david'scookies

Preheat the oven to 350ºF.  Grease an 8-inch square baking pan. Combine the butter and brown sugar in a sturdy saucepan, and set over moderate heat. Stir frequently until the mixture is bubbly and the sugar is melted, then set aside to cool slightly. Beat the eggs and vanilla into the butter-brown-sugar mixture. Combine the flour, baking powder, and salt, then stir and toss them together. Add to the first mixture and beat just until thoroughly mixed. Stir in the pecans. Spread the batter evenly in the prepared pan. Bake for about 30 minutes, or until the top is dry and a toothpick inserted in center of the brownies comes out barely clean. Remove from the oven and cool on a rack. Cut into 2-inch squares. COCONUT BUTTERSCOTCH BROWNIES: Add 1/2 cup shredded coconut to the batter. Omit the pecans , if you wish. NOTES : These are sometimes called blond brownies--they are moist and chewy with a good butterscotch flavor.

Recipe by: The Fannie Farmer Baking Book Posted to recipelu-digest Volume 01 Number 202 by Yummi357@aol.com on Nov 5, 1997

Butterscotch Brownies

1 cup of brown sugar, packed
6 ounces of butterscotch chips, melted
4 eggs
1 teaspoon of vanilla extract
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of walnuts, chopped
6 ounces of semisweet chocolate chips

Preheat oven to 350ºF. In a large bowl, combine brown sugar and melted butterscotch chips; mix well. Add eggs and vanilla and beat until well blended. Stir in flour, baking powder, and salt; mix well. Stir in walnuts and chocolate chips. Spread batter evenly in a greased 9-inch square baking pan. Bake 25 to 30 minutes, or until golden and set. Let cool in pan. Cut into 25 (1 1/2-inch) squares.

Posted by Dan Klepach Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98 Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:40