Betty Crockers Butterscotch Brownies Food

BUTTERSCOTCH BLONDIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In 1-quart saucepan, heat butter over medium heat 6 minutes, stirring occasionally, until lightly browned. Pour into small bowl; cool 10 minutes.
• Meanwhile, in large bowl, mix brown sugar, flour, baking powder and salt. Add egg product to browned butter; stir with whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into pan; smooth top with spatula.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 6 rows.

BETTY CROCKER FUDGE BROWNIES HOMEMADE

Steps:

• Mix all these ingredients together with a whisk and dump them into a ziploc to save. Should be good in the pantry for 6 months.
• When making the brownies, preheat oven to 350°F
• Add eggs, oil and vanilla and mix with a fork til just blended. Do not overmix.
• Pour into a silicone or buttered 9x9 pan. Bake for 20-25 minutes.

BUTTERSCOTCH BROWNIES

Steps:

• Heat oven to 350³F.
• Grease bottom and sides of square pan, 8x8x2 inches, with shortening.
• Melt butter in 1 1/2 quart saucepan over low heat; remove from heat.
• Stir in brown sugar, vanilla, milk and egg.
• Stir in remaining ingredients.
• Spread in pan.
• Bake about 25 minutes or until golden brown.
• Cool 5 minutes in pan on wire rack.
• For brownies, cut into 4 rows by 4 rows while warm.

BUTTERSCOTCH BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In small bowl or 2-cup measuring cup, mix topping and 1 tablespoon of the dry cake mix. In large bowl, stir together remaining dry cake mix, the butter and egg, using fork, until crumbly. Reserve 1 cup crumb mixture. Using a piece of plastic wrap on crumb mixture, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9-inch square pan; remove wrap.
• Bake 12 minutes. Pour topping over crust to within 3/4 inch of edge. Sprinkle with reserved 1 cup crumb mixture.
• Bake 22 to 26 minutes or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt. For bars, cut into 4 rows by 4 rows. Store covered.

BUTTERSCOTCH CAKE-MIX BLONDIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, melted butter, brown sugar, eggs, milk and vanilla with spoon until well blended. Stir in butterscotch chips and pecans. Spread in pan.
• Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

TRIPLE CHIP BROWNIES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in 1/4 cup each of the butterscotch, semisweet and white vanilla baking chips. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes.
• In small microwavable bowl, microwave remaining 2 tablespoons butterscotch chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Repeat melting and drizzling steps with remaining semisweet chocolate chips and white vanilla baking chips. Let stand about 2 hours or until toppings are set. Cut into 4 rows by 4 rows. Store covered in airtight container.

FUDGY BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350F degrees.
• Cream shortening and sugar, add the rest in given order.
• Grease a 9" x 13" baking pan.
• Pour batter into pan, and bake 25 minutes.
• Cool for 10 minutes and then cut into squares.

ULTIMATE TURTLE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
• Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
• Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.

BETTY CROCKER'S BUTTERSCOTCH BROWNIES

Steps:

• Preheeat oven to 350 degrees F. Have ready a well-greased and floured 8- x 8- x2-inch square baking pan.
• Melt shortening over ow heat. Remove from heat and blend in brown sugar. Cool. Stir in egg.
• Sift together and stir in the flour, baking powder and salt. Stir in vanilla and pecans.
• Spread in prepared pan. Bake in preheated oven 25 minutes, until a ligt touch with finger leaves a slight imprint. Do not overbake.
• Cut into bars while warm. Recipe makes 18 bars measuring 2-1/2 x 1-inch.
• Note: Bars will keeep soft and moist if stored in a tightly covered jar.

DELICIOUS BUTTERSCOTCH BROWNIES A.K.A. BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Heat shortening over low heat until melted; remove from heat.
• Mix in brown sugar, egg, and vanilla extract.
• Sift together flour, baking soda, and salt; mix into brown sugar mixture.
• Spread into greased square pan 8x8x2 inches.Bake 25 minutes.
• Cut into squares while still warm. Enjoy!
• Variation 1. Mix 1/2 cup of chopped nuts into the batter.
• Variation 2. Sprinkle the batter with 1/2 cup of chocolate or butterscotch chips (or both) before baking.
• Variation 3. Drizzle with your favorite chocolate sauce after baking.

BUTTERSCOTCH BROWNIES

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil over 2 opposite sides of pan.
• In medium bowl, stir together cake mix, melted butter and three-fourths of the condensed milk. Press half of the dough in bottom of pan. Bake about 6 minutes or until top just begins to set.
• Meanwhile, turn remaining half of dough onto 10-inch square piece of foil; press dough into square slightly smaller than pan.
• Drizzle remaining condensed milk over brownie base; sprinkle with butterscotch chips. Carefully place pressed-out dough in pan.
• Bake 20 to 25 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan on cooling rack at least 1 hour.
• Use foil to lift brownie from pan. Sprinkle with cocoa. Cut into 3 rows by 3 rows.