Butterscotch Brownie Pinwheels Recipe

Butterscotch Brownie Pinwheels Recipe photo by Taste of Home Grease a 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with cooking spray. Set aside.

In a microwave, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla. Spread into prepared pan.

Bake at 325° for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack.

Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice. Yield: 5 dozen.

Editor's Note: If brownie cracks while rolling, press together with fingers and continue rolling.