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Butterscotch Pecan Brownies

Holiday.Cook's picture
Ingredients
  Unsweetened chocolate square 2 Ounce (2 Squares, 1 Ounce Each)
  Shortening 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Sugar 1 Cup (16 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped pecans 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Evaporated milk 1⁄4 Cup (4 tbs)
  Marshmallow creme 3⁄4 Cup (12 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Chopped pecans 1⁄4 Cup (4 tbs)
  Caramels 24
  Whipping cream 1⁄4 Cup (4 tbs)
  Semisweet chocolate chips 1 Cup (16 tbs)
  Butterscotch chips 1⁄4 Cup (4 tbs)
Directions

In a microwave-safe bowl, melt chocolate and shortening; stir until smooth.
Cool slightly.
In a mixing bowl, beat eggs and sugar; stir in chocolate mixture.
Combine flour, baking powder and salt; gradually stir into chocolate mixture.
Stir in pecans.
Spread into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
For filling, melt butter in a heavy saucepan over medium heat.
Add sugar and milk; bring to a gentle boil.
Reduce heat to medium-low; boil and stir for 5 minutes.
Remove from the heat; stir in marshmallow creme and vanilla.
Add pecans.
Spread over top of brownies.
Refrigerate until set.
Combine the caramels and cream in a saucepan.
Cook and stir over low heat until melted and smooth; cook and stir 4 minutes longer.
Spread over filling.
Refrigerate until set.
Melt the chocolate and butterscotch chips; stir until smooth.
Stir in pecans; spread over caramel layer.
Refrigerate for at least 4 hours or overnight.
Remove from the refrigerator 20 minutes before cutting.
Cut into 1-in squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Pecan
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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