Butterscotch Brownies I Food

BUTTERSCOTCH BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
• In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan.
• Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.

BUTTERSCOTCH BROWNIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
• Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
• Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
• Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
• To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350°F.
• Cream the butter and add the brown sugar, beating well. Add the eggs and vanilla to the mixture, beating well. Combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed mixture, stirring well. Pour the batter into a greased 13x9x2 inch baking pan.
• Sprinkle with the morsels and pecans. Bake for 30 minutes. Cool and cut into bars.
• Makes 2 1/2 dozen.

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.

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.

NESTLE' CHEWY BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, baking powder, and salt in a medium bowl; set aside.
• Beat butter, brown sugar, and vanilla extract in a large mixer bowl until creamy.
• Beat in eggs.
• Gradually beat in flour mixture.
• Stir in 1 cup morsels, and nuts.
• Spread into ungreased 13x9-inch baking pan.
• Sprinkle with remaining morsels.
• Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean.
• Cool in pan on wire rack.

BUTTERSCOTCH BLONDIES

Steps:

• Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
• Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
• In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.
• Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray an 8x8-inch pan with nonstick spray.

SWEET AND SALTY BUTTERSCOTCH BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil. Be sure to use a piece large enough to cover the sides as well as the bottom. In a large bowl, add the brown sugar, melted butter, egg, and vanilla extract. Stir them to combine. Add the flour, salt, and baking powder, stir to combine. Fold in the pecans and butterscotch chips. The batter will be very thick. Add the batter to your prepared baking pan and use the back of a spoon or spatula to gently spread the mixture evenly across the bottom of the pan. Bake for 25 minutes or until the center is set and the top is a light golden brown. Cool on the stove top. Remove the bars by using the foil to lift the entire batch up and out of the dish. Cut into squares and serve.

BUTTERSCOTCH BROWNIES AKA BLONDIES

Steps:

• Preheat the oven to 350°F. Grease a 13x9-inch baking pan, or spray with nonstick spray.
• In a medium-sized saucepan, melt the butter over low heat. Remove from the heat, add the brown sugar, and stir until blended. Let cool for at least 5 minutes. Add the vanilla, then add the eggs, one at a time, and stir to mix quickly until well combined, so the eggs don't cook in the still slightly warm brown sugar mixture.
• In a small bowl combine the flour, baking soda, and salt. Add to the saucepan and stir until combined. Stir in the nuts or chips, if using, and spread into the prepared pan. Smooth the top with a spatula. Bake until a wooden skewer or a toothpick inserted in the middle comes out clean, 24 to 28 minutes.
• Cool them in the pan on a wire rack. When cool, cut into 24 squares.

BUTTERSCOTCH BROWNIES

Steps:

• Heat oven to 350°F.
• Heat shortening over low heat until melted,remove from heat.
• Mix in brown sugar, egg and vanilla.
• Stir in remaining ingredients.
• Spread in greased baking pan (8x8x2 inches).
• Bake 25 minutes.
• Cut into 1 3/4 inch squares while still warm.
• Makes 1 1/2 dozen.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
• Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
• Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 9x9 inch (or 8x8 inch) baking pan with foil and leave a 2-3 inch overhang on two sides. Spray with non-stick spray.
• In a double boiler (or metal/heat proof bowl over a pot of boiling water) melt butterscotch chips and butter, stirring frequently.
• Once melted, remove from heat and stir in brown sugar.
• Add the eggs and vanilla, and whisk until just incorporated.
• Stir in flour and baking powder.
• Pour batter into the prepared pan. Sprinkle with butterscotch morsels.
• Bake for 35 minutes or until a toothpick inserted into the center of the brownies comes out clean. (There can be a few crumbs on it.)
• Let the brownies cool in the pan for 5-10 minutes. Lift brownies out of the pan by the foil overhangs and let them cool on a wire rack.

BUTTERSCOTCH BROWNIES

Steps:

• 1. Heat oven to 350 degrees. Grease bottom and sides of a square 8×8 baking dish with shortening. 2. Melt butter in a 1 1/2 qt saucepan over low heat; remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan (batter will be thick). 3. Bake for 25 minutes or until golden brown. Cool for 5 minutes in pan on wire rack. 4. Cut into rows 4x4. We like to top ours with some warmed salted caramel and a glass of milk.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350 F degrees. Line a 9 inch square baking pan with parchment paper.
• Melt butterscotch chips in a small saucepan over low heat, stirring occasionally; set aside.
• Beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in melted butterscotch chips and vanilla. Combine flour, baking powder and salt in small bowl; add to butter mixture. Beat until well blended. Spread batter evenly in prepared pan.
• Bake 20 to 25 minutes or until golden brown and center is set. Immediately sprinkle with chocolate chips. Let stand about 4 minutes or until chocolate is melted. Spread chocolate chips evenly over the top. Cool completely.
• Sprinkle with cocoa if desired. Cut into 2 1/4 inch squares.

BUTTERSCOTCH BLONDIES

Steps:

• Preheat oven to 350 degrees F.
• Add the butter, sugar and brown sugar to a mixing bowl and cream together until very smooth.
• Add egg and vanilla and mix well.
• Add flour and baking powder and stir until combined.
• Fold in butterscotch chips (keep a small handful to sprinkle on top).
• Spread into a greased square (8 or 9 inch) baking pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
• Allow to cool for at least 20 minutes before cutting into bars.

BUTTERSCOTCH BROWNIES

Steps:

• In a microwave, melt butterscotch chips and butter at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool slightly., In a large bowl, beat the eggs, vanilla and butterscotch mixture. Combine flour, brown sugar, baking powder and salt; gradually add to butterscotch mixture (batter will be thick). Fold in marshmallows, chocolate chips and walnuts. , Spread into a well-greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars.

BUTTERSCOTCH BROWNIES

Steps:

• In a small saucepan, melt 1/3 cup butter. Add 2/3 cup brown sugar, coconut, and 3/4 cup pecans and mix well. Pat mixture evenly into a greased 13x9x2 baking pan.
• In a large mixing bowl beat 1/2 cup butter on medium-high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt and beat until combined.
• Beat in eggs and vanilla until combined. Add flour and beat well.
• Stir in 1/2 cup pecans and marshmallows.
• Spoon small mounds of batter over base in pan. Carefully spread to cover.
• Bake for 20 minutes at 350 degrees. Mixture should be evenly browned; center may jiggle slightly when shaken. Cool in the pan on a wire rack. Cut into bars when completely cooled.
• If desired, serve with a drizzle of caramel topping.

CHEWY BUTTERSCOTCH BROWNIES

Steps:

• Mix butter, brown sugar, baking powder, salt, eggs and vanilla with an electric mixer until smooth and creamy.
• Add flour, 1 cup butterscotch chips and pecans.
• Stir with a wooden spoon to combine.
• Spray a 9x13" glass baking dish with cooking spray.
• Spread mixture into prepared baking dish.
• Sprinkle remaining butterscotch morsels on top.
• Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean.
• Cool before cutting into bars.

BUTTERSCOTCH BROWNIES AKA BLONDIES

Steps:

• Preheat oven to 350F and grease an 8x8 baking dish.
• Melt butter over stovetop or at 50% power in the microwave. Remove from heat and stir in sugar, egg and vanilla; mix until completely incorporated.
• Stir in remaining ingredients. The mixture will be thick. Spread in greased baking dish. Bake 20-25 minutes in preheated oven. The bake time will depend on the dish you choose!
• Betty Crocker suggests cutting these while still warm. I think they actually cut cleaner when completely cooled. Not that I waited until they were cooled to eat one. No patience! Makes 16 bars.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350° degrees F.
• After butter is melted and cooled slightly (5 minutes), add butter to large mixing bowl. Using electric mixer or hand mixer, cream the butter and light brown sugar together.
• Add eggs, one at a time, and beat until incorporated. Mix in vanilla extract.
• In a separate mixing bowl, combine together dry ingredients (baking powder, flour and salt).
• Gradually add dry ingredients to butter/ sugar mixture and beat until mixed thoroughly. If using, stir in butterscotch chips.
• Pour batter into parchment lined 9" baking pan. Bake for 35-40 minutes or until golden brown and edges are pulling away from the side of the pan. Allow to cool slightly before removing and slicing.
• Store in an airtight container.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat the oven to 350°F. Spritz a 13 x 9 inch non stick pan with baking spray. Set aside.
• To toast the nuts: Spread the walnuts in a single layer on a baking sheet. Toast for 6-8 minutes at 350°F then cool completely before adding to the batter.
• Sift together the all purpose flour, baking powder and salt. Set aside.
• In a medium sauce pan, melt together the butter and brown sugar over medium heat. Cook for 2-3 minutes until the sugar has melted, stirring constantly.
• Remove from the heat and pour into a large mixing bowl. Cool just until it's warm to the touch.
• Use a hand mixer to beat in the vanilla and the eggs one at a time. Gradually add the dry ingredients and continue to beat until moistened. The batter will be stiff.
• Mix-in half of the butterscotch chips and all of the toasted walnuts by hand.
• Spread the batter into the pan and sprinkle the top with the remaining butterscotch chips. Press gently into the batter.
• Bake for 30 minutes or until a toothpick inserted into the center comes back with moist crumbs and the top is lightly golden.
• Cool to room temperature before attempting to cut into squares and remove from the pan. Store in an airtight container at room temperature.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350 degrees F. Spray a 9X13 baking pan with a nonstick cooking spray or parchment paper.
• Beat together the butter, brown sugar and granulated sugar together in a large mixing bowl. Add in the eggs and vanilla extract. Mix until well combined.
• In a separate bowl, stir together the four, cornstarch, baking powder and salt.
• Then gradually stir in the flour mixture into the butter mixture by hand until just combined. Be careful not to over mix.
• Then gently stir in the butterscotch chips.
• Spread the batter into the baking pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
• Allow the brownies to cool completely in the pan and then cut, serve and enjoy!

BUTTERSCOTCH BROWNIES

Steps:

• 1. Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
• 2. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan.
• 3. 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.
• *If using self-rising flour, omit baking powder and salt.

BUTTERSCOTCH BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
• In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan.
• Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.