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Butterscotch Brownie Pinwheels Recipe

Butterscotch Brownie Pinwheels Recipe

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 YIELD:60 servings


  • 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


  • 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.

Recipe Note

Editor's Note: If brownie cracks while rolling, press together with fingers and continue rolling.

Nutritional Facts

1 each: 77 calories, 4g fat (2g saturated fat), 5mg cholesterol, 20mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

Reviews for Butterscotch Brownie Pinwheels

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Gini50 User ID: 7535141 79109
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."

bliterski User ID: 7235664 30203
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."

apache9 User ID: 4650192 204227
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:)"

tippity User ID: 1079998 79106
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."

schuh User ID: 1106215 35924
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.""

BingBang1 User ID: 4143067 77901
Reviewed Dec. 23, 2009

"Thought these cookies would look nice on the cookie gift platters. Too bad the brownie layer cracked and totally fell apart when I tried to unroll it from the towel. Per the instructions, I tried to push it together as best I could, but as I tried to reroll with the filling, it was a disaster! I didn't really roll it so much as smash everything together. I saw the "Editor's Note" and should have been suspicious. On top of that, none of us even liked the finished product. The butterscotch with the chocolate just doesn't seem to go together as well as I'd hoped. Sorry, but this recipe will not remain in my box."

jheath User ID: 1426834 86195
Reviewed Nov. 14, 2009

"This is such a beautiful cookie! I've made it several times but I always have a hard time with the brownie part. I've been careful to not under or over bake it but the roll always breaks up. I'd like to ask the author what she does to prevent this from happening."

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