Butterscotch-Carrot Brownies with Cinnamon Cream Cheese Frosting

Pillsbury
Photo by Darla L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 1

    box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix.

  • 2

    teaspoons McCormick® Ground Cinnamon.

  • 1/2

    cup Crisco® Pure Vegetable Oil.

  • 1/4

    cup water.

  • 2

    LAND O LAKES® Eggs.

  • 1

    cup finely shredded carrots.

  • 1/2

    cup Hershey’s® butterscotch chips.

  • 1/2

    cup Fisher® Chef's Naturals® Chopped Pecans.

  • 1

    package (8 oz) cream cheese, softened.

  • 1/4

    cup LAND O LAKES® Unsalted or Salted Butter, softened.

  • 2

    cups powdered sugar.

  • 1

    teaspoon McCormick® Pure Vanilla Extract.

  • 2

    tablespoons milk, if desired.

  • 1/2

    cup Fisher® Praline Pecans, coarsely chopped.

Directions

Heat oven to 350°F. Lightly spray bottom of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. In medium bowl, stir brownie mix and 1 teaspoon of the cinnamon until blended. Add oil, water, and eggs; stir 50 strokes with spoon. Fold in carrots, butterscotch chips and chopped pecans. Spread batter in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely about 1 hour. Meanwhile, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth. Add powdered sugar, remaining 1 teaspoon cinnamon and vanilla; beat on medium speed until creamy. Beat in milk if necessary for desired spreading consistency. Spread frosting over brownies. Sprinkle with praline pecans. Refrigerate 1 1/2 hours. Cut into 6 rows by 6 rows. Store covered in refrigerator.

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