By Nurslinda on April 07, 2003
Serving Size: 1 (34 g)
Servings Per Recipe: 16
"Oooh... yummy *and* healthy? It can't get any better than that. I used butter and subbed walnuts with pecans, but other than that followed the recipe precisely. I found them a little too soft and cakey, but maybe if I had cooked them longer...? Anyhow, I expect that after a night in the fridge, they'll be a little harder and chewier. These have a really unique flavor that I really like. Quick, easy, healthy and tasty. You're a gem, Cornelia."
"These didn't really taste like butterscotch at all, to me. They just tasted like...wheat germ and molasses. Which isn't bad or anything, I was just expecting something different from a recipe called "butterscotch brownies". It was very easy and my two toddlers like them so all was not lost."
"This was such an unusual recipe! But it's so good, and really does taste like butterscotch. I used applesauce for the butter, honey for the molasses, and 1/2 cup Splenda. It was plenty sweet still. I omitted the nuts & salt. They baked up nice & firm-strange for using no butter-and cut very nicely. Hopefully my husband will be fooled! Thank u for sharing."
"These are really good. I used brummel& brown for the margarine, and pecans. We thought these were sweet and had really good texture."
"I really like the taste of these, and the fact that they're healthy. I used lower-fat margarine and left out the walnuts to cut down on the fat, and they turned out great. Thanks for posting!"