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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 196.0
  • Total Fat: 10.6 g
  • Cholesterol: 43.1 mg
  • Sodium: 84.0 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.2 g

View full nutritional breakdown of Butterscotch Brownies calories by ingredient
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Butterscotch Brownies



Introduction

This is a recipe I got out of Better Homes and Gardens, Oct. 2007. It was a $200 prize winner. The sauce made in step one tastes a lot like german chocolate cake frosting. The brownies are alright at room temp, but outstanding while still hot, and equally incredible if refrigerated and served cold. This is a recipe I got out of Better Homes and Gardens, Oct. 2007. It was a $200 prize winner. The sauce made in step one tastes a lot like german chocolate cake frosting. The brownies are alright at room temp, but outstanding while still hot, and equally incredible if refrigerated and served cold.
Number of Servings: 24

Ingredients

    1/3 c. butter
    2/3 c. packed brown sugar
    1 1/3 c. flaked coconut
    3/4 c. chopped pecans
    1/2 c. butter, softened
    1 c. packed brown sugar
    1/2 t. baking soda
    1/4 t. salt
    3 eggs
    1/2 t. vanilla
    1 1/2 c. all-purpose flour
    1/2 c. chopped pecans
    1/2 c. tiny marshmallows
    Caramel-flavored ice cream topping (optional)

Directions

1. Preheat oven to 350. Grease a 13x9 pan; set aside. In a small saucepan, melt 1/3 c. butter; stir in 2/3 c. brown sugar, the coconut, and 3/4 c. pecans. Pat evenly in prepared pan; set aside.

2. In a large mixing bowl beat 1/2 c. butter with an electric mixer on med. to high speed for 30 seconds. Add 1 c. brown sugar, the baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 c. pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.

3. Bake about 20 min. (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on a wire rack. To serve, cut into 24 bars. Drizzle with caramel topping. (I just spooned about 6 T. of topping on the top of the bars, and spreaded it around.

Number of Servings: 24

Recipe submitted by SparkPeople user .






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