| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
20 |
Servings |
INGREDIENTS
| 3/4 |
|
Stick butter |
| 1 |
c |
Dark brown sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 2/3 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.
Combine the butter and brown sugar in a sturdy saucepan, and set over
moderate heat. Stir frequently until the mixture is bubbly and the sugar is
melted, then set aside to cool slightly. Beat the eggs and vanilla into the
butter-brown-sugar mixture. Combine the flour, baking powder, and salt,
then stir and toss them together. Add to the first mixture and beat just
until thoroughly mixed. Stir in the pecans. Spread the batter evenly in the
prepared pan. Bake for about 30 minutes, or until the top is dry and a
toothpick inserted in center of the brownies comes out barely clean. Remove
from the oven and cool on a rack. Cut into 2-inch squares. COCONUT
BUTTERSCOTCH BROWNIES: Add 1/2 cup shredded coconut to the batter. Omit the
pecans , if you wish.
NOTES : These are sometimes called blond brownies--they are moist and
chewy with a good butterscotch flavor.
Recipe by: The Fannie Farmer Baking Book
Posted to recipelu-digest Volume 01 Number 202 by Yummi357@aol.com on Nov
5, 1997
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