Brownies: Butterscotch Brownies

 

Butterscotch Brownies

8 Tbs. butter
1 cup dark brown sugar (I use a little less)
1 egg
1 tsp. vanilla
Pinch salt (I used 1/2 tsp. which was just right)
1 cup flour
1 cup toasted pecans (technically optional but I think they're a necessity)

Preheat the oven to 350F. Line an 8x8 metal pan with foil and grease it.

Melt the butter, transfer it to a bowl and, using a mixer, beat in the sugar until the mixture is very smooth. Beat in the egg, salt, and vanilla. Stir in the flour. Stir in the nuts.

Transfer batter to the prepared pan and bake 20 to 25 minutes or until just barely set. Do not overbake!

From How to Cook Everything, Mark Bittman

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CM & Biscuits notes:

They're everything a butterscotch brownie should be - chewy and toothsome, with a deep caramel flavor. These aren't your average boring Blondies. We finished the entire pan in less than 24 hours, and the children didn't even get a taste.

Add a handful of chocolate chips if you like - or sprinkle chocolate chips on top when they first come out of the oven,    and when the chips have melted, spread them over the top.

Don't sub in walnuts for the pecans - too strong a flavor.  But macadamias would be awesome!

DO NOT overbake!

Make a double batch - you will be glad you did.