Best 12 Betty Crockers Butterscotch Brownies Recipes

BUTTERSCOTCH BLONDIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In 1-quart saucepan, heat butter over medium heat 6 minutes, stirring occasionally, until lightly browned. Pour into small bowl; cool 10 minutes.
• Meanwhile, in large bowl, mix brown sugar, flour, baking powder and salt. Add egg product to browned butter; stir with whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into pan; smooth top with spatula.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 6 rows.

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Store in airtight container.

BETTY CROCKER FUDGE BROWNIES HOMEMADE

Steps:

• Mix all these ingredients together with a whisk and dump them into a ziploc to save. Should be good in the pantry for 6 months.
• When making the brownies, preheat oven to 350°F
• Add eggs, oil and vanilla and mix with a fork til just blended. Do not overmix.
• Pour into a silicone or buttered 9x9 pan. Bake for 20-25 minutes.

BUTTERSCOTCH BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In small bowl or 2-cup measuring cup, mix topping and 1 tablespoon of the dry cake mix. In large bowl, stir together remaining dry cake mix, the butter and egg, using fork, until crumbly. Reserve 1 cup crumb mixture. Using a piece of plastic wrap on crumb mixture, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9-inch square pan; remove wrap.
• Bake 12 minutes. Pour topping over crust to within 3/4 inch of edge. Sprinkle with reserved 1 cup crumb mixture.
• Bake 22 to 26 minutes or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt. For bars, cut into 4 rows by 4 rows. Store covered.

BUTTERSCOTCH CAKE-MIX BLONDIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, melted butter, brown sugar, eggs, milk and vanilla with spoon until well blended. Stir in butterscotch chips and pecans. Spread in pan.
• Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

BUTTERSCOTCH BROWNIES

Steps:

• Heat oven to 350³F.
• Grease bottom and sides of square pan, 8x8x2 inches, with shortening.
• Melt butter in 1 1/2 quart saucepan over low heat; remove from heat.
• Stir in brown sugar, vanilla, milk and egg.
• Stir in remaining ingredients.
• Spread in pan.
• Bake about 25 minutes or until golden brown.
• Cool 5 minutes in pan on wire rack.
• For brownies, cut into 4 rows by 4 rows while warm.

BUTTERSCOTCH BROWNIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
• Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
• Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
• Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
• To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

BUTTERSCOTCH BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
• In large bowl, cream the shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into the prepared pan.
• Bake for 20 to 24 minutes, or until inserted toothpick comes out clean.

DELICIOUS BUTTERSCOTCH BROWNIES A.K.A. BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Heat shortening over low heat until melted; remove from heat.
• Mix in brown sugar, egg, and vanilla extract.
• Sift together flour, baking soda, and salt; mix into brown sugar mixture.
• Spread into greased square pan 8x8x2 inches.Bake 25 minutes.
• Cut into squares while still warm. Enjoy!
• Variation 1. Mix 1/2 cup of chopped nuts into the batter.
• Variation 2. Sprinkle the batter with 1/2 cup of chocolate or butterscotch chips (or both) before baking.
• Variation 3. Drizzle with your favorite chocolate sauce after baking.

BUTTERSCOTCH BROWNIES

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil over 2 opposite sides of pan.
• In medium bowl, stir together cake mix, melted butter and three-fourths of the condensed milk. Press half of the dough in bottom of pan. Bake about 6 minutes or until top just begins to set.
• Meanwhile, turn remaining half of dough onto 10-inch square piece of foil; press dough into square slightly smaller than pan.
• Drizzle remaining condensed milk over brownie base; sprinkle with butterscotch chips. Carefully place pressed-out dough in pan.
• Bake 20 to 25 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan on cooling rack at least 1 hour.
• Use foil to lift brownie from pan. Sprinkle with cocoa. Cut into 3 rows by 3 rows.

BETTY CROCKER'S BUTTERSCOTCH BROWNIES

Steps:

• Preheeat oven to 350 degrees F. Have ready a well-greased and floured 8- x 8- x2-inch square baking pan.
• Melt shortening over ow heat. Remove from heat and blend in brown sugar. Cool. Stir in egg.
• Sift together and stir in the flour, baking powder and salt. Stir in vanilla and pecans.
• Spread in prepared pan. Bake in preheated oven 25 minutes, until a ligt touch with finger leaves a slight imprint. Do not overbake.
• Cut into bars while warm. Recipe makes 18 bars measuring 2-1/2 x 1-inch.
• Note: Bars will keeep soft and moist if stored in a tightly covered jar.

BUTTERSCOTCH BROWNIES

Steps:

• 1. Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
• 2. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan.
• 3. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. For brownies, cut into 4 rows by 4 rows while warm.
• *If using self-rising flour, omit baking powder and salt.