Butterscotch Brownies

Butterscotch Brownies

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

Prep Time



Total Time






box Betty Crocker® SuperMoist® devil’s food cake mix
cup butter, melted
can (14 oz) sweetened condensed milk (not evaporated)
cup butterscotch chips
tablespoons unsweetened baking cocoa
  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.
Makes 9 brownies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.