Recipe: Butterscotch Brownies

BUTTERSCOTCH BROWNIES



"I've been making these brownies since I was little. They were my family's favorite for two simple reasons: none of us (except my mom) appreciated the taste of chocolate yet, and they were the easiest thing in the world to make. Many years later, we've all realized what we were missing in the chocolate department, but we still whip these up whenever we need something we know everyone will love. They have gone to beach picnics, bake sales, dinner parties, class trips, and family gatherings for years, and I have never had any to take home. Which is a real shame, because they're always better the next day." - Nina Bramhall

1 cup (2 sticks) unsalted butter
2 cups (well-packed) light brown sugar
2 large eggs, beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup coarsely chopped walnuts (optional)

Heat the oven to 350 degrees F. Butter an 8x10-inch baking pan.

Melt the butter in a medium saucepan over low heat. Remove from heat and add the sugar. Combine well. Let the mixture cool to room temperature.

Transfer the room temperature mixture to a large mixing bowl. Add the eggs, mixing while adding.

Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well-combined stir in the vanilla and the walnuts, if using. Scrape the batter into the pan.

Bake the brownies for 35 to 45 minutes, or until a knife comes out clean. Remove from the oven and let the brownies cool for about 20 minutes before cutting.

Serve them right out of the pan or arrange on a platter.

Makes 20 brownies
Source: Potluck at Midnight Farm by Tamara Weiss