Butterscotch Brownies
Soo...it's the middle of July! I found this fall recipe and HAD to share it with you! They are awesome brownies to make ANY time of the year. But, the color and flavor are perfect for fall. They would be a great addition to any fall gathering, especially Thanksgiving!
I stumbled upon this recipe in a church cookbook under "Late Pentecost" recipes. The brownies have a wonderful texture! Crisp on the outside from the butter and brown sugar and gooey on the inside. I topped them with mini chocolate chips. I did not put the pecans in as the recipe calls for. But, YOU should! :) Bake 'em, eat 'em, share 'em, enjoy 'em!
Fresh out of the Oven!
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Original recipe
Butterscotch Brownies
Ingredients
2 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
1 12-ounce pkg (2 cups) butterscotch chips)
1/2 cup butter
2 cups brown sugar
4 medium eggs
1 tsp. vanilla extract
1 cup chopped pecans (optional, but you should totally do it.)
Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish and set aside. In small bowl combine flour, baking powder and salt. Using a double broiler (or pan with glass bowl) melt butter and butterscotch chips and stir until smooth. Pour mixture into a large bowl and stir in brown sugar. Cool for 5 minutes. Beat in eggs and vanilla extract. Gradually stir in flour mixture and pecans. Pour into prepared baking pan. Bake for 30 minutes. Makes 35 2-in. Squares
Recipe is from "Keeping the feast"
