Close
Ingredients
| salted butter: 1/3 cup |
| light brown sugar (packed): 2/3 cup (packed) |
| coconuts (shredded): 1 1/2 cups |
| pecans (chopped): 3/4 cup |
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1 cup (packed) |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 3 |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| pecans (chopped): 1/2 cup |
| miniature marshmallows: 1/2 cup |
Butterscotch Brownies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- In a small saucepan, melt 1/3 cup butter. Add 2/3 cup brown sugar, coconut, and 3/4 cup pecans and mix well. Pat mixture evenly into a greased 13x9x2 baking pan.
- In a large mixing bowl beat 1/2 cup butter on medium-high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt and beat until combined.
- Beat in eggs and vanilla until combined. Add flour and beat well.
- Stir in 1/2 cup pecans and marshmallows.
- Spoon small mounds of batter over base in pan. Carefully spread to cover.
- Bake for 20 minutes at 350 degrees. Mixture should be evenly browned; center may jiggle slightly when shaken. Cool in the pan on a wire rack. Cut into bars when completely cooled.
- If desired, serve with a drizzle of caramel topping.