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: 21-23 minutes Bake at: 350° Makes: 9 servings Pan: 8-inch square baking pan Difficulty: easy
Ingredients:
4 tablespoons (1/2 stick) butter
3/4 cup (159g) dark brown sugar, packed
3/4 cup (90g) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 large egg, beaten
1/2 teaspoon vanilla extract
1/2 cup walnuts or pecans, chopped
1/2 cup butterscotch chips
Cooking spray
Directions:
Melt butter in a medium, heavy-bottomed saucepan on medium heat. Add dark brown sugar and stir constantly. When mixture begins to simmer, immediately turn down heat to low. Cook and stir constantly for 1 minute. Mixture will darken and thicken. Remove pan from heat and scrape sugar mixture into a small bowl to cool. Mixture will harden somewhat.
Pre-heat the oven to 350°.
In a medium bowl, sift flour with 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 to somewhat combine. Slowly add egg to remaining sugar mixture, whisking hard. Add vanilla to sugar mixture and whisk again. Add sugar mixture to flour mixture and stir until just combined. Add nuts and butterscotch chips and stir to evenly distribute.
Prepare an 8-inch square baking pan with cooking spray. Spoon batter into pan and spread evenly. Bake 21-23 minutes at 350° until brownies are very light brown. Do not overbake. Let cool in pan on a wire rack, cut into squares and serve. Cover pan and store for 3 days. Leftover squares can be wrapped and frozen for 1 week.
Tips:
- Sugar can scorch quickly on the stove top. Be conservative with temperature settings and don't overcook.