Monday, November 1, 2010

Gooey Pumpkin Butterscotch Brownies

Ummm...hello... pumpkin, butterscotch, and brownies.  Sure, I'll give it a try!

1 family size brownie mix
1/4 Cup water
1/2 Cup vegetable oil
2 large eggs
1 bag butterscotch chips
1 small box instant butterscotch pudding mix
1 1/2 Cups canned pumpkin
1/2 teaspoon ground cinnamon
1/2 Cup butterscotch ice cream topping


  1. Preheat oven to 350 degrees F. Let cool for 1 hour before removing from pan and cutting into squares.
  2. In a bowl mix brownie mix, water, oil, eggs, chips, pudding, pumpkin and cinnamon. Mix until well combined.
  3. Pour half of mix into a 11×7 inch baking pan that has been lined with foil and sprayed with cooking spray. Pour 1/2 Cup butterscotch ice cream topping over brownie mix. Pour remaining brownie mix over top and bake for 50-60 minutes or until toothpick comes mostly clean from center. 
Makes 12 brownies

  • I think I used too much butterscotch sauce in the middle.  The top and bottom layer kinda slid around, they didn't really "fuse".
Recipe from Picky Palate

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