Ingredients for After School Butterscotch Brownies
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup (2 sticks) Butter
- 1 ½ cups packed Splenda Brown Sugar Blend
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 ½ cups Nestl Toll House Butterscotch Flavored Morsels
- ½ cup chopped Pecans
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How to Make After School Butterscotch Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups packed brown sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup butterscotch chips and ½ cup chopped nuts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Sprinkle the remaining ½ cup butterscotch chips over the top.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan before cutting into bars. This allows them to set properly.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
20g
Carbs
3g
