Ingredients
24
24 servings
- •0.5 cup flaked coconut
- •0.5 cup white sugar
- •2 cups packed brown sugar
- •2 cups all-purpose flour
- •1.5 teaspoons baking powder
- •0.25 teaspoon salt
Instructions
- Mix together flour, salt and baking powder. Set aside.
- Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
- Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies.
Nutritional Facts
Per 24 servings
- Calories: 131
- Carbohydrate: 31g
- Fat: 1g
- Fiber: 0g
- Protein: 1g
- Sugar: 23g
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