After-School Butterscotch Brownies Recipe

48 servings, ready in 50 minutes

Preheat oven to 350°F (180°C).

Combine flour, baking powder and salt in medium bowl; set aside.

Combine butter, SPLENDA® Brown Sugar Blend and vanilla in a large mixer bowl; beat at medium speed until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of the butterscotch morsels and the nuts. Spread into an ungreased 13 x 9-inch baking pan. Sprinkle with remaining 2/3 cup morsels.

Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.


  • 2 1/4 cups (656 mL) all-purpose flour
  • 1 teaspoon (5 mL) baking powder
  • 1/2 teaspoon (2 mL) salt
  • 1 cup (250 mL) butter or margarine, softened
  • 3/4 cup packed SPLENDA® Brand Brown Sugar Blend
  • 1 tablespoon (15 mL) vanilla extract
  • 2 large eggs
  • 1 (11 ounce) package (180 mL) butterscotch flavoured morsels, divided
  • 1/2 cup (125 mL) chopped pecans

Nutrition information

per serving
Total Fat 7.00g
Saturated Fat 4.00g
Sodium 0.75mg
Total Carbohydrates 12.0g
Sugars 7.00g
Protein 1.00g

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