Brownies with Butterscotch Drizzle

brownies-butterscotch Recipe
Quentin Bacon
Prep: 15 minutes; Cook: 39 minutes.

Yield:

Makes 16 servings (serving size: 1 brownie)

Nutritional Information

Calories 179
Fat 9 g
Satfat 6 g
Monofat 2 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 24 g
Fiber 2 g
Cholesterol 35 mg
Iron 1 mg
Sodium 60 mg
Calcium 25 mg

Ingredients

Nonstick cooking spray
4 tablespoons (1/2 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1/4 cup low-fat sour cream
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 cup bittersweet chocolate chunks or chips
1/2 cup butterscotch chips
2 teaspoons 1% low-fat milk

Preparation

1. Preheat oven to 325°. Lightly coat an 8-inch baking pan with cooking spray.

2. Melt butter with chocolate in a medium saucepan over low heat. Remove pan from heat, and stir in sour cream, sugars, eggs, and vanilla until well-combined. Stir in flour, salt, and chocolate chips.

3. Pour batter into prepared pan; bake in middle of oven until a toothpick comes out clean (about 35 minutes).

4. Cool brownies in a pan; cut into 16 squares. Melt butterscotch chips in a small pan over low heat, stirring (about 4 minutes). Add milk, and whisk until smooth. Pour butterscotch into a ziptop plastic bag; snip end off one of the bottom corners. Stack brownies (2-4 in each stack); drizzle each stack with butterscotch.

Note:

Lori Powell,

September 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note