If you need a good picnic or packed lunch snack then look no further. Soft and yet so chewy on the inside, those slightly crunchy edges, salty butterscotch flavour... need I say more?
These Butterscotch Brownies really are far too delicious and any attempt to be healthy or exercise self-control will be put to the test. But, they are totally worth it.
Over the years a really good brownie has always been beyond me; too cakey, too fudgy, and missing that lovely shell-like top. Until these. Finally, after plenty of experimenting, I have found the perfect balance. They only take a very short time to whip up and are completely fool proof.
Now these may well, and probably should, be classed as 'blondies' as there is no chocolate in them but, due to that lovely brown sugar, I think that the lines have been blurred enough to allow them to qualify!
Butterscotch Brownies
Ingredients:
75g Butter
175g Soft brown sugar
75g Plain flour
1 Egg beaten
1tsp Vanilla essence
1tsp Baking powder
1/2tsp Salt
50g Pecan halves chopped
Method:
Line and grease an 8inch square tin. Preheat oven to 160°C/325°F.
In a saucepan combine the sugar and butter and place on a low heat, stirring occasionally until all the butter has melted and the sugar dissolved.
Allow mixture to cool for five minutes and then whisk in the vanilla and beaten egg.
Sift the flour, salt and baking powder together into a large bowl. Add the chopped nuts and mix until coated with flour.
Sieve the butterscotch mixture into the flour to ensure that there are no lumps or bits of crystallised sugar. Mix the wet and dry ingredients together well.
Pour the batter into the prepared tin and bake for 25 minutes.
Cool in the tin and cut into squares when cool.
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