I call these brownies my fall brownies. The butterscotch aroma just puts me in the mind of autumn. Now, don’t get me wrong I will bake them anytime of the year along with other brownie recipes.

Two of my favorites on my blog are:

• Aunt Betty’s Brownies
• Cheesecake Peanut Butter Brownies

But who cannot resist a brownie? And especially when it is mixed in a bowl with a heavy spoon. I like to make mine in a narrow oblong pan but it can be made in an 8×8 pan. The one I am using here is measured on the inside about 6 x10. I think you get a couple of more brownies in it. Momma called that “squeezing blood out of a turnip.”

Keep in mind that the butterscotch morsels do not really melt so if you do not want whole morsels, place the amount in a plastic bag and just use a heavy pot or a small hammer and make them smaller bits. Up to you. Whichever way, they are both good.

Also, I baked for 30 minutes and they do have a moist inside which I love. Remember that all stove temps are not equal so check the inside with a toothpick to ensure it is done.

I highly recommend this recipe as one to teach a child. It is a recipe that requires no equipment. And they can learn basic skills that will carry to adulthood. Here a a few tips:

• Wear an apron or tie a light dishcloth around their waist. Kids have a tendency to wipe that egg dripping on their clothes. Teach them that this is their “wiping rag.”
• Review the recipe and if they are old enough they can get each ingredient as you call it out.
• Pre-measure every ingredient before you start anything. That means, even cracking the egg(s) in a small bowl.
• Show them how to preheat the oven and explain that because you are baking, that oven needs to be at the correct temperature so the ingredients will rise properly.
• Demonstrate the timer and how to check for doneness.

These are just a few tips for kids. Let them help you and also let them help you clean up. That’s a whole nother life skill. A clean kitchen. My poor daughter thinks I missed out on that one. I love her and love the expressions on her face as I drop a bit of flour here and there. It really is priceless.

Yield: 12 brownies

SIMPLE BUTTERSCOTCH BROWNIES

Print

Easiest to make great brownies with pecans and butterscotch chips

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, melted and cooled about 5 minutes
• 1 1/2 cups packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3/4 cups chopped pecans
• 3/4 cup Nestles Butterscotch chips

Instructions

1. Preheat oven to 350 degrees.
2. Prepare an 8x8 square pan or 6x10 oblong pan with nonstick spray.
3. In a small bowl, add flour, baking powder, and salt, and whisk.
4. In a large bowl add brown sugar and butter. Stir well with a heavy spoon.
5. Add eggs and vanilla. Beat into the brown sugar mixture.
6. Slowly add the flour mixture into the brown sugar mixture, one cup at a time. Use that heavy spoon to stir.
7. When all the mixtures are combined, stir in the pecans and butterscotch pieces.
8. Pour into pan and bake about 30 minutes. I used 6 x 10 oblong pan.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 298Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 260mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 4g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“No one is born a great cook, One learns by doing.” – Julia Child