Chocolate Butterscotch Brownies
Butterscotch chips and toffee bits add a delicious new twist to these chocolate brownies. Add a dusting of icing sugar or a scoop of ice cream for a delectable dessert.
Prep Time: 15 minutes
Cook Time: 30 minutes
Freezing Time: excellent
Preheat To: 350ºF (180ºC)
Serving: 36 brownies
Ingredients:
1 pkg (300 g) butterscotch chips
1 cup (250 mL) semi-sweet chocolate chips
1/2 cup (125 mL) butter, softened
4 eggs, beaten
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1 1/2 cups (375 mL) Robin Hood® All Purpose Flour
1 1/2 cups (375 mL) chopped walnuts (optional)
2/3 cup (150 mL) toffee bits* (optional)
Preparation:
1. Preheat oven to 350ºF (180ºC). Line a 9” x 13” baking dish with parchment paper, overlapping the two longer sides to use as handles for easy removal.
2. Melt butterscotch and semi-sweet chocolate chips with butter; remove from heat.
3. Whisk eggs and sweetened condensed milk in a large bowl. Stir in melted chocolate mixture, fold in flour, nuts and toffee bits. Pour into prepared baking dish.
4. Bake in preheated oven 30 minutes or until a toothpick inserted in middle comes out almost clean. Cool and cut into bars.
Notes:
* may contain chopped almonds
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