Butterscotch Brownies Low Fat But Youd Never Know It Recipes

CAN'T TELL THEY'RE LOW-FAT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
• In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan.
• Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.

BUTTERSCOTCH BROWNIES

Steps:

• In a microwave, melt butterscotch chips and butter at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool slightly., In a large bowl, beat the eggs, vanilla and butterscotch mixture. Combine flour, brown sugar, baking powder and salt; gradually add to butterscotch mixture (batter will be thick). Fold in marshmallows, chocolate chips and walnuts. , Spread into a well-greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars.

BUTTERSCOTCH BROWNIES AKA BLONDIES

Steps:

• Preheat oven to 350F and grease an 8x8 baking dish.
• Melt butter over stovetop or at 50% power in the microwave. Remove from heat and stir in sugar, egg and vanilla; mix until completely incorporated.
• Stir in remaining ingredients. The mixture will be thick. Spread in greased baking dish. Bake 20-25 minutes in preheated oven. The bake time will depend on the dish you choose!
• Betty Crocker suggests cutting these while still warm. I think they actually cut cleaner when completely cooled. Not that I waited until they were cooled to eat one. No patience! Makes 16 bars.

BUTTERSCOTCH BROWNIES (LOW-FAT BUT YOU'D NEVER KNOW IT)

Steps:

• Grease an 8x8 inch baking pan. Preheat the oven to 350.
• In a bowl, beat the egg well. Add the sugar and vanilla and mix well.
• Sift the flour with the salt and baking soda,then stir into the egg mixture.
• Stir in the nuts.
• Spread the batter in the prepared pan and bake for about 20 minutes.
• Cut into 16 squares while still warm.
• Cool, then remove from pan.

BUTTERSCOTCH BROWNIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
• To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.

LOW-FAT BROWNIES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Spray an 8- by 8-inch baking pan with cooking spray.
• Whisk the flour, cocoa, baking powder, sugar, and salt in a small bowl.
• In a medium bowl, combine the oil, applesauce, vanilla, egg, and egg whites .
• Gradually stir the dry ingredients into the wet ingredients just until well combined.
• Pour the batter into the prepared baking pan and bake for 20 minutes, until the sides pull away from the edge of the pan.
• Cool in the pan and then cut into 16 squares.
• Enjoy.

BUTTERSCOTCH BROWNIES

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.

NO FAT BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray a square non-stick baking pan (8 inch x 8 inch) with non-stick cooking spray.
• Combine the ingredients in a large mixing bowl, blend well. Pour batter into pan and bake 20-30 minutes until cooked. To test if batter is cooked, insert a toothpick. If it comes out clean, brownie is cooked.
• Remove from oven and let cool for five minutes in pan.
• Gently remove from pan; place on wire rack and when cool, sprinkle with icing sugar if desired. Cut into eight squares. Enjoy!

LOW-FAT BROWNIES

Steps:

• In a bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BUTTERSCOTCH BROWNIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE

Steps:

• Preheat oven to 350.
• In medium bowl, combine flour, baking powder and salt; set aside.
• Combine butter, brown sugar, and vanilla until creamy. Beat in eggs. Gradually add flour mixture.
• Stir in 1 cup of the morsels and the nuts.
• Spread into an ungreased 13x9 pan. Sprinkle remaining morsels on top.
• Bake 30 minutes or until wooden pick inserted comes out clean. Cool in pan on wire rack. Cut into bars.