Monday, February 28, 2005
Baking Butterscotch Brownies
The recipe for these great brownies comes from a new favorite cookbook of mine, The Yellow Farmhouse Cookbook. These are great with tea. I made a pot of orange spice tea in my new McCoy tea pot that I found the other day at a thrift store. I have made these brownies three times so far and the boys especially love them.
"When these brownies are done, the tops are cracked and lightly browned. The optional butterscotch chips may seem superfluous but add that extra touch that makes these brownies memorably decadent."
8 T (1 stick) butter softened
1 cup packed dark brown sugar
1/4 cup granulated sugar
11/2 tsp vanilla extract
1 T molasses
2 large eggs
1 cup flour
1/2 tsp salt
3/4 cup broken or coarsely chopped pecans
1/2 cups butterscotch chips (optional)
1. Heat oven to 350 degrees. Butter an 8 inch pan.
2. Beat the butter and sugars in the bowl of an electric mixer 3 minutes. Beat in the vanilla and the molasses. Add the eggs, one at a time, beating well after each addition. Beat mixture on high speed until it is smooth.
3. In a small bowl, whisk together the flour and the salt. Add the flour mixture to the butter/sugar mixture and stir until incorporated. Scrape down sides of bowl and finish mixing batter. Stir in nuts and optional chips. Transfer to buttered pan. Spread top with spatula to make smooth and even.
4. Bake for 30 ro 35 minutes, turning pan halfway through. When done, center should be firm but still moist, the top will be cracked, and the sides will start to pull away from the pan. Let cool in pan and cut into squares. Makes 16 squares.