Butterscotch Brownies Recipe

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Butterscotch Brownies Recipe
Butterscotch Brownies Recipe photo by Taste of Home
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Butterscotch Brownies Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Nutritional Facts

2 each: 259 calories, 15g fat (9g saturated fat), 34mg cholesterol, 135mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Butterscotch Brownies in Country Woman November/December 2000, p21

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