Utilize this simple recipe to make a fantastic German chocolate cake. The icing with pecans and coconut is just good.
| Prep Time: | 20 mins |
| Cook Time: | 32 mins |
| Total Time: | 52 mins |
| Servings: | 25 |
| Yield: | 25 brownies |
Ingredients
- ¼ cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped walnuts
- 2 tablespoons butter, softened
- ¼ cup packed brown sugar
- 2 tablespoons milk
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan.
- In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
- To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners’ sugar. Adjust the milk or confectioners’ sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 64 mg |
| Sugars | 16 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome and easy recipe! Cant wait to make it again!
This recipe has no butterscotch anywhere in it. This turned out more like a cookie than a brownie. Will not make this ever again.
This rating is for the brownies only. The frosting got such consistently bad reviews I decided it wasn’t worth the time or ingredients. This is absolutely sweet enough without the frosting; to get more of that butterscotch flavor (rather than just brown sugar) I added about 1/2 cup of butterscotch chips. The brownies are quite good; it does help to cut back on the flour a bit (I cut back to 2/3 cup) and I cut back on the sugar since I knew I was adding the chips. The reviews were all over the place on this one and everybody who made it as written gave it really poor reviews, so I was apprehensive but I love butterscotch so I gave it a shot w/the changes mentioned above (a compilation of the most popular adjustments from other reviews) and I think it came out pretty good. I’d make it again but with those changes. Thanks for sharing your recipe; it was great for my sweet tooth fix 🙂
They were okay without the icing, but once that was added they were way too sweet. Also after a day they were very dry and hard. Will not make again.
I had to omit the nuts b/c my hubbie doesn’t eat them. but I made this in the spur of the minute while I was craving sweets. I couldn’t find my bakg pwd (until after!) so I subbed with a tickle of bkg soda and half cup sour cream. ohhh wee so good. BUT frosting is still 2 sweet for my husband even though I almost halved the sugar in the cake and the frosting. guess I shouldn’t have added those butterscotch chips on top ummmmm so good!
First, this recipe says it serves 25, but it uses an 8×8 pan. I guess that would be one bite per person. I doubled the recipe. The sides bake up the side of the pan and the middle stays flat (as others have reported). They taste ok, when fresh, but can’t say there’s a real butterscotch taste. After a day they are very dry (also as others have reported). I won’t make again.
LOVE these!! Super easy to make, even my 4 y/o helped. I made the recipe as is. They are SUPER sweet, but I love it that way. I used a 9×13 stoneware pan and baked for 20 min. They were a bit thin, but chewy and yummy. A keeper!
This is my favorite butterscotch brownie recipe (without frosting) that I make frequently when I need to take dessert somewhere. I do not cut until I am at my destination as I would want to eat them instead of share them.
AMAZING RECIPE!!!! I made it and everyone at work lost their minds over it. One modification I made was the frosting. I used skim milk and added more milk and confectioner’s sugar until it was pretty runny. I spooned a few hot tbsp over the cooled brownies and tilted the pan to coat. Perfect caramel sauce!
Frosting is very sweet – should be used as a drizzle rather than a cover.
I would refer to these as just a chocolate chip pan cookies. I didn’t really get a lot of butterscotch flavor coming through. After making the brownies, and tasting a little, I opted not to make the icing, and instead drizzled them with caramel. My kids each had one, but the rest of the pan did not get eaten.
I just made these brownies today. They smelled wonderful and tasted even better. I followed the recipe to the T and it came out perfectly. I did, however, add a few things….toasted chopped walnuts and pecans as well as butterscotch chips. About 1/4 C of each ingredient. You don’t want to add too many butterscotch chips since that would make the brownies even sweeter then they already are. I also believe that adding the icing is a mistake. All I did was wait until the brownies cooled and sprinkled them with powdered sugar. That was perfect. Also I used an 8×8 pan and cut the brownies 5 down and 5 across making a total of 25 pcs. Since the brownies are so rich, a small piece is all you need to satisfy your sweet tooth. THESE BROWNIES HAVE A WONDERFUL RICH BUTTERSCOTCH FLAVOR. Absolutely will make again! Oh yeah they did settle just a tiny bit in the middle but most brownies will do that. Try them, you’ll like them…for sure!!!!
This is the first time I’ve ever tried making butterscotch brownies, and I’m pretty happy with them. They came out nice and chewy, with a good flavor. I left out the nuts because I didn’t have any. As other reviewers have mentioned, the frosting makes these super-sweet, so keep a glass of milk or a cup of coffee on hand! 🙂
I make the recipe for the brownies and then put cream cheese frosting topped with toffee bits. I love them SO much. Can’t say anything about the frosting as I’ve never tried it.
Just finished making them and they were AWESOME!! However, I am still on the search for something I think was a butterscotch brownie that I ate 10 years ago.. I did the 2/3 flour and maybe I will add more next time to get a different consistency. This doubled pan will surely be gone by tomorrow. ::yay::
I used half white flour and half whole wheat flour, and the brownies tasted great. A little dense, and not too sweet, but it was perfect. For the icing, I read some reviews and tried to halve the recipe. I would not do that next time – there was not enough frosting, and it just looked sloppy when I spread it on the brownies. Next time, I will use the full amount.
Make sure to double the recipe since they are so delicious!
My family loved these brownies. I doubled the recipe exactly as written, but the batter looked more like cookie dough. Worried they would come out dry, I added 1/4 c. water and 1/4 c. veg. oil to my doubled recipe, and this gave it more of a batter consistency. They took about 45 min. to bake, but came out great. Will definitely make these again.
The brownies themselves turned out so good that while they were cooling my boyfriend and I couldn’t help but break off pieces of it to sample. When it actually cooled and I frosted them, I thought the frosting made them terrible. It was way too sweet at that point and we ended up scraping as much as the frosting off as we could. I would suggest leaving the brownies plain.
These were fantastic!!! This is what I did: First, I followed another commenter’s advice and changed the portions to the following: Reduced the brown sugar to 3/4 cup, reduced the flour to 2/3 cup, and reduced the baking powder to 3/4 tsp. Also, the boyfriend is allergic to nuts so I substituted butterscotch chips for the walnuts. Then, I realized I definitely did not have enough filling to fill an 8 X 8 pan so I doubled the recipe, with the previous adjustments, and then added that to the first batch I made. Perfect! It came out perfectly! I was planning on adding the frosting but ended up omitting it; I think it would have made them too sweet. These definitely are really sweet. They’re kind of light and airy though, so they the sweetness isn’t overwhelming; it’s not too rich and filling. Thank you so much for the recipe!
I suggest doubling the recipe for anything more than an inch bite of brownie.