Butterscotch Brownies (Low-Fat but You'd Never Know It)

"When I found this recipe in an old Better Homes and Gardens dessert cookbook I had to try it out of simple curiosity. Even though it was not considered a low-anything recipe, there was absolutely no fat added; no butter, no shortening, no oil, no nothing. I am quite finicky when it comes to desserts, and I'd rather not have it than compromise. These surprised me. They were delicious, chewy, rich, almost like candy (which is why it is cut into small pieces) and you'd never know there was no fat added, other than what is in the egg and nuts."
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Ready In:




  • Grease an 8x8 inch baking pan. Preheat the oven to 350.
  • In a bowl, beat the egg well. Add the sugar and vanilla and mix well.
  • Sift the flour with the salt and baking soda,then stir into the egg mixture.
  • Stir in the nuts.
  • Spread the batter in the prepared pan and bake for about 20 minutes.
  • Cut into 16 squares while still warm.
  • Cool, then remove from pan.

Questions & Replies

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  1. Sadly these didn't work for me. I was very skeptical when making the batch as there was hardly any batter at all. I spread the thin layer on the bottom of my 8x8 pan and popped this into the oven. Upon licking the beaters (a ritual in my kitchen!) it was soooooooooo sweet. Really to sweet for my taste. Batter is a pretty good indicator, for me anywys. After 20 minutes I glanced into the oven and it was extremely brown all around and the edges had begun to pull away from the pan, however the middle still jiggled. A lot. I stuck them in for 5 more minutes and the top started to burn probably due to the large quanitity of brown sugar so I had to pull them out. Upon sitting for just a few minutes the middle completely sank but the sides remained as tall as they had risen during baking making for a very unpleasant appearance. The middle was completely uncooked and I had to throw the batch out. I'm not sure where these went wrong.



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