Last week I found a simple recipe in the LA Times that begged to be tried. I had all the ingredients but one in stock, and that missing one was simple enough to purchase. So yesterday morning while Jer was on the golf course I did some baking. And was I pleased with the results, pleased enough to pass the recipe on to you.
BUTTERSCOTCH BROWNIES
3/4 cup + 2 tablespoons flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1 cup + 2 tablespoons dark brown sugar
5 tablespoons butter, melted
1 extra-large egg
1/2 + 1/8 teaspoon vanilla extract
1/2 cup chopped toasted walnuts
1. Heat the oven to 325 degrees.
2. In a medium bowl, sift together the flour, baking powder and salt and set aside.
3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.
4. Stir in the dry ingredients, then fold in the nuts.
5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.
6. Remove from heat and cool slightly before serving.
These are very sweet, so when our kids dropped over in the afternoon I served them with a dollop of Redi-Whip on the top, which provided a taste balance to the sweetness. And it dressed up the brownie, making it look like a nicedessert. My daughter-in-law asked for the recipe, so I do believe it passed muster!
Anyway, it's yours to try now. The recipe in the newspaper was adapted from a bakery in Los Angeles called Clementine's. I've never heard of it before, but I just may have to scout out its location when I go into the city next time and see what other goodies they might entice me with!
Happy eating!
3 comments:
sounds heavenly. I love butterscotch.
Yummy. Just in time for a grand kids visit, too.
You're giving me the munchies something fierce! You demon of sweets and treats....vile temptress!
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