Favorite Menu Butterscotch Brownies II :: So Tasty
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| Butterscotch Brownies II |
"These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like domestic-baked goodies must."
Ingredients :
- 1 cup butter, melted
- 2 cups packed mild brown sugar
- three eggs
- 2 teaspoons vanilla extract
- 2 cups all-motive flour
- half of teaspoon salt
- 1 half teaspoons baking powder
- 1 cup chopped walnuts
- Coffee Frosting (Optional)
- 2 teaspoons immediate espresso granules
- 2 tablespoons water
- 1/2 cup butter, softened
- 3 cups sifted confectioners' sugar
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 1H45M |
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- Preheat oven to 350 ranges F (180 degrees C). Grease an 11x7x2-inch pan.
- Melt 1 cup butter in a massive saucepan. Add 2 cups mild brown sugar and beat properly to mix. Cool the aggregate slightly, then beat in eggs and vanilla.
- Sift together all-motive flour, salt and baking powder. Stir it into the moist ingredients, then upload the walnuts or pecans (see Cook's Note). Mix properly.
- Spread batter into organized pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 mins, then flip out of pan and let brownies finish cooling on a rack.
- To Make Frosting: Dissolve espresso within the water. Cream half cup butter with confectioner's sugar. Beat it till mild. Blend the coffee into sugar aggregate and unfold frosting over the cakes. When frosting has set, reduce muffins into squares. Enjoy!
Notes :
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