Butterscotch-Brownie Shortbread Bars
Ingredients
- 5 cups all-purpose flour, divided
- 1¾ cup granulated sugar, divided
- ¼ tsp salt
- 1 cup cold butter, cubed
- 1 cup butter, softened
- ½ cup packed brown sugar
- 6 large eggs, divided
- 2 (4-oz) semi-sweet chocolate bars, melted and slightly cooled
- 1 tsp baking powder
- ¾ cup butterscotch-flavored ice cream topping
Instructions
- Preheat oven to 350°F. Stir together 3 cups flour, ¾ cup granulated sugar, and salt in a bowl. Cut cold butter cubes into flour mixture using a pastry blender until mixture is crumbly.
- Press into a lightly greased 13- x 9-inch baking pan. Bake 20 minutes.
- Meanwhile, beat butter, 1 cup granulated sugar, and brown sugar in a large bowl with an electric mixer at medium speed until fluffy.
- Add 5 eggs, one at a time, beating well after each addition. Add melted chocolate, beating until blended.
- Stir together 2 cups flour and baking powder in a bowl. Gradually add flour mixture to butter mixture, beating on low speed until blended. Spoon batter over shortbread crust.
- Stir together butterscotch topping and 1 egg until blended. Spoon over chocolate mixture, swirling with a knife.
- Bake 35 to 40 minutes or until center of brownies are set. Let cool completely before cutting into squares.
Nutritional Information
| Main | Total | |
| Servings | 20 | |
| Calories |
479
|
479
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 6 | 6 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 269 | 269 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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