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12 ratings

Recipe by Barney Desmazery

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1. Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don't over-beat.
2. Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.

Per serving

387 kcalories, protein 5g, carbohydrate 49g, fat 20 g, saturated fat 8g, fibre 2g, salt 0.3 g

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Results 1-20

• BAKING

  19 November 2007

  BAKING rated and commented on this recipe

  

  This is very easy to make, and tastes great. My friends love it, and they also want to know how to make it.

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• beth

  28 November 2007

  beth rated and commented on this recipe

  

  I became addicted to these whilst I was pregnant. Delicious!!

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• blue eyes

  16 December 2007

  blue eyes rated and commented on this recipe

  

  Ive made these several times now and every time everyone loves them and I get asked for the recipe. No effort to make and freeze really well.

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• JillJ

  02 February 2008

  JillJ commented on this recipe

  Made them using white chocolate pieces instead of nuts, everyone thought they were lovely. A sort of "butterscotch brownie".

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• janeyjane

  03 April 2008

  janeyjane commented on this recipe

  Very easy to make, next time I will add more chocolate chunks!!

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• sally

  05 April 2008

  sally rated and commented on this recipe

  

  Hubbie loved these, but I hadn't looked at the sugar content before I began making them and thought it was a misprint!! Strangely even with the enormous amount of sugar they don't taste as sweet as I expected but I wouldn't make them again simply because there is so much sugar...I don't know about 'butterscotch bars' perhaps 'diabetes in a tin' might be more apt!...I know they are a treat not to be eaten everyday etc, but I will be reading quantities more thoroughly before starting recipes in future!

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• Dancing cook

  10 April 2008

  Dancing cook commented on this recipe

  I substituted gluten free flour - works just as well. One of the favourite recipes at our Tea Dances.

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• Dancing cook

  10 April 2008

  Dancing cook rated and commented on this recipe

  

  I substituted the SR flour with gluten/wheat free flour and GF baking powder - works just as well. This is one of the most popular cakes at our Tea Dances

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• Suzy

  19 May 2008

  Suzy rated and commented on this recipe

  

  This has become a family favourite. I make it time and time again...it never fails to please.

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• Sejal

  05 August 2008

  Sejal rated and commented on this recipe

  

  Sally did you use the Muscavado sugar? If you didn't then that's probably why it tasted so sweet.

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• clairu-claira

  19 January 2009

  clairu-claira commented on this recipe

  made these after hearing how amazing they are but cooked them at fan 160 for 30 mins, put in a scewer, came out clean so took them out. cut them into bars and the whole of the inside was runny! are they supposed to be like this?? looked like the cake mixture was uncooked so cooked them for another 20 mins and still a bit raw looking! any ideas??

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• Laine

  27 January 2009

  Laine commented on this recipe

  Clairu-Claira, did you leave the cake cool before you cut it? I think you have to leave it aside for a while, gives the chocolate time to settle - at least that's what I think, worked for me, anyway. Best of luck!

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• .:~carol~:.

  31 January 2009

  .:~carol~:. commented on this recipe

  I have made these lots of times, you have to leave it to cool completely before you cut it otherwise it is very runny, it is supposed to be gooey though!!! Mmmmmmmm

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• clairu-claira

  25 March 2009

  clairu-claira commented on this recipe

  thanks chaps, that might have been where it all went wrong!! i was gutted coz they looked so nice! il try again!

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• Joanna

  16 April 2009

  Joanna commented on this recipe

  Sounds yummy...definitely going to make them for our next quilting meeting on Tuesday !!

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• ruthielord

  19 April 2009

  ruthielord commented on this recipe

  I used plain chocolate instead of the milk and it was gorgeous, everybody loved them. I cooked them in the fan oven for 25 mins and stuck a knife in which came out runny so put them back for another 20 and they were still very gooey but lovely. Next time I will cook for 30 mins but let them cool completely before cooking.

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• tasty eater

  22 April 2009

  tasty eater commented on this recipe

  I followed the recipe faithfully and used pecan nuts. I cooked in fan oven 170degrees for exactly 30mins and the result was perfection. I allowed to cool before slicing and it sliced into beautiful gooey mouthfuls of sheer bliss. Played havoc with my healthy eating diet but will take most of it to a meeting for others to enjoy

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• tasty eater

  22 April 2009

  tasty eater rated this recipe

  

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• zoe22

  25 April 2009

  zoe22 commented on this recipe

  Yummy! I made these to try and reduce the Easter egg mountain, I used a mixture of eggs, including a Green and Blacks butterscotch. I miss read the recipe and melted the chocolate before cooking. I added some extra un-melted, to be on the safe side, and I think I could have added even more. The mixture was quite solid and I ended up patting it into the tray (which I lined with paper,rather than butter, there was plenty of butter in the recipe already!) Came out very easily, I left them to cool, so gooey, but not at all runny (30 mins at 170) Will definitely make again

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• zoe22

  25 April 2009

  zoe22 rated this recipe

  

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Ingredients

• 140g butter , plus extra for the tin
• 2 large eggs
• 350g light muscovado sugar
• 2 tsp vanilla extract
• 250g self-raising flour
• 100g bar milk chocolate (we used Green & Black's), cut in big chunks
• 100g macadamia or pecan nuts, coarsely chopped
• icing sugar for dusting

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Difficulty and servings

Makes 12 bars

Preparation and cooking times

Prep 15 20 mins

Cook 30 mins

Ingredients

• 140g butter , plus extra for the tin
• 2 large eggs
• 350g light muscovado sugar
• 2 tsp vanilla extract
• 250g self-raising flour
• 100g bar milk chocolate (we used Green & Black's), cut in big chunks
• 100g macadamia or pecan nuts, coarsely chopped
• icing sugar for dusting

Per serving

387 kcalories, protein 5g, carbohydrate 49g, fat 20 g, saturated fat 8g, fibre 2g, salt 0.3 g

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