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Brownies with Butterscotch Drizzle

Quentin Bacon
Yield Makes 16 servings (serving size: 1 brownie)
Prep: 15 minutes; Cook: 39 minutes.

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

Nutrition 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

How to Make It

  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.