Starting with my mother's basic brownie, I made up this version as I went along. It tastes just like candy, so you'll want to ct into small squares. —Donna Hampton, Warr Acres, Oklahoma
Featured In: Top 10 Butterscotch Dessert Recipes
- 2 ounces unsweetened chocolate
- 1/3 cup shortening
- 2 eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup butter, cubed
- 1/2 cup sugar
- 1/4 cup evaporated milk
- 3/4 cup marshmallow creme
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans
- CARAMEL LAYER:
- 24 caramels
- 1/4 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup chopped pecans
- In a microwave-safe large bowl, melt chocolate and shortening; stir until smooth. Cool slightly. In a small bowl, beat eggs and sugar until blended. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in pecans.
- Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme and vanilla until smooth. Add pecans. Spread over top of brownies. Chill until set.
- In a small saucepan, combine caramels and cream. Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer. Spread over filling. Chill until set.
- In a microwave-safe bowl, melt the chocolate and butterscotch chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in pecans; spread over caramel layer. Refrigerate for at least 4 hours or overnight.
- Remove from the refrigerator 20 minutes before cutting. Cut into 1-in. squares. Yield: about 8 dozen.
Originally published as Butterscotch Pecan Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p230
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Reviewed Jul. 5, 2015
"Yummy! I love the flavor and texture combinations in this recipe. But I can't cut these into small squares.....these taate so good that I want a big piece!"