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Butterscotch Brownie Pinwheels

 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 King Arthur Unbleached 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.
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.