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Ingredients
| unsalted butter: 1/3 cup |
| light brown sugar (packed): 2/3 cup |
| canned coconut milk: 1/3 cup |
| pecans (chopped): 3/4 cup |
| light brown sugar (packed): 1 cup |
| baking soda: 1/2 tsp |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1/2 cup |
Butterscotch brownies
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
24 serving(s)
Tags
1. Preheat oven to 350F. Grease a 13x9x2-inch baking pan; set aside. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside.
2. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, the baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.
3. Bake about 20 minutes (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on wire rack. To serve, cut into bars. Drizzle with caramel topping. Makes 24 bars.