Butterscotch Brownies
- Reviews 9
Ready In: 40 mins
Serves: 24
Ingredients
Base
- 1⁄3 cup butter
- 2⁄3 cup brown sugar, packed
- 1 1⁄2 cups shredded coconut
- 3⁄4 cup chopped pecans
Batter
- 1⁄2 cup butter, softened
- 1 cup brown sugar, packed
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 eggs
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups flour
- 1⁄2 cup chopped pecans
- 1⁄2 cup miniature marshmallow
Directions
- In a small saucepan, melt 1/3 cup butter. Add 2/3 cup brown sugar, coconut, and 3/4 cup pecans and mix well. Pat mixture evenly into a greased 13x9x2 baking pan.
- In a large mixing bowl beat 1/2 cup butter on medium-high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt and beat until combined.
- Beat in eggs and vanilla until combined. Add flour and beat well.
- Stir in 1/2 cup pecans and marshmallows.
- Spoon small mounds of batter over base in pan. Carefully spread to cover.
- Bake for 20 minutes at 350 degrees. Mixture should be evenly browned; center may jiggle slightly when shaken. Cool in the pan on a wire rack. Cut into bars when completely cooled.
- If desired, serve with a drizzle of caramel topping.
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