Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: 24 servings. 1 brownie each.
Recipes
Butterscotch Walnut Brownies
| Nutrition Information | |
| Calories: | 226 |
| Total Fat: | 13g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 35mg |
| Sodium: | 141mg |
| Carbohydrates: | 24g |
| Dietary Fiber: | 0.8g |
| Sugars: | 17g |
| Protein: | 4g |
| Vitamin A: | 379iu (7%) |
| Vitamin C: | 0.2mg (0%) |
| Calcium: | 48mg (4%) |
| Iron: | 1.1mg (6%) |
1 cup trans-free stick margarine
3 cups brown sugar
1 cup nonfat egg substitute
3 tablespoons vanilla extract
1-1/2 cups all purpose flour
3 teaspoons baking powder
1-1/2 cups chopped walnuts
Preheat oven to 350 degrees. Lightly spray a 9X13 rectangular baking pan with vegetable oil cooking spray.
Cream margarine and sugar together until fluffy. Add eggs one by one, scraping bowl between each addition.
Add the rest of the ingredients and mix smooth. Spread the brownie mixture in the bottom of the pan. Bake until done, about 30-40 minutes. Brownies are done when a toothpick inserted into the center comes out clean.
Cut in 24 squares. Serve warm. Cover and refrigerate leftovers.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!