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Butterscotch Brownies

Makes: 24 servings Yield: 24 bars
Prep 30 mins Cool 2 hrs Bake 350°F 20 mins
Butterscotch Brownies
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 Facts (Butterscotch Brownies)
  • Servings Per Recipe 24,
  • 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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