Posted by fourclankitchen on May 19, 2012
I love caramel/butterscotch in any shape or form, whether on an apple cake or in a brownie. I have no idea why caramel or butterscotch, which is a combination of butter, brown sugar and a little salt, is so delectable. These are simple butterscotch brownies that I have made forever from the Betty Crocker cookbook. It is wonderful to bring to any shindig that involves a lot of kids or adults for that matter. And it tastes just different enough from a chocolate brownie to stand out in a crowd of desserts. The recipe as written is for a 8×8 pan, which makes somewhat thin brownies. I like mine taller, so I use a 9×13″ pan and double the recipe. You can a cup of any of the following add ins if you like: 1 cup of chocolate chips or nuts or my favorite: dried sweet cherries.
1 stick (1/2 cup) butter (I use salted)
2 cup light or dark brown sugar, packed
1 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon vanilla
1 cup of your favorite add in (1 cup nuts, dried cherries, white or dark chocolate chips)
1. Preheeat oven to 350 degrees F. Grease and flour a 9- x 13- x2-inch baking pan.
2. Melt butter over ow heat. Remove from heat and blend in brown sugar. Cool. Stir in lightly beaten eggs.
3. Sift/mix together the flour, baking powder and salt. Stir in vanilla and any add ins that you might be using (optional).
4. Spread in prepared pan. Bake in preheated oven 25-35 minutes. Do not overbake.
5. Cut into bars while warm. Eat.
This entry was posted on May 19, 2012 at 2:16 pm and is filed under baked, Dessert. Tagged: 15 min desserts, a no chocolate brownie, blondies, brown sugar desserts, caramel, cherries, chocolate chip blondies, chocolate chip desserts, cookies and bars, desserts on a budget, low calorie dessert, picnic food, potluck desserts, quick desserts, what to bring to a school picnic. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.