Prep 10 mins
Cook 20 mins
Posting this recipe in honer of National Butterscotch Brownie Day May 9. Of course almost any day could be a brownie day.**This recipe had an issue with the chips sinking but Sydney Mike offered a great tip that address this issue by dusting the chips and nuts with flour before adding them to the batter. (updated 11/06/11)**
- 59.14 ml butter (Benecol)
- 236.59 ml Splenda brown sugar blend, packed
- 4.92 ml vanilla
- 118.29 ml Egg Beaters egg substitute
- 177.44 ml whole wheat flour
- 2.46 ml salt
- 4.92 ml baking powder
- 118.29 ml walnuts, chopped
- 118.29 ml chocolate chips
- 118.29 ml butterscotch chips
- Melt butter in a saucepan over low heat; remove from heat. Mix in splenda brown sugar, vanilla and eggbeaters; stir well. **see update tip just below** Stir in remaining ingredients. Spread in greased and floured 8x8x2 inch pan. Bake butterscotch brownies at 350° for 20 to 25 minutes.
- **Tip: This recipe had an issue with the chips sinking but Sydney Mike offered a great tip that address this issue by dusting the chips and nuts with flour before adding them to the batter.**.
As with most other recipes like this, I take the time to dust the chips & nuts with some of the flour before adding them to the batter, & that helps keep them well distributed throughout! Followed your recipe right on down & had some wonderfully brownies! Would be happy to do 'em again as per the recipe! Thanks for sharing this tasty treat! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
Yummy - crusty on top , gooey beneath. I used raw sugar in mine and doubled the recipe.Made for Everyday is a Holiday.
The brownies were very good, but I had trouble with them sticking to the pan. The chocolate butterscotch combo was very good, and the brownies came out moist. Made for 1-2-3 hits.