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A pumpkin butterscotch brownie with a pie crust twist.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
18
Yield:
1 9x13-inch pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.

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  • Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.

  • Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.

  • Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.

  • Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

Nutrition Facts

279 calories; protein 2.6g; carbohydrates 37.3g; fat 12.7g; cholesterol 25mg; sodium 255.4mg. Full Nutrition
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