Better Butterscotch Brownies
Submitted by dlprice
Chewy butterscotch brownies packed with brown sugar and topped with melty butterscotch chips. One bowl, 15 minutes of prep, and 20 bars of golden, caramel-scented bliss.
YIELD
20 servingsPREP
15 minCOOK
30 minREADY
90 minForget chocolate for a minute. These brownies are all about butterscotch.
Packed with firmly packed brown sugar and finished with a scattering of butterscotch chips on top, they bake into chewy, golden bars with crisp edges and a soft, caramel-scented center.
One bowl. No mixer. Fifteen minutes to get them in the oven.
They cool into bars that are dense enough to hold up in a lunchbox but tender enough to melt on your tongue. Good luck cutting them into 20 pieces and not eating three before anyone notices.
Pro Tips
- Pack the brown sugar firmly into the measuring cup. This is where all the butterscotch flavor and chewiness comes from.
- Melt the margarine and let it cool slightly before mixing it into the batter so you don’t scramble the eggs.
- Sprinkle the butterscotch chips on top of the batter rather than folding them in. They’ll sink just enough to stay put while creating a gorgeous caramelized top layer.
- Wait the full 45 minutes for cooling before you cut. They’ll slice cleaner and the texture firms up from gooey to perfectly chewy.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Spray 9-inch square pan with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, brown sugar, baking powder and salt; mix well.
Add margarine, water, vanilla and eggs; blend well.
Spoon and spread batter evenly into sprayed pan.
Sprinkle with chips.
Bake at 350℉ (180℃) F for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 45 minutes or until completely cool before cutting into bars.
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