Butterscotch Brownies With Brown Sugar Butter Icing Recipes

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BUTTERSCOTCH BROWNIES II



Butterscotch Brownies II image

These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

Provided by Anna Pages

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 1h45m

Yield 18

Number Of Ingredients 12

1 cup butter, melted
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup chopped walnuts
2 teaspoons instant coffee granules
2 tablespoons water
½ cup butter, softened
3 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
  • Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
  • Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
  • Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
  • To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

Nutrition Facts : Calories 416.6 calories, Carbohydrate 56.6 g, Cholesterol 71.7 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 10.4 g, Sodium 233.4 mg, Sugar 44.5 g

BUTTERSCOTCH BROWNIES



Butterscotch Brownies image

A great portable treat, brownies get an extra-special rich flavor butter-scotch chips and marshmallows in this recipe from Lois Culberson of Shelbyville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 11

1 cup butterscotch chips
3/4 cup butter
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In a microwave, melt butterscotch chips and butter at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool slightly., In a large bowl, beat the eggs, vanilla and butterscotch mixture. Combine flour, brown sugar, baking powder and salt; gradually add to butterscotch mixture (batter will be thick). Fold in marshmallows, chocolate chips and walnuts. , Spread into a well-greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 259 calories, Fat 15g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 135mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

BLONDE BROWNIES WITH BROWN SUGAR FROSTING



Blonde Brownies with Brown Sugar Frosting image

Rich brown sugar frosting slathered on rich vanilla bars - yum.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 14

1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter (do not use margarine), softened
1 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter (do not use margarine)
2/3 cup packed brown sugar
3 tablespoons milk
2 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.
  • Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  • In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 80 mg, Sugar 19 g, TransFat 0 g

BUTTERSCOTCH BROWNIES WITH BROWN SUGAR BUTTER ICING



Butterscotch Brownies With Brown Sugar Butter Icing image

Make and share this Butterscotch Brownies With Brown Sugar Butter Icing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 2 1/2 dozen bars

Number Of Ingredients 13

1 cup unsalted butter, at room temperature
3 cups firmly packed golden brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups chopped pecans, toasted
1 cup unsalted butter
2 cups firmly packed golden brown sugar
4 cups powdered brown sugar
1/3 cup half-and-half
1 tablespoon vanilla extract

Steps:

  • Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
  • Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
  • Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
  • In a bowl, stir together the flour, baking powder, and salt.
  • Beat the flour mixture into the butter mixture on low speed until incorporated.
  • Stir in the pecans.
  • Pour into the prepared pan, smoothing the top.
  • Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
  • Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
  • Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
  • Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
  • Add the melted butter mixture and beat until combined.
  • Pour over the cooled brownies and spread evenly.
  • Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
  • **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
  • Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.

Nutrition Facts : Calories 6329, Fat 279, SaturatedFat 129.6, Cholesterol 926, Sodium 1916.1, Carbohydrate 945.2, Fiber 15.5, Sugar 779.5, Protein 45.1

BOURBON STREET BUTTERSCOTCH BROWNIES



Bourbon Street Butterscotch Brownies image

Provided by Food Network

Categories     dessert

Time 40m

Yield 16 brownies

Number Of Ingredients 9

Butter, for greasing pan
1 cup brown sugar, packed
1/4 cup vegetable oil
1 egg
1/4 cup chopped nuts
1 teaspoon vanilla extract
3/4 cup popped popcorn, finely ground and kernels discarded
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Butter an 8-inch-square baking pan. Preheat oven to 350 degrees F.
  • In a large bowl, stir together brown sugar, oil, and egg until smooth. Mix in nuts and vanilla. In a small bowl, mix together the ground popcorn, baking powder, and salt. Add popcorn mixture to the batter, stirring well. Spread evenly in the buttered pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cut into squares while warm.

BUTTERSCOTCH BROWNIES



Butterscotch Brownies image

A chewy butterscotch twist on brownies.

Provided by Stephanie Wiebe Meismer

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup brown sugar
¼ cup melted butter
1 egg
1 teaspoon vanilla extract
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
  • Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
  • Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 16.8 g, Cholesterol 25.7 mg, Fat 7.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 217.5 mg, Sugar 11.9 g

BUTTERSCOTCH BROWNIE MIX



Butterscotch Brownie Mix image

Most people have butter, eggs and vanilla on hand, and those ingredients are all you'll need to turn this mix into a panful of butterscotch brownies. -Macey Allen, Green Forest, AR

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
3-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup chopped pecans, toasted
1-1/2 cups packed brown sugar
1/2 cup butterscotch chips
ADDITIONAL INGREDIENTS:
3/4 cup butter, cubed
2 large eggs, room temperature
2 teaspoons vanilla extract

Steps:

  • In a small bowl, mix flour, baking powder and salt. In a 1-qt. glass jar, layer flour mixture, pecans, brown sugar and butterscotch chips in the order listed. Cover and store in a cool, dry place up to 3 months. Yield: 1 batch (about 4 cups mix)., To prepare brownies: Preheat oven to 350°. In a large saucepan, heat butter over medium heat until just melted. Remove from heat. Whisk in eggs and vanilla until blended. Gradually add brownie mix, mixing well. Spread into a greased 13x9-in. baking pan., Bake 20-25 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.

Nutrition Facts : Calories 198 calories, Fat 10g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 154mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

DOT'S BUTTERSCOTCH BROWNIES



Dot's Butterscotch Brownies image

This recipe is from the 1977 edition of Tea-Time at the Masters Cookbook, page 251 -- my family has enjoyed these brownies for almost 30 years! Probably the best blond brownie you will ever eat!

Provided by KerfuffleUponWincle

Categories     Bar Cookie

Time 50m

Yield 25-30 serving(s)

Number Of Ingredients 8

1 (16 ounce) box light brown sugar
3/4 cup butter (equals 1 1/2 sticks butter)
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup nuts, chopped

Steps:

  • Preheat oven to 350 degrees, or 325 degrees if using pyrex or glass.
  • Melt brown sugar and butter together. Cool mixture for about 5 minutes.
  • Add eggs.
  • Mix flour, baking powder, salt, vanilla and nuts together.
  • Add to other mixture.
  • Mix well.
  • Bake in greased 9 x 13 pan at 350 degrees for 30 minutes ~ if using pyrex or glass, reduce temperature to 325 degrees for 30 minutes.
  • Top with chocolate frosting, if desired ~ I usually don't!

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