Butterscotch Brownies Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ devil’s food cake mix

1/2

cup butter, melted

1

can (14 oz) sweetened condensed milk (not evaporated)

1/3

cup butterscotch chips

2

tablespoons unsweetened baking cocoa

Preparation

Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil over 2 opposite sides of pan.

In medium bowl, stir together cake mix, melted butter and three-fourths of the condensed milk. Press half of the dough in bottom of pan. Bake about 6 minutes or until top just begins to set.

Meanwhile, turn remaining half of dough onto 10-inch square piece of foil; press dough into square slightly smaller than pan.

Drizzle remaining condensed milk over brownie base; sprinkle with butterscotch chips. Carefully place pressed-out dough in pan.

Bake 20 to 25 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan on cooling rack at least 1 hour.

Use foil to lift brownie from pan. Sprinkle with cocoa. Cut into 3 rows by 3 rows.

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