Butterscotch Pecan Brownies Recipe

5 1 1
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Butterscotch Pecan Brownies Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
96 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + chilling
MAKES:
96 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + chilling

Ingredients

  • 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
  • FILLING:
  • 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
  • TOPPING:
  • 1 cup semisweet chocolate chips
  • 1/4 cup butterscotch chips
  • 1/4 cup chopped pecans

Directions

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 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in 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

Nutritional Facts

1 each: 65 calories, 3g fat (1g saturated fat), 7mg cholesterol, 29mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 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
  • FILLING:
  • 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
  • TOPPING:
  • 1 cup semisweet chocolate chips
  • 1/4 cup butterscotch chips
  • 1/4 cup chopped pecans
  1. 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.
  2. Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. 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.
  4. 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.
  5. 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.
  6. 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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MY REVIEW
lvarner User ID: 35803 229008
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!"

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