Butterscotch Brownies

“Great brownies!A nice change from the normal fudge brownie.I had to leave out the nuts because of the kids, but they were still very good… very sweet!”

“This is a Very sweet brownie!My wife loves it and for a butterscotch lover, this is the recipe to have.”

“Very good. Smelled so good baking in the oven. I ended up putting them back in because they seemed not cooked. Would make again.”

“I really really wanted to love these, and thought I was going to, but the end result was not as expected.They were crumbly, and bland, even with the butterscotch chips.Even though they were not great, they were edible (we ate a good portion of them), just would not make this recipe again.”

“I need something that I could bake for an office pot-luck that wasn’t chocolate since some of my co-workers have given up chocolate for Lent.I found this recipe…looked too easy…well it was!And they are delicious!!!I will definitely be making these again!”

“Delicious and easy to make.They disappeared very quickly.Will definitely be making these again. Thanks!”

“Everyone really loved these. They were a big hit. I cut them into small bars because i found them to be very sweet, still very good though! Makes a great treat for friends and co-workers. Would recommend for anyone’s sweets tray! Note- I used a drizzle of butterscotch over the tops of these while still a tad warm. looks very pretty!”

“OK…not only are these really quick to throw together they are very good. I didn’t add nuts or butterscotch chips, and they were still good. This will be my go-to when i don’t want chocolate brownies. Thanks!”

“Very good … my kids gobbled them up!”

“Wow!I can’t believe the wholepan got eaten up so fast!I made a tray of several different cookies and candies and this was a huge hit.The ones on the platter disappeared in no time and I had to bring out the extra ones in the fridge that lasted half as long.This recipe makes a really thick dense dough.I used a smaller pan so I got thicker brownies.They took a bit longer to cook.I just kept an eye on them and took them out when a toothpick came out clean.Right out of the oven after cooling they were super soft and moist.I stored them in the fridge and they were pretty hard even after sitting for a while.Well, not necessarily hard as much as REALLY chewy.Which was not a problem at all!I’ve already been requested to make these again…soon!Update Feb/09 – Made these using 3/4 cups Splenda instead of the brown sugar and I spooned the mixture in my mini muffin tin.The splenda gave it a lighter colour and taste than the other ones I made with reg brown sugar.They came out a bit more cake like than brownie, but they were still great!”

“yum! i didn’t think these would fill a 9×13 dish after i tried to spread them in the pan, but sure enough they filled in as they baked! next time i will reduce the baking time to 20 minutes, as the edges of the “brownies” were a bit hard. thanks for sharing this yummy treat- i can hardly keep my 4-yr-old son’s hand out of them!”

“Fabulous! These are the best “brownies” I’ve ever made.To prevent them from burning around the edges, I patted the mixture into the pan and then took a fork and gently pulled the sides away from the edges.I think that using a (greased) glass baking dish helps too.These were gone in no time, and I’ve been told to make more right away.Thanks 1Steve!”

“wow! wow! wow! awesome! and soooo easy. i made these the other night and part of me thought i must be doing somthing wrong or omitting something as the prep time was truly about five minutes…and resulted in the most delectably delicious butterscotchy treat i couldve imagined. thank you so much for posting this – i look forward to making it again and again! :)”

“I made this recipe on 6/28/2007,and as someone else had said,this doesn’t pour it’s more like a batter.I couldn’t get this to spread even with a spoon,so I lightly oiled my hands and had to spread it in the pan that way.As they were baking,they rose up just great,but as they cooled they flattened out.And after they cooled to room temp.they became really hard and crumbley(sp)My SO really liked them,so that’s why the 4 star rating. I wasn’t really happy with them.”Keep Smiling:)””

“DH says we are NEVER making these again unless we are taking them somewhere to share.He said this as he’s shoveling yet ANOTHER one into his mouth.These are moist, sweet, easy to make, and best of all delicious.I think I might skip the nuts next time but that’s just personal preference.These go in the favorites cookbook. Thank you!”

“Outstanding!I followed the recipe exactly and am very pleased with the results!Super yum.”

“This recipe tastes great – especially if you are a buttserscotch lover.The only question I had was about cooking time – I seemed to need to cook mine a bit longer and they still seemed to be a bit “doughy” in the center and too toasty at the edges.They looked about like the pictures – althoug I don’t see any edges there – or corners?How were yours?Would you just cut them off ?”

“Excellent. Just one thing: “pouring” the batter isn’t possible, it’s very nearly dough! But they are wonderful and will be favorite for us. Easy, inexpensive and yum! Thank you..”

“These are very good! Very sweet and chewy. I was a little worried at first with only 6TB of shortening, but they came together beautifully. I lined the pan with foil and greased that to make them easier to remove from the pan for cutting. These aren’t thick brownies, but definitely have a great flavor. Thanks Steve! **Update – I had to come back and change my 4 star rating to a 5 star after my family practically inhaled the whole pan and were begging for more!”

“Sweet indeed! I bet this would taste great with pecans too. My fault was I had set the timer to cut and remove from pan, and left and forgot all about them..took ALOT of elbow grease to pry them out of the pan.”