Caramel Butterscotch Brownies

Lightly caramelizing the sugar intensifies the butterscotch flavor of these brownies. Add some butterscotch chips to the batter and you have a butterscotch lover's delight.
Prep: 25 minutes Bake: 21 to 23 minutes Bake at: 350°F Yield: 9 servings Pan: 8-inch square baking pan Difficulty: easy

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup (159 grams) dark brown sugar, packed
  • 3/4 cup (90 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup walnuts or pecans, chopped
  • 1/2 cup butterscotch chips
  • Non-stick cooking spray

Directions

Making the Batter

  • Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Add the dark brown sugar to the butter and stir constantly (see "Tips") . When the mixture begins to simmer, immediately turn down the heat to low. Cook and stir constantly for 1 minute. The mixture will darken and thicken. Remove the pan from the heat and scrape the sugar mixture into a small bowl to cool. The mixture will harden somewhat.
  • Preheat the oven to 350°F.
  • In a medium bowl, sift the flour with the baking powder and salt. In a small bowl, lightly beat the egg. Spoon a small amount of the sugar mixture into the egg and whisk together. Slowly add the egg mixture to the remaining sugar mixture, whisking hard. Add the vanilla to the sugar mixture and whisk again.
  • Add the sugar mixture to the flour mixture and stir until just combined. Add the nuts and butterscotch chips to the batter and stir to evenly distribute.

Baking the Brownies

  • Prepare an 8-inch square baking pan with non-stick cooking spray. Spoon the batter into the pan and spread evenly.
  • Bake the brownies for 21 to 23 minutes at 350°F until very light brown. Do not overbake.
  • Let the brownies cool in the pan on a wire rack and then cut into squares and serve.
  • Cover the pan and store leftovers for up to 3 days. Squares can be wrapped and frozen for up to 1 week.

Tips

  • Sugar scorches quickly on the stove top. Be conservative with temperature settings and do not overcook the butter and sugar mixture.
print recipe