Butterscotch Brownies

Bloggers Adam and Joanne Gallagher from Inspired Taste make layered brownies with a cake mix and lots of butterscotch.

Prep Time

Minutes

Total Time

1:45

Hr:Mins

Makes

brownies

box Betty Crocker® SuperMoist® devil’s food cake mix

1/2

cup butter, melted

can (14 oz) sweetened condensed milk (not evaporated)

1/3

cup butterscotch chips

tablespoons unsweetened baking cocoa

Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil over 2 opposite sides of pan.
In medium bowl, stir together cake mix, melted butter and three-fourths of the condensed milk. Press half of the dough in bottom of pan. Bake about 6 minutes or until top just begins to set.
Meanwhile, turn remaining half of dough onto 10-inch square piece of foil; press dough into square slightly smaller than pan.
Drizzle remaining condensed milk over brownie base; sprinkle with butterscotch chips. Carefully place pressed-out dough in pan.
Bake 20 to 25 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan on cooling rack at least 1 hour.
Use foil to lift brownie from pan. Sprinkle with cocoa. Cut into 3 rows by 3 rows.

Makes 9 brownies

Use chocolate chips instead if you have them on hand, or if you’re not a butterscotch fan.

To make these brownies extra decadent, drizzle the top with melted chocolate instead of sprinkling with cocoa.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.