| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | Eggs | |
| 1 | c | Sugar |
| 3/4 | c | Flour |
| 1/2 | c | Chopped walnuts |
| 1/8 | ts | Salt |
| 1/4 | c | Cocoa |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Butter or margarine |
| 1 1/2 | c | Brown sugar |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 1 1/2 | c | Flour |
| 1/4 | ts | Salt |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
CHOCOLATE LAYER BUTTERSCOTCH LAYER Chocolate layer first 2 eggs 1 cup sugar 3/4 cup flour 1/2 cup chopped walnuts 1/8 tsp salt 1/4 cup cocoa 1/2 cup butter or margarine Beat 2 eggs 'til foamy. Add sugar, flour, nuts, and salt. Melt cocoa and butter together in saucepan. Add to egg mixture and blend well. Spread in greased 9 x 13 pan. Set aside. Butterscotch layer next 1/2 cup butter or margarine 1 1/2 cups brown sugar 2 eggs 2 tsp vanilla 1 1/2 cups flour 1/4 tsp salt 1/2 cup chopped walnuts Cream butter and brown sugar. Add eggs and vanilla. Beat until well mixed. Add flour, salt, and nuts. Spoon over chocolate layer in small blobs, and spread as best you can. Bake at 350 F (or 180 C) for 30 minutes 'til brownies begin to pull away from pan. Note: I usually do it opposite so that I can use one bowl, and they're just as yummy. My family hates walnuts, so I never get to taste them in these, though I bet they would be *wonderful* (poor Mom ~- she's always sacrificing -- can't you just hear those violins playin'...). I bet just the butterscotch part would be yummy baked in a 9 x 9 or 8 x 8 pan. I'm going to go home and try it (maybe *with* walnuts) because that's my favorite part. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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