Butterscotch Brownies

Sorry, no picture. I ate them all! It's my alternate to chocolate brownies. And they are delicious! TIPS: These are really easy, but you will ruin them if you use a larger pan. They will come out hard and dry instead of soft and chewy. To remove them, invert them onto a lightly oiled cooling rack, remove parchment paper, then flip them onto a cutting board. Cut into 2-inch squares with a pizza cutter.

Makes 16 squares

½ cup butter, room temp
1 cup dark brown sugar
2 large eggs, room temp
1 tbsp vanilla
1 tbsp molasses
1 cup flour
½ tsp baking powder
½ tsp salt
¾ cup pecans, coarsely chopped

Preheat oven to 350°. Butter an 8”x8” baking pan and line bottom with parchment paper.

Beat butter, sugar, eggs, vanilla and molasses with electric mixer for about 1 minute, until creamy and smooth. Sift together flour, baking powder and salt and add to butter mixture. Fold gently with rubber scraper until flour is about half incorporated. Do NOT over mix. Stir in nuts and continue folding gently until flour is fully mixed in.

Scrap batter into prepared pan and spread top until smooth and even. Bake for 30-35 minutes, turning pan 180° half way through. When brownies are done, the center top will be firm and spring back when pressed and the sides will start to pull away from pan. Let cool completely in pan.

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