Saturday, May 4, 2013
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| Butterscotch Brownies II |
"These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like domestic-baked sweets have to."
Ingredients :
- 1 cup butter, melted
- 2 cups packed mild brown sugar
- three eggs
- 2 teaspoons vanilla extract
- 2 cups all-reason flour
- half teaspoon salt
- 1 half teaspoons baking powder
- 1 cup chopped walnuts
- Coffee Frosting (Optional)
- 2 teaspoons instantaneous coffee granules
- 2 tablespoons water
- 1/2 cup butter, softened
- 3 cups sifted confectioners' sugar
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 1H45M |
|---|
- Preheat oven to 350 degrees F (a hundred and eighty ranges C). Grease an 11x7x2-inch pan.
- Melt 1 cup butter in a massive saucepan. Add 2 cups mild brown sugar and beat properly to mix. Cool the mixture barely, then beat in eggs and vanilla.
- Sift together all-reason flour, salt and baking powder. Stir it into the wet substances, then upload the walnuts or pecans (see Cook's Note). Mix nicely.
- Spread batter into organized pan and bake for 30-35 mins or until a mild gold. Cool inside the pan for 10 mins, then flip out of pan and let brownies end cooling on a rack.
- To Make Frosting: Dissolve coffee inside the water. Cream 1/2 cup butter with confectioner's sugar. Beat it till light. Blend the coffee into sugar aggregate and unfold frosting over the muffins. When frosting has set, reduce muffins into squares. Enjoy!
Notes :
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