top of page

Butterscotch Brownies

Prep Time:

20 minutes

Cook Time:

25 minutes

Serves:

16

Our friend Doug introduced us to these delicious delights. The recipe was originally made famous by Helen Corbitt of Dallas in Neiman-Marcus's famous Zodiac Cafe.

20 minutes

Ingredients

  • ½ C + 4 T melted butter

  • 1 egg, beaten

  • ¾ C all-purpose flour

  • 1 t + ½ t vanilla extract

  • ½ C chopped pecans

  • 1 C + ½ C brown sugar

  • ½ t salt

  • 1 t baking powder

  • ¼ C flaked coconut

  • ¼ C milk or half-and-half

  • 1 t vanilla extract


Preparation

  1. Preheat oven to 350° F and lightly butter an 8" x 8" or 9" x 9" glass casserole dish.

  2. In a large bowl, combine flour, baking powder, chopped pecans, coconut, salt, and 1 C brown sugar. Add beaten egg, vanilla, and 4 T of melted butter and mix well.

  3. Pour mixture into prepared dish and bake for 25 minutes. Remove and let cool completely.

  4. In a medium skillet, melt butter over medium heat and stir occasionally until butter begins to brown. Once it has started to brown, watch carefully and don't cook too long as it can actually burn pretty quickly once past the browning stage.

  5. Add ½ C brown sugar and stir until almost melted and then off the heat - be careful at this stage because if the brown sugar is cooked too long, it can seize up and turn hard and you will have to start again.

  6. After the heat is off, add milk, 1 t vanilla extract and powdered sugar and stir well until all is combined and frosting is thick.

  7. Spread over brownies, cut into squares and serve.

bottom of page