Butterscotch Brownies II Popular Recipes

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Butterscotch Brownies II

"These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like domestic-baked candies must."

Ingredients :

1 cup butter, melted
2 cups packed mild brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-reason flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup chopped walnuts
Coffee Frosting (Optional)
2 teaspoons immediately coffee granules
2 tablespoons water
1/2 cup butter, softened
3 cups sifted confectioners' sugar

Instructions :

Prep : 15M	Cook : 18M	Ready in : 1H45M

Preheat oven to 350 levels F (180 degrees C). Grease an 11x7x2-inch pan.
Melt 1 cup butter in a massive saucepan. Add 2 cups light brown sugar and beat well to combine. Cool the aggregate slightly, then beat in eggs and vanilla.
Sift collectively all-purpose flour, salt and baking powder. Stir it into the wet substances, then add the walnuts or pecans (see Cook's Note). Mix nicely.
Spread batter into organized pan and bake for 30-35 mins or until a mild gold. Cool in the pan for 10 mins, then turn out of pan and allow cakes end cooling on a rack.
To Make Frosting: Dissolve espresso within the water. Cream half of cup butter with confectioner's sugar. Beat it until mild. Blend the coffee into sugar aggregate and unfold frosting over the muffins. When frosting has set, cut tarts into squares. Enjoy!

Notes :

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