 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Posting this recipe in honer of National Butterscotch Brownie Day May 9. Of course almost any day could be a brownie day.**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. (updated 11/06/11)** Ingredients:
1/4 cup butter (benecol) |
1 cup splenda brown sugar blend, packed |
1 teaspoon vanilla |
1/2 cup egg beaters egg substitute |
3/4 cup whole wheat flour |
1/2 teaspoon salt |
1 teaspoon baking powder |
1/2 cup walnuts, chopped |
1/2 cup chocolate chips |
1/2 cup butterscotch chips |
Directions:
1. Melt butter in a saucepan over low heat; remove from heat. Mix in splenda brown sugar, vanilla and eggbeaters; stir well. **see update tip just below** Stir in remaining ingredients. Spread in greased and floured 8x8x2 inch pan. Bake butterscotch brownies at 350° for 20 to 25 minutes.
2. **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.**.
|
|