"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butterscotch Brownies Recipe

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

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Wednesday, September 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter, softened
1/2 c. light brown sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. nuts, chopped (optional)
Frosting:
1/2 c. butter
1 c. brown sugar
4 T. milk
1 tsp. vanilla
2 c. powdered sugar

Directions:
Directions:
Melt butter; add sugar and eggs. Sift together flour, baking powder and salt. Stir in vanilla and nuts. Pour into a 9x13 greased pan. Bake at 350 F. for 25-30 minutes.

Frosting: Bring butter and brown sugar to a boil over a low heat; add 4 milk and vanilla. Cool until lukewarm. Gradually add powdered sugar and beat until thick. Cool and frost.

Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Susie Scanlon from the south side of Chicago introduced us to these little goodies!

 

 

 

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