We had a neighbor, Ms Sandra, growing up that made the most delicious brownies. They weren’t chocolate, but they were heavenly. The problem was that she wouldn’t share the recipe. No matter how hard I tried, she just wouldn’t share.
Imagine my surprise to finally find the recipe. And they taste every bit as good as I remember!
Making the butterscotch is a fairly simple process, but can very easily be messed up.
The key is in the cooking time. You must bring the sugar to a boil but not allow it to boil for too long. If you boil it for too long it becomes a hard mass of goo. It will be completely unusable.
If done correctly, the brown sugar will be soft and subtle.
Adding the egg take a bit of finesse as well. If you wait too long, the brown sugar will harden, so you have to add the egg while it is still fairly warm. Obviously you do not want the egg to cook though. So beating vigorously is a must!
I opted not to use the nuts. If I were to add nuts, I think walnuts would be a nice flavor addition.
The brownies themselves have a lovely butterscotch flavor. They are crisp on the outside and gooey on the insides. They are amazing, and they will not last long!
BUTTERSCOTCH BROWNIES
1/4 Cup Butter
1 Cup brown Sugar
1 Egg
1 Teaspoon Vanilla
1/2 Cup All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Finely Chopped Nuts (Optional)
Heat oven to 350 degrees. Melt butter in a saucepan. Add brown sugar and bring to a boil. Remove from heat and cool to lukewarm. Beat in vanilla and egg. Sift flour with baking powder and salt. Stir into brown sugar mixture. Add nuts if using. Pour batter into a greased 9x9 inch baking pan. Bake 20 to 25 minutes. Cut into bars once cool.
Sounds yummy!!