June 12th, 2012

Butterscotch Brownies with Brown Sugar Frosting and Pecans

If you are looking for a real “treat” – here you go.  The brownies are a long-time classic dating back to the old Betty Crocker big red cookbook.  They are so moist and good you can just serve them without the frosting (add your nuts to the brownies if you do).   But when I want to really take them over the top,  I add brown sugar frosting and pecans.  I really recommend the pecans on this one- they just balance everything out.  With the frosting these butterscotch brownies are rich and decadent, so you can cut them small and serve a crowd {or it’s okay to just make the small pan and hoard them for you and the hubby when the kids go to bed}.   It is also nice is that you mix them in one pan by hand – you don’t even have to get your mixer out.  Definetely a favorite at reunions and summer get-togethers.

Butterscotch Brownies with Brown Sugar Frosting

Makes an 8 x 8 pan*


1/4 cup butter
1 cup brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon maple extract
2 tablespoons milk
1 large egg, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Brown Sugar Frosting

1/2 cup pecans, large chopped for garnish (optional)


Heat oven to 350.  Spray the bottoms and side of an 8 x 8 baking pan.

Melt butter in  a saucepan over low heat.  Removed from heat and stir in brown sugar, vanilla, maple, milk and egg (yes, just add them into the saucepan – I use a 3 quart sauce pan even when I double the recipe).

Stir in remaining ingredients and spread in prepared pan.

Bake about 25 minutes or until golden brown.  Cool on wire rack.

While the brownies bake, wash out your pan to use for the frosting.  When the brownies come out of the oven, mix the frosting.

Brown Sugar Frosting

1/4 cup butter
1/2 cup brown sugar, packed
1/8 cup milk
1 cups powdered sugar, sifted

Sift powered sugar {I know . . . you’re wondering if you really need to.  Sometimes you can get away without sifting, but in this recipe you really need to or your frosting will be lumpy – remember I warned you}.

In a sauce pan, melt butter over low heat and add the brown sugar.  Bring to a boil over medium heat and continue to boil for 2 minutes stirring constantly.  Add the milk and return to boil.  Remove from heat and let cool until lukewarm.

Gradually add sifted sugar and continue to mix in the sugar with a wire whisk until smooth (if it gets to thick add a little hot water).  Immediately spread onto butterscotch brownies – it thickens fast.

Sprinkle with pecans if desired and pat them in gently so they stick.

*Note:  to make a 9 x 13 pan double the recipe (bake 350 for 25 minutes) and double the frosting.


You might also like:

Snickerdoodle Brownies
Turtle Bars
Monkey Bars with browned-sugar frosting

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22 Responses to “Butterscotch Brownies with Brown Sugar Frosting and Pecans”

  1. I’m visiting you via TipJunkie….love this recipe pinned it for later…….following you on GFC now : )
    @ CountryMommaCooks

  2. Okay – these have my name on them. Got to make them sooooon!!!

  3. wow!! these look so good, great pictures! thanks for the recipe : )

  4. I definitely need to try these! They look amazing!

  5. Featured these yummy delights at our Be Inspired link party this morning. Thanks so much for sharing with us! Can’t wait to see more!

  6. Hi there! I dropped by from Elizabeth & Co. to pin your brownies, and I can’t wait to make them!

  7. Your brownies look absolutely delicious. Pinned them for later.

  8. Wow, these sound unbelievably good. Thank you!

  9. saw these on pinterest….pinned them, whipped them up – they’re in the oven right now…they smell incredible. can’t wait to try them (the batter is delicious!)

  10. Made these for a work event! These are so decadent! I HIGHLY recommend trying these! Incredible! Looking forward to other recipes you have posted on your site! I thank you and my coworkers thank you!

  11. Aleshia – so glad we could add to the office morale! Thanks for following Caramel Potatoes! Have a great weekend-

  12. I am a huge butterscotch fan! Please link up to Foodie Friday

  13. Thank you so much for linking up to Foodie Friday!! Glad you made it!

  14. I made these for the Fourth and they were fantastic. I actually tripled the batter for a deeper bar using a glass 9×13 pan. Frosting rocks. I also like this recipe because it uses butter, I can always taste OIL in other baked goods so I prefer to use butter.

  15. Mmm… I like the idea of a deeper cookie – thanks for the suggestion Wendi!

  16. I found this page on Pinterest and made these for a meeting tonight. Huge hit! I didn’t have any maple extract so I randomly used cardamom–it added an interesting warm, spiced dimension. Definitely a keeper, thanks for posting!

  17. Look delicious & will be making for my mom’s visit this weekend! Thank you. found via TipJunkie

  18. Would you recommend storing these in the fridge or isn’t that neccisary?

  19. Lisa – I’ve never put them in the fridge – usually because they don’t last that long 🙂 Enjoy!

  20. Saw these on Pinterest and made them last week — they were amazing! Maple is one of my favorite flavors, so I added extra and got more of a maple bar than a butterscotch brownie. Stored well in the fridge for a few days, even uncovered. Making them again this week!

  21. Thanks for the feedback! They fast become a favorite!!!

  22. […]  Butterscotch Brownies with Brown Sugar Frosting ~ Butterscotch Brownies with Brown Sugar Frosting and Pecans – Yum.  Enough […]


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