Butterscotch Brownies I

    35 mins

    These chewy brownies have the consistency of a brownie, but with the distinctive taste of butterscotch.

    64 people made this

    Makes: 32 bars

    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 cup ground walnuts
    • 1/4 teaspoon salt
    • 1/4 cup shortening
    • 1 cup packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
    2. In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan.
    3. Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.

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    Reviews in English (54)


    These are great... but you will enjoy them more with a little help. There is a LOT of sugar here, and that carmelizes when it bakes, so if you overbake these they become hard as a rock when that sugar solidifies on cool down. Watch carefully, and these may seem a little raw when you pull them from the oven. Walnuts ruin these, IMO. Skip those and use shredded coconut instead. Even if you don't like the flavor... it bulks these up and helps retain the moisture and keep these chewy. YUM!  -  23 Apr 2003  (Review from Allrecipes US | Canada)


    I love these! I substituted 1/2 cup of butterscotch chips for the nuts and they're gloriously chewy.  -  06 Dec 2005  (Review from Allrecipes US | Canada)


    Good, but they dry out fast. 32 bars out of an 8x8 in. pan? You're kidding... I don't serve brownies (or for that matter anything else) in pea-sized portions. The recipe makes 9 normal-sized brownies.  -  04 May 2001  (Review from Allrecipes US | Canada)