Butterscotch-Carrot Brownies with Cinnamon Cream Cheese Frosting

Try this dreamy, new twist on a family favorite – brownies packed with sweet taste bud surprises: butterscotch, carrot and delicious cinnamon cream cheese frosting!

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Member Recipe By katizzle

ingredients 14
Prep Time 30 min
Total Time 3 hr 30 min

Ingredients

1: box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

2: teaspoons McCormick® Ground Cinnamon

1/2: cup Crisco® Pure Vegetable Oil

1/4: cup water

2: LAND O LAKES® Eggs

1: cup finely shredded carrots

1/2: cup Hershey’s® butterscotch chips

1/2: cup Fisher® Chef's Naturals® Chopped Pecans

1: package (8 oz) cream cheese, softened

1/4: cup LAND O LAKES® Unsalted or Salted Butter, softened

2: cups powdered sugar

1: teaspoon McCormick® Pure Vanilla Extract

2: tablespoons milk, if desired

1/2: cup Fisher® Praline Pecans, coarsely chopped

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Directions

1 Heat oven to 350°F. Lightly spray bottom of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. In medium bowl, stir brownie mix and 1 teaspoon of the cinnamon until blended. Add oil, water, and eggs; stir 50 strokes with spoon. Fold in carrots, butterscotch chips and chopped pecans. Spread batter in pan.
2 Bake 28 to 31 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely about 1 hour.
3 Meanwhile, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth. Add powdered sugar, remaining 1 teaspoon cinnamon and vanilla; beat on medium speed until creamy. Beat in milk if necessary for desired spreading consistency. Spread frosting over brownies. Sprinkle with praline pecans. Refrigerate 1 1/2 hours.
4 Cut into 6 rows by 6 rows. Store covered in refrigerator.