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Butterscotch Brownies Recipe
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Melted margarine||1⁄4 Cup (4 tbs)|
|Granulated brown sugar replacement||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Semisweet baking chocolate||2 Ounce|
Serving size: Complete recipe
Calories 1323 Calories from Fat 707
% Daily Value*
Total Fat 78 g119.7%
Saturated Fat 21.9 g109.4%
Trans Fat 0 g
Cholesterol 222.2 mg
Sodium 1382.6 mg57.6%
Total Carbohydrates 136 g45.5%
Dietary Fiber 11.4 g45.6%
Sugars 29.4 g
Protein 24 g47.1%
Vitamin A 53.3% Vitamin C 0.11%
Calcium 116.1% Iron 54.7%
*Based on a 2000 Calorie diet
Combine the 1/4 cup (60 mL) of melted margarine and brown sugar replacement in a bowl.
Beat or stir to blend.
Add egg, vanilla extract, and liquid butter flavoring.
Gradually stir flour mixture into margarine mixture.
Lightly grease an 8 x 8 in. (20 x 20 cm) baking pan with vegetable oil spray.
Spread mixture into bottom of pan.
Bake at 350°F (175°C) for 30 minutes, or until top springs backed when touched.
Cool in pan on cooling rack.
Melt semisweet baking chocolate and the 2 tsp (30 mL) of margarine in a small saucepan over low heat.
Cool slightly; then pour and spread over top.
Allow to cool.
Cut into 36 brownies.