Created 16 May 2017 16:52, Updated 16 May 2017 16:53

Butterscotch Brownies

From my mom

I got this recipe from my mom, and it's the only one David needs. Please check the notes section below first if you plan to double the recipe or make it dairy free.

1/4 c butter
1 c brown sugar
1 egg
3/4 c flour (I ususally use whole wheat for the depth of flavor)
1 tsp baking powder
1/2 tsp salt (sea salt is a nice option)
1/2 tsp vanilla
1/2 c walnuts (optional)

Preheat oven to 350 degrees and grease an 8-inch square pan

Warm the butter over low heat just until melted. Turn off heat/remove pan from burner and stir in the brown sugar until mixed. Stir in the egg and vanilla. Mix together the flour, baking powder, and salt in another bowl, and then stir into the brown sugar mixture. Mix in nuts, if using.

Spread into the pan and bake for 25 minutes. DO NOT OVERBAKE. Remove from the oven and cool in the pan for 15-20 minutes. Cut into bars while still warm.

When doubling, increase eggs to 3 total, and bake in 9x13 inch pan for 30 minutes. DO NOT OVERBAKE.

Pay attention to the sodium content in butter substitutes and reduce the amount of salt by half at least when using alternatives like New Balance Buttery Sticks. These get super salty, super fast.

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