Butterscotch brownies have been around forever, but it's amazing how hard it is to find a butterscotch brownie recipe that really works!
Butterscotch brownies was one of the first recipes my kids learned to make. They loved them, plus they were quick & easy - ideal combo for Kids Craving Treats, and busy Mom.
Total prep & cook time: 45 min
Nutrition Data Per Serving, Vegan version, 57 g: 185 calories, 31 g carbohydrate, 6 g fat, 238 mg sodium, 1 g dietary fiber, 2 g protein, very low in Cholesterol. Estimated glycemic load: 21
Nutrition Data Per Serving, Ovo-Lacto version, 50 g: 195 calories, 31 g carbohydrate, 7 g fat, 140 mg sodium, 1 g dietary fiber, 3 g protein, low in Cholesterol. Estimated glycemic load: 21
Makes one 9 X 9 inch pan of brownies
The secret to successful butterscotch brownies is the ratio of sugar to flour, so the recipes that work are very sweet, and ours is too. But hey, the walnuts and coconut are healthy!
We made these brownies vegan, but it's easy to make them ovo-lacto if you'd rather. Please note that the ingredient proportions are different in the ovo-lacto and vegan versions.
To make these brownies gluten free, use 1 cup oat or sorghum flour, 1/3 cup tapioca starch, 2 Tbsp arrowroot starch, and 1 tsp xanthan gum in place of the unbleached white (wheat) flour.
If you want to reduce the sugar, as my friend Jeanette did, then you should also reduce the flour. Otherwise your brownies will be cakey instead of chewy. If you use 3/4 cup of sugar, use 1 cup less 2 Tbsp of flour (7/8 cup), and reduce the baking powder to 2 tsp.
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