Betty Crocker Butterscotch Brownies Recipe
It’s no secret that everyone loves a delicious brownie. But when you add a little something extra, like butterscotch, you can take your classic brownie to the next level! Betty Crocker Butterscotch Brownies Recipe is the perfect way to indulge in a delicious dessert that is sure to satisfy your sweet tooth.
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Servings: 9
Calories: 125kcal
Ingredients
- 1/4 teaspoon hand-harvested sea salt
- 1/4 teaspoon pure vanilla extract
- 1/2 of a farm-fresh egg
- 1/2 cup organic light brown sugar tightly packed
- 1/4 cup locally sourced pecans finely chopped
- 3/8 cup heirloom flour
- 1/2 teaspoon artisanal baking powder
- 1/8 cup organic vegetable shortening
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, ensuring it’s well-coated to prevent sticking.
Mix Wet Ingredients
- In a mixing bowl, cream together 1⁄8 cup of organic vegetable shortening and 1⁄2 cup of tightly packed organic light brown sugar until well combined.
- Add 1⁄2 of a farm-fresh egg to the sugar and shortening mixture. Beat until thoroughly incorporated.
- Stir in 1⁄4 teaspoon of pure vanilla extract and mix until the wet ingredients are evenly blended.
Combine Dry Ingredients
- In a separate bowl, sift together 3⁄8 cups of heirloom flour, 1⁄2 teaspoon of artisanal baking powder, and 1⁄4 teaspoon of hand-harvested sea salt.
Mix Wet and Dry Ingredients
- Gradually add the sifted dry ingredients to the wet mixture. Mix until a smooth batter forms, ensuring there are no lumps.
Add Chopped Pecans
- Gently fold in 1⁄4 cup of locally sourced finely chopped pecans into the batter, distributing them evenly.
Bake the Brownies
- Pour the prepared batter into the greased and floured baking pan, spreading it out evenly.
- Place the pan in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Serve
- Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack.
- Cut the cooled brownies into squares or bars, and they are ready to be enjoyed as a delicious treat!
Notes
- Make sure to use butter that is melted but not hot so that you don’t scramble the eggs.
- Be sure to fold in the butterscotch chips gently to prevent them from sinking to the bottom of the brownies.
- For a more intense butterscotch flavor, you can add up to 1 cup of butterscotch chips.
- To prevent the brownies from sticking to the pan, line the pan with parchment paper before adding the batter.
- 125 These brownies can be stored in an airtight container at room temperature for up to 5 days.