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 + enlarge image
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9 users rated this recipe an average rating of 4.0
Makes:
24 servings
Yields:
24 bars
Prep:
30 mins
Cool:
2 hrs
Bake:
20 mins 350°F
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Butterscotch Brownies

Ingredients
1/3
cup butter
2/3
cup packed brown sugar
1 1/3
cups flaked or shredded coconut
3/4
1
cup packed brown sugar
1/2
teaspoon baking soda
1/4
teaspoon salt
3
eggs
1/2
teaspoon vanilla
1 1/2
1/2
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 Facts

(Butterscotch Brownies)
    Per serving:
  • 211 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 43 mg chol.,
  • 113 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 16 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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