Glazed Butterscotch Brownies

Glazed Butterscotch Brownies

Share Button

Crust Ingredients

  • ¼ C butter
  • 1 C flaked shredded coconut
  • ½ C Pioneer® Golden Light Brown Sugar, firmly packed
  • ½ C pecans, chopped

Brownie:

  • 1 ¾ C all-purpose flour, sifted
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ C butter
  • 1 C Pioneer® Golden Light Brown Sugar, firmly packed
  • 1 egg
  • ½ tsp. vanilla
  • ½ C pecans, chopped
  • 1 ½ C miniature marshmallows, divided

Glaze:

  • 1 T butter
  • ½ C Pioneer® Confectioners Powdered Sugar
  • ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 2 to 3 tsp. milk

Crust Directions

  1. Melt butter in large saucepan. Stir in shredded coconut, Pioneer® Golden Light Brown Sugar and pecans, blending well. Spread in bottom of greased 9 x 13-inch pan; set aside.
  2. Preheat oven to 350° F.

Brownie Directions:

  1. Sift together flour, baking soda and salt; set aside.
  2. Add butter to your mixing bowl and gradually add Pioneer® Golden Light Brown Sugar, creaming well. Add egg and vanilla; beat well. Add flour mixture; mix well. Stir in the pecans and 1/2 cup marshmallows.
  3. Spoon dough in small amount over coconut mixture in prepared pan; pat out evenly with floured hands.
  4. Bake for 25–30 minutes or until golden brown. Sprinkle with remaining 1 cup marshmallows. Bake 1 to 2 minutes more. Cool; drizzle with glaze.

Glaze Directions:

  1. Melt butter; add Pioneer® Confectioners Powdered Sugar, Pioneer® Golden Light Brown Sugar and milk. Blend until the consistency of a glaze. If necessary, thin with more milk.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.