Prep 10 mins
Cook 25 mins
From "Treasury of Southern Baking", 1993, one of my all-time favorite brownie treats.
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup firmly packed dark brown sugar
- 4 tablespoons butter (softened, at room temperature)
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 cup chopped nuts
- Preheat oven to 350 degrees.
- Line 7x11x1 inch pan with foil.
- Spray with vegetable oil spray.
- Combine flour, baking powder and salt in a medium bowl; set aside.
- In another bowl combine butter and brown sugar with electric mixer; beating until light and fluffy.
- Add egg and vanilla.
- Beat just until well combined.
- Gradually add flour mixture to this.
- Beat until just combined.
- Stir in nuts (batter will be quite thick).
- Spoon into prepared pan.
- Spread evenly with a rubber spatula.
- Bake 20 to 25 minutes or until toothpick inserted in center of brownie comes out clean.
- Don't over-bake!
- Remove foil.
- Cool on wire rack before cutting into squares.
- Store in airtight container up to 3 days.
I've already posted for this recipe but I want to add a comment. To get a stronger butterscotch flavor I used dark brown sugar and added about 1Tablespoon or so of molasses (more for a stronger flavor). I also used butterscotch chips...it turned out wonderful. One of the things I like about this bar is that sometimes I end up with 2-3 different types of chips and this bar is great for using up different flavors of chips. I've used chocolate, white chocolate, peanutbutter, butterscotch...great!
i was looking for a great butterscotch brownie,and i'm sorry this just wasn't it.i found it to be to doughy and not enough butterscotch flavor.
Great finish to a casual meal. I pulled it out of the oven right at 20 minutes and it was perfect.