By Debbwl on May 01, 2009
Photo by katew
Photo by katew
"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)**"
Serving Size: 1 (48 g)
Servings Per Recipe: 12
"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."
"Good brownies, easy to make and great for a quick treat! I halved the recipe and used a regular egg (instead of egg beaters), otherwise made just as specified. My chips sank to the bottom which seemed to make the brownies stick to the pan a bit, but that didn't seem to affect the flavor, which was great. Thanks for sharing your recipe!"
"I found this recipe to be somewhat wetter than I'd like, and it didn't come out of the pan or hold together well. My husband said the flavour was good (as he ate it out of his palm.) I'd made it to take to a meeting I was attending, but couldn't bring it. I'm so sorry, Debb, if I did something wrong, but this one just wasn't quite what I expected. Made for Newest Zaar Tag."