Butterscotch Brownies
These easy butterscotch brownies are rich with brown sugar, chocolate chips, pecans, and marshmallows. A sweet treat made from scratch.
Servings 9 servings
Ingredients
- ½ cup butterscotch chips
- ¼ cup butter
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ½ teaspoon vanilla
- 1 cup miniature marshmallows
- 6 ounces semi-sweet mini-chocolate chips
- 1/4 cup chopped pecans
- Powdered sugar
Instructions
- Preheat the oven to 350 degrees. Prepare a 9” square baking pan by greasing the bottom and sides.
- Melt the butterscotch chips with the butter in a heavy bottomed pan over medium heat, stirring constantly until all chips are melted. Set aside and allow to cool until just lukewarm.½ cup butterscotch chips, ¼ cup butter
- In a large mixing bowl, combine the melted butterscotch chips, flour, brown sugar, baking powder, salt, egg, and vanilla. Mix well with a wooden spoon.¾ cup all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon baking powder, ¼ teaspoon salt, 1 egg, ½ teaspoon vanilla
- Mix in the marshmallows, mini-chocolate chips, and pecans.1 cup miniature marshmallows, 6 ounces semi-sweet mini-chocolate chips, 1/4 cup chopped pecans
- Using buttered fingers, spread the batter in the prepared pan. Bake for 20-25 minutes. The center will be soft but will firm while cooling. Remove from oven and allow to cool completely.
- Cut into squares and dust with powdered sugar before serving.Powdered sugar
Notes
- Let the brownies cool completely before cutting. They’ll firm up as they rest and hold their shape better.
- Store in an airtight container at room temperature for up to 4 days, or freeze individually for up to 2 months.
- Use buttered fingers to press the batter into the pan. It’s sticky, and this makes the job much easier.
Nutrition
Serving: 1 | Calories: 363kcal | Carbohydrates: 55g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 185mg | Fiber: 2g | Sugar: 43g
