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Butterscotch Brownie Pinwheels

Total Time

Prep: 35 min. + chilling Bake: 10 min. + cooling


5 dozen

A neighbor gave the recipe for these rich chewy treats to my mother when I was still in grade school, and I've been preparing them each Christmas for over 30 years. The pinwheel effect makes them extra special to share.


  • 1 cup semisweet chocolate chips
  • 4 tablespoons butter, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Confectioners' sugar
  • 1 cup butterscotch chips
  • 1/2 cup chopped walnuts


  1. Grease a 15x10x1-in. baking pan; line with waxed paper and spray the paper with cooking spray. Set aside.
  2. In a microwave, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla. Spread into prepared pan.
  3. Bake at 325° for 8 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack.
  4. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.
<b>Editor's Note:</b> If brownie cracks while rolling, press together with fingers and continue rolling.

Nutrition Facts

1 each: 77 calories, 4g fat (2g saturated fat), 5mg cholesterol, 20mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

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