Butterscotch Brownie Recipe

Name: Butterscotch Brownie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter (Benecol); 1 cup Splenda brown sugar blend, packed; 1 teaspoon vanilla; ½ cup Egg Beaters egg substitute; ¾ cup whole wheat flour; ½ teaspoon salt; 1 teaspoon baking powder; ½ cup walnuts, chopped; ½ cup chocolate chips; ½ cup butterscotch chips

Servings: persons

¼ cup butter (Benecol)
1 cup Splenda brown sugar blend, packed
1 teaspoon vanilla
½ cup Egg Beaters egg substitute
¾ cup whole wheat flour
½ teaspoon salt
1 teaspoon baking powder
½ cup walnuts, chopped
½ cup chocolate chips
½ cup butterscotch chips

1
Melt butter in a saucepan over low heat; remove from heat.
2
Mix in splenda brown sugar, vanilla and eggbeaters; stir well.
3
**see update tip just below** Stir in remaining ingredients.
4
Spread in greased and floured 8x8x2 inch pan.
5
Bake butterscotch brownies at 350 for 20 to 25 minutes.
6
**Tip: This recipe had an issue with the chips sinking but Sydney Mike offered a great tip that address this issue by dusting the chips and nuts with flour before adding them to the batter.
7
**.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup butter (Benecol), 1 cup Splenda brown sugar blend, packed, 1 teaspoon vanilla, ½ cup Egg Beaters egg substitute, and more.

Yes, Butterscotch Brownie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Brownie

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