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Butterscotch Brownies

Butterscotch Brownies
  • Prep 2 min
  • Total 1 hr 45 min
  • Servings 9
These yummy brownies are made with Betty Crocker™ Super Moist™ devil's food cake mix and butterscotch chips.
By Inspired Taste
Created June 6, 2012


  • 1 box Betty Crocker™ Super Moist™ 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


  • 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.

  • 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 Facts are not available for this recipe
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