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