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

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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.