Butterscotch Brownies

These moist and chewy brownies have always been a Hudson family holiday favourite.

  • Prep time: 10 min
  • Makes: 16
  • Cook time: 20-25 min

Nutritional Information


*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


2 cups / 500 ml
brown sugar
1/2 cup / 125 ml
Island Gold Free Run Omega 3 shell eggs, beaten
1 tsp / 5 ml
2 cups / 500 ml
2 tsp / 10 ml
baking powder
1/2 cup / 125 ml
chopped walnuts


  1. Heat oven to 375°F. Grease bottom and sides of 8-inch (20 cm) square pan.
  2. Melt brown sugar and butter over low heat and then gently boil for 2 minutes. Remove from heat and cool.
  3. Add beaten eggs and vanilla.
  4. Mix flour, baking powder, and salt in a bowl.
  5. Combine wet and dry ingredients, add the chopped walnuts and mix thoroughly but gently. Spread in greased pan.
  6. Bake approximately 20-25 minutes or until golden brown. Cool in pan on wire rack, cut in squares and serve.


  • Pierce brownies with a toothpick – when it comes out ‘clean’ the brownies are done.
  • Line your pan with parchment paper. It will ease the lifting, cutting and serving.
  • They taste delicious without the walnuts for those with a nut sensitivity.