You are here

Chewy Butterscotch Brownies

Western.Chefs's picture
  Pecan halves 3⁄4 Cup (12 tbs)
  All purpose flour 1 Cup (16 tbs)
  Brown sugar 3⁄4 Cup (12 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon, softened
  Baking powder 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1

1. Reserve 16 pecan halves; chop remaining pecans.
2. Preheat oven to 350°F. Grease 8" by 8" baking pan. Into large bowl, measure chopped pecans, flour, and remaining ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.
3. Pat brownie mixture into baking pan. Arrange reserved pecan halves on top of mixture so that when brownies are cut after cooking, pecans will be in the center of each of 16 squares. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.
4. When cold, cut into 2" by 2" squares. Store in tightly covered container.

Recipe Summary


Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2490 Calories from Fat 1300

% Daily Value*

Total Fat 152 g234.6%

Saturated Fat 62.9 g314.5%

Trans Fat 0 g

Cholesterol 340.5 mg113.5%

Sodium 974.4 mg40.6%

Total Carbohydrates 271 g90.5%

Dietary Fiber 19.7 g78.7%

Sugars 158.4 g

Protein 32 g63.2%

Vitamin A 36% Vitamin C 2.8%

Calcium 50.8% Iron 62.1%

*Based on a 2000 Calorie diet

Chewy Butterscotch Brownies Recipe