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Butterscotch Brownies

Diabetic.Foodie's picture
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Dash
  Melted margarine 1⁄4 Cup (4 tbs)
  Granulated brown sugar replacement 1⁄2 Cup (8 tbs)
  Egg 1
  Vanilla extract 1 Teaspoon
  Butter 1 Teaspoon
  Semisweet baking chocolate 2 Ounce
  Margarine 2 Teaspoon

Sift together flour, baking powder, and salt.
Set aside.
Combine the 1/4 cup (60 mL) of melted margarine and brown sugar replacement in a bowl.
Beat or stir to blend.
Add egg, vanilla extract, and liquid butter flavoring.
Mix well.
Gradually stir flour mixture into margarine mixture.
Lightly grease an 8 x 8 in. (20 x 20 cm) baking pan with vegetable oil spray.
Spread mixture into bottom of pan.
Bake at 350°F (175°C) for 30 minutes, or until top springs backed when touched.
Cool in pan on cooling rack.
Melt semisweet baking chocolate and the 2 tsp (30 mL) of margarine in a small saucepan over low heat.
Cool slightly; then pour and spread over top.
Allow to cool.
Cut into 36 brownies.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1323 Calories from Fat 707

% Daily Value*

Total Fat 78 g119.7%

Saturated Fat 21.9 g109.4%

Trans Fat 0 g

Cholesterol 222.2 mg74.1%

Sodium 1382.6 mg57.6%

Total Carbohydrates 136 g45.5%

Dietary Fiber 11.4 g45.6%

Sugars 29.4 g

Protein 24 g47.1%

Vitamin A 53.3% Vitamin C 0.11%

Calcium 116.1% Iron 54.7%

*Based on a 2000 Calorie diet

Butterscotch Brownies Recipe