Butterscotch Brownies Low Sugar Recipes

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.

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.

Steps:

• Butter an 8-inch-square baking pan. Preheat oven to 350 degrees F.
• In a large bowl, stir together brown sugar, oil, and egg until smooth. Mix in nuts and vanilla. In a small bowl, mix together the ground popcorn, baking powder, and salt. Add popcorn mixture to the batter, stirring well. Spread evenly in the buttered pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cut into squares while warm.

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:

• 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:

• Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
• Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
• Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
• In a bowl, stir together the flour, baking powder, and salt.
• Beat the flour mixture into the butter mixture on low speed until incorporated.
• Stir in the pecans.
• Pour into the prepared pan, smoothing the top.
• Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
• Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
• Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
• Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
• Add the melted butter mixture and beat until combined.
• Pour over the cooled brownies and spread evenly.
• Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
• **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
• Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.