A Radical Recipe for
Butterscotch Brownies

Butterscotch brownies are delicious if you can manage to enjoy their traditionally sweet taste. Since I am not particularly fond of extreme sweetness, preparing them is not on my priority list. However, when a cookie recipe calls for 100% gluten free flours, it automatically beckons for my attention.

My fascination with
wheat and its flours has prompted me to do a research on the subject of gluten intolerance. During my research, I came across a recipe for gluten free butterscotch brownies. I decided to make them with a few radical adjustments to the recommended ingredients. My curiosity wanted to find out how they would taste if I made them not only gluten free but also low in fat.

In the second issue of my newsletter, Smart Cookies, I pointed out that gluten free butterscotch brownies could have very similar texture to those made with wheat flour.

Rice flour 1 cup
Soy flour ½ cup
Baking powder 2 tsp
Salt ½ tsp
Unsalted butter, softened ¼ cup or ½ stick
Dark brown sugar, firmly packed ¾ cup
Vanilla extract 1 tsp
Eggs 2 large
Unsweetened applesauce ¼ cup
Finely chopped nuts 1 cup

I used pecans, but you are welcome to use your favorite nuts.

    creaming butter with brown sugar for butterscotch brownies

  • Combine rice flour, soy flour, baking powder, salt and set aside.

  • Preheat oven to 350 degrees F. and grease a 9″ x 13″ baking pan.

  • Cream softened butter with brown sugar until thoroughly blended.

    as directed by recipe
  • Add vanilla extract and eggs, one at a time. Beat well after each addition.

  • Add applesauce and mix thoroughly.

  • Add the flour mixture and combine thoroughly.

    butterscotch brownie recipe
  • Stir in your favorite chopped nuts.

  • Spread the mixture evenly in the prepared baking pan.

    butterscotch brownies are cooling
  • Bake for about 15 – 20 minutes or until top is light brown.

  • Cool in baking pan at least 10 minutes before cutting.

    butterscotch brownies
  • I substituted unsweetened applesauce for half of the recommended butter, used 2 eggs instead of 3, and drastically reduced the brown sugar from 2 cups to ¾ cup.

    More Brownie Recipes

    Other Recipes for Gluten Free Cookies

Result: The presence of chopped pecans provides a pleasant, crunchy, and contrasting texture. It invites subsequent bites. These butterscotch brownies are just sweet enough. However, they could use a little more moisture. When I make them next time, I will use an additional egg white and make sure that they won’t overbake.

By the way, the original recipe is in Living Well Without Wheat – The Gluten Free Gourmet by Bette Hagman. Revised Edition. Henry Holt and Company, LLC. 2000.