Butterscotch Brownies

These bars are full of yummy ingredients like butterscotch, coconut, marshmallows, and pecans. Before serving this dessert, drizzle with caramel topping.


Butterscotch Brownies

by 7  people


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Ingredients
  • 1/3  cup 
    butter
  • 2/3  cup 
    packed brown sugar
  • 1 1/3  cups 
    flaked or shredded coconut
  • 3/4  cup 
    chopped pecans
  • 1/2  cup 
    butter, softened
  • 1   cup 
    packed brown sugar
  • 1/2  teaspoon 
    baking soda
  • 1/4  teaspoon 
    salt
  • 3   
    eggs
  • 1/2  teaspoon 
    vanilla
  • 1 1/2  cups 
    all-purpose flour
  • 1/2  cup 
    chopped pecans
  • 1/2  cup 
    tiny marshmallows
  •  
    Caramel-flavored ice cream topping (optional)
Directions
1.
Preheat oven to 350F. Grease a 13x9x2-inch baking pan; set aside. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside.
2.
In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup 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 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.
3.
Bake about 20 minutes (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on wire rack. To serve, cut into bars. Drizzle with caramel topping. Makes 24 bars.
Nutrition information
Per Serving: cal. (kcal) 211, Fat, total (g) 13, chol. (mg) 43, sat. fat (g) 6, carb. (g) 23, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 16, pro. (g) 2, vit. A (IU) 243, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 113, Potassium (mg) 111, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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