"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Butterscotch Brownies Recipe

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This recipe for Butterscotch Brownies, by , is from The Ryan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Haas
Added: Thursday, June 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 sticks unsalted butter
2 cups packed light brown sugar
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 large eggs
1 1/2 tsp. vanilla extract
1 cup flaked, sweetened coconut (optional)
1 cup chopped pecans
confectioners' sugar

Directions:
Directions:
Heat oven to 350 degrees. Generously grease a 9 X 13 baking pan. Add a tablespoon or two of flour to the pan, then tilt and shake it from side to side until evenly dusted. Knock off excess flour. Heat butter in a medium pan over low heat. When almost melted, stir in brown sugar. Increase heat slightly and cook the mixture just until bubbly, then pour into a medium mixing bowl. Cool for 5 minutes, but no longer. Meanwhile, sift the flour, baking powder, and salt into a separate bowl and set aside. With mixer, beat the eggs into the sugar mixture one at a time. Beat well after each addition. Then blend in vanilla. Stir the dry ingredients into the sugar mixture until blended. Add the coconut and pecans and stir again until evenly blended. Spread the batter evenly in the pan. Bake brownies on the center oven rack for 22-25 minutes, until the surface is golden brown and firm to the touch and a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool. While warm, use a sieve to dust brownies with confectioners' sugar. Cool brownies completely before slicing. Makes 20 or more bars.

 

 

 

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