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Butterscotch Brownies

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

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  • Prep Time 2 min
  • Total Time 1 hr 45 min
  • Servings 9

Ingredients

1
box Betty Crocker® SuperMoist® devil’s food cake mix
1/2
cup butter, melted
1
can (14 oz) sweetened condensed milk (not evaporated)
1/3
cup butterscotch chips
2
tablespoons unsweetened baking cocoa

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil over 2 opposite sides of pan.
  • 2 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.
  • 3 Meanwhile, turn remaining half of dough onto 10-inch square piece of foil; press dough into square slightly smaller than pan.
  • 4 Drizzle remaining condensed milk over brownie base; sprinkle with butterscotch chips. Carefully place pressed-out dough in pan.
  • 5 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.
  • 6 Use foil to lift brownie from pan. Sprinkle with cocoa. Cut into 3 rows by 3 rows.

EXPERT TIPS

Expert Tips

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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