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Butterscotch brownies with chocolate chips

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Sugar Bowl Mix: Butterscotch brownies with chocolate chips

Sunday, January 16, 2011

Butterscotch brownies with chocolate chips

Today I am being featured on Mama's Little Nestwork! I was so honored when Mama Hen said she wanted to feature me. Mama Hen was one of my first supporters in the blogging community. She has such a giving and positive spirit and I know I'll always feel uplifted and encouraged after I visit her blog, Mama's Little Chick and her supportive community, Mama's Little Nestwork. Please check out her blogs, if you don't know about them already. If you're visiting from The Nestwork, welcome!

Last week these butterscotch brownies pulled us out of a slump. It was one of those weeks that seemed done for by Tuesday night. Baking is one of our go-to activities when our souls need a little lifting, when we need some positive together time. So Wednesday after school Katie and I baked. She cracked an egg for the first time, sifted all the flour and "tested" far too much brown sugar and butter "just to make sure it tasted good." Our week seemed saved.

The original recipe - a staple of my childhood - comes from The Joy of Cooking. We add chocolate chips instead of walnuts and I double the recipe to make a thicker and chewier brownie.

Crunchy on top but tender and gooey in the middle, these brownies are rich with buttery butterscotch flavor. Caroline says these are "the most delicious brownies I've ever eaten!" Try a batch. I think you'll agree!

1/2 cup butter (1 stick)
2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 cup all purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chips

Melt the butter in a saucepan over low heat. Stir in the brown sugar until it dissolves. Pour into a mixing bowl and let cool slightly.

Add the eggs one at a time and beat well. Add the vanilla.

Add the sifted flour, baking powder, and salt.

Beat until well blended.

Add the chocolate chips.

Pour into a greased 8 inch pan. Bake for 25 minutes at 350 degrees, or until the brownies are golden brown on top. They will still be gooey in the middle. Do not over bake!

Cool on a rack and then place in the refrigerator for one hour before serving.


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Find the recipe to print here.

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