Betty Crockers Butterscotch Brownies Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In 1-quart saucepan, heat butter over medium heat 6 minutes, stirring occasionally, until lightly browned. Pour into small bowl; cool 10 minutes.
• Meanwhile, in large bowl, mix brown sugar, flour, baking powder and salt. Add egg product to browned butter; stir with whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into pan; smooth top with spatula.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 6 rows.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, melted butter, brown sugar, eggs, milk and vanilla with spoon until well blended. Stir in butterscotch chips and pecans. Spread in pan.
• Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil over 2 opposite sides of pan.
• 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.
• Meanwhile, turn remaining half of dough onto 10-inch square piece of foil; press dough into square slightly smaller than pan.
• Drizzle remaining condensed milk over brownie base; sprinkle with butterscotch chips. Carefully place pressed-out dough in pan.
• 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.
• Use foil to lift brownie from pan. Sprinkle with cocoa. Cut into 3 rows by 3 rows.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In small bowl or 2-cup measuring cup, mix topping and 1 tablespoon of the dry cake mix. In large bowl, stir together remaining dry cake mix, the butter and egg, using fork, until crumbly. Reserve 1 cup crumb mixture. Using a piece of plastic wrap on crumb mixture, press remaining mixture in bottom and 1/2 inch up sides of ungreased 9-inch square pan; remove wrap.
• Bake 12 minutes. Pour topping over crust to within 3/4 inch of edge. Sprinkle with reserved 1 cup crumb mixture.
• Bake 22 to 26 minutes or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt. For bars, cut into 4 rows by 4 rows. Store covered.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.

Steps:

• 1. Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
• 2. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan.
• 3. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. For brownies, cut into 4 rows by 4 rows while warm.
• *If using self-rising flour, omit baking powder and salt.

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
• Grease 13x9-inch pan with shortening; lightly flour. In large bowl, stir together brown sugar, melted butter, eggs and vanilla. Stir in flour, baking powder and salt until blended. Stir in apples and toasted pecans. Spread in even layer in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
• Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
• Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.

Steps:

• Heat oven to 350³F.
• Grease bottom and sides of square pan, 8x8x2 inches, with shortening.
• Melt butter in 1 1/2 quart saucepan over low heat; remove from heat.
• Stir in brown sugar, vanilla, milk and egg.
• Stir in remaining ingredients.
• Spread in pan.
• Bake about 25 minutes or until golden brown.
• Cool 5 minutes in pan on wire rack.
• For brownies, cut into 4 rows by 4 rows while warm.