• 45minutes
  • 77calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup semisweet chocolate chips

  2. 4 tablespoons butter, divided

  3. 1 can (14 ounces) sweetened condensed milk

  4. 1 cup all-purpose flour

  5. 1 teaspoon vanilla extract

  6. Confectioners' sugar

  7. 1 cup butterscotch chips

  8. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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


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