Butterscotch Brownies

    Butterscotch Brownies

    (68)
    5saves
    50min


    66 people made this

    These are chewy and sweet butterscotch brownies with walnuts and vanilla. They are a nice variation on the traditional chocolate brownie.

    Ingredients
    Serves: 25 

    • Brownie
    • 65g butter, softened
    • 1 cup (220g) packed brown sugar
    • 1 egg
    • 1/2 teaspoon vanilla essence
    • 3/4 cup (90g) plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup chopped walnuts
    • Icing
    • 2 tablespoons butter, softened
    • 1/4 cup packed brown sugar
    • 2 tablespoons milk
    • 1 cup icing sugar

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease a 20x20cm baking pan.
    2. Brownie: In a medium bowl, cream together butter and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
    3. Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before icing.
    4. Icing: Combine butter, brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the icing sugar. Adjust the milk or icing sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.
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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (68)

    0

    made this slice today for grandkids lunchbox treats. omg its decadent. fantastic recipe. thank you.  -  14 Oct 2012

    by
    55

    I followed other reviewers' ideas by decreasing the brown sugar to 3/4 cup. Because some had said the brownies weren't chewy enough I added 1 tbsp cooking oil with the butter. Others had said it was too floury-tasting so I decreased the flour to 2/3 cup. And I decreased the baking powder to 3/4 tsp. Also, I baked them til they were just brown around the edges, about 23 minutes. And --- TA-DA! I ended up with moist, chewy brownies. I halved the frosting recipe, and it was just the right amount; not overly thick or sweet. What a pleasant change from chocolate brownies, with a lighter and more delicate flavor. We loved them with the recipe changes I made.  -  28 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    34

    To the person who said she ate the whole batch! EASY TO DO!!ME TOO! I added 1 cup of Butterscotch morsels and cooked for 45 minutes after doubling the recipe.I also added 1 cup of pecans instead of Walnuts.  -  18 Feb 2007  (Review from Allrecipes USA and Canada)

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