Best Bisquick Butterscotch Brownies Recipes

JUNEANN'S CHEWY BISQUICK BROWNIES

Steps:

• Put all ingredients into one bowl and mix with a hand mixer until blended good.
• The batter will be thick. Put into 9x13 pan and bake at 350° for 18-25 minutes.

DOUBLE FROSTED BISQUICK BROWNIES

Steps:

• Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 inches. Stir together granulated sugar, baking mix, 1/4 cup margarine, 2 teaspoons vanilla, 4 squares melted chocolate and the eggs in medium bowl until moistened. Spread in pan. Bake 30 to 35 minutes or until edges begin to pull away from sides of pan; cool.
• Stir together powdered sugar, 1/2 cup margarine, the milk and 2 teaspoons vanilla in medium bowl until smooth. Spread over brownies; refrigerate until firm. Heat 3 squares chocolate over low heat until melted; cool slightly. Spread evenly over frosted brownies. Refrigerate until set. Cut into about 1 1/2x1-inch brownies. Refrigerate any remaining brownies.

BUTTERSCOTCH BROWNIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
• Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
• Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
• Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
• To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

BETTY CROCKER'S BUTTERSCOTCH BROWNIES

Steps:

• Preheeat oven to 350 degrees F. Have ready a well-greased and floured 8- x 8- x2-inch square baking pan.
• Melt shortening over ow heat. Remove from heat and blend in brown sugar. Cool. Stir in egg.
• Sift together and stir in the flour, baking powder and salt. Stir in vanilla and pecans.
• Spread in prepared pan. Bake in preheated oven 25 minutes, until a ligt touch with finger leaves a slight imprint. Do not overbake.
• Cut into bars while warm. Recipe makes 18 bars measuring 2-1/2 x 1-inch.
• Note: Bars will keeep soft and moist if stored in a tightly covered jar.

BUTTERSCOTCH BROWNIES

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.