Butterscotch Brownies With Brown Sugar Butter Icing

READY IN: 2hrs




  • Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
  • Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
  • Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
  • In a bowl, stir together the flour, baking powder, and salt.
  • Beat the flour mixture into the butter mixture on low speed until incorporated.
  • Stir in the pecans.
  • Pour into the prepared pan, smoothing the top.
  • Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
  • Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
  • Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
  • Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
  • Add the melted butter mixture and beat until combined.
  • Pour over the cooled brownies and spread evenly.
  • Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
  • **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
  • Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.