie Pinwheels Recipe
Butterscotch Brownie Pinwheels Recipe photo by Taste of Home

Butterscotch Brownie Pinwheels Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min. + cooling
MAKES:60 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min. + cooling
MAKES: 60 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Butterscotch Brownie Pinwheels in Country Woman Christmas Annual 2000, p43

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.

Reviews for Butterscotch Brownie Pinwheels

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Dec. 14, 2013

I submitted this recipe for butterscotch brownie pinwheels to the magazine. Those who tried it had a difficult time and for good reason. The editor's instructions were incorrect. You neither let the chocolate base cool nor roll it up first before filling it! You immediately turn it on to a towel, spread it with the filling that you have already prepared, and roll it up. Otherwise it will harden and crack.

MY REVIEW
Reviewed Apr. 21, 2013

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.

MY REVIEW
Reviewed Dec. 20, 2012

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:)

MY REVIEW
Reviewed Dec. 13, 2011

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.

MY REVIEW
Reviewed Dec. 19, 2010

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."

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