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Whole Wheat Butterscotch Brownies

chef.tim.lee's picture
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 4 Ounce, softened
  Firmly packed light brown sugar 1 Cup (16 tbs)
  Egg 1
  Dark corn syrup 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Teaspoon
  Pecans 1 Cup (16 tbs), chopped (or walnuts)

1. Preheat oven to 350°F. Grease a 9 x 13-inch baking pan. In a medium bowl, stir together all-purpose flour, whole wheat flour, baking powder, and salt.
2. In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until fluffy. Beat in egg, corn syrup, and vanilla until smooth.
3. Add flour mixture and beat on low speed until a soft dough forms, scraping down side of bowl frequently with a rubber spatula. Fold % cup nuts into dough. Turn dough into prepared pan, leveling surface. Sprinkle remaining 1/4 cup nuts over dough.
4. Bake 25 to 30 minutes, or until top is golden brown and a toothpick inserted in center comes out with a few moist crumbs clinging to it. Remove pan to a rack, cut into 25 bars, and let cool completely. Store in an airtight container or wrap well and refrigerate.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 157 Calories from Fat 67

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 18.2 mg6.1%

Sodium 66.9 mg2.8%

Total Carbohydrates 21 g7.1%

Dietary Fiber 1.3 g5.1%

Sugars 9.8 g

Protein 2 g4%

Vitamin A 2.5% Vitamin C 0.1%

Calcium 4.6% Iron 4.1%

*Based on a 2000 Calorie diet


Whole Wheat Butterscotch Brownies Recipe