Butterscotch Brownies

By courtneyepowell

Ingredients

• 1/3 c butter
• 2/3 c packed brown sugar
• 1 1/3 c flaked or shredded coconut
• 3/4 c chopped pecans
• 1/2 c butter, softened
• 1 c packed brown sugar
• 1/2 t baking soda
• 1/4 t salt
• 3 eggs
• 1/2 t vanilla
• 1 1/2 c all-purpose flour
• 1/2 c chopped pecans
• 1/2 c tiny marshmallows
• Caramel-flavor ice cream topping (optional)

Details

Servings 24

Preparation

Step 1

Preheat oven to 350. Grease a 3-qt rectangular baking pan; set aside. In a small saucepan melt 1/3 c butter; stir in 2/3 c brown sugar, coconut and 3/4 c pecans. Pat evenly into prepared pan. Set aside.
In a large mixing bowl beat 1/2 c butter with an electric mixer on med to high for 30 sec. Add 1 c brown sugar, baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 c pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.
Bake about 20 mins (mixture should be evenly brown; center may jiggle slightly when shaken). Cool in pan on wire rack.
Cut into bars. If desired, drizzle with caramel topping.