Butterscotch Brownies

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

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

Nutritional Information



2 cup / 500 ml
brown sugar
1/2 cup / 125 ml
Naturegg Omega 3 eggs, beaten
1 tsp / 5 ml
2 cup / 500 ml
2 tsp / 10 ml
baking powder
salt pinch
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.


  1. Pierce brownies with a toothpick – when it comes out ‘clean’ the brownies are done.

  2. Line your pan with parchment paper. It will ease the lifting, cutting and serving.

  3. They taste delicious without the walnuts for those with a nut sensitivity.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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