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Prep 15 mins
Cook 45 mins
A food-processor version of this favorite brownie from the "Process This!" cookbook. There is also a double butterscotch version and chocolate chip version included.
- 1 cup light brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 1 1⁄2 cups unsifted all-purpose flour (stir well before measuring)
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 3⁄4 cup unsalted butter (cold from refrigerator--cut into 1 tablespoon pats)
- 2 cups pecans
- 2 large eggs
- 1⁄3 cup milk or 1⁄3 cup half-and-half
- 1 tablespoon vanilla
- Preheat oven to 350°F.
- Grease and flour a 9 x 9 x 2 inch baking pan.
- In food processor, pulse sugars for 5 seconds.
- Break up any sugar lumps and pulse again.
- Repeat until there are no lumps.
- Add flour, baking powder and salt and pulse for 5 seconds to combine.
- Scatter the butter pats evenly on top and pulse 5 seconds.
- Scrape the work bowl, pushing any butter chunks to bottom.
- Pulse again.
- Repeat until mixture is texture of coarse meal.
- Add pecans.
- Pulse 5 quick times.
- Scrape bowl and repeat until nuts are fairly finely chopped.
- Add the eggs, milk and vanilla.
- Pulse 5 times.
- Scrape the work bowl, then pulse quickly 2 to 3 times until a batter forms.
- Scoop into the prepared pan and spread evenly.
- Bake on middle rack until there's only slight"give" when you press on the top, 45 to 50 minutes.
- Cool the brownies in the pan on a wire rack until completely cool.
- Cut into 16 bars.
- Chocolate Chip Brownies: When finished mixing dough (as above) sprinkle 1 cup semisweet chocolate chips over batter, stir in and then spread into pan.
- Double Butterscotch Brownies: Prepare as directed for Chocolate Chip Brownies, but substitute 1 cup butterscotch chips for chocolate chips.
This was so easy using the food processor. I love butterscotch and these hit the spot! I shared them with my coworkers and you got rave reviews from them. Made for Holiday Tag Game. Thanks for sharing Sharlene.