Butterscotch Brownies II
Butterscotch Brownies II are a delicious and easy to make brownie. They are perfect for any occasion!
Ingredients
- 1 cup butter, melted
- 2 cups packed light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup chopped walnuts or pecans
- 2 teaspoons instant coffee granules (optional) OR 1 tablespoon espresso powder (optional)
- 2 tablespoons water OR
- 2 tablespoons milk OR
- 2 tablespoons heavy cream (whatever you have on hand) optional if using the liquid, also add 1 teaspoon vanilla extract to the mix.
- ½ cup butter, softened
- 3 cups sifted confectioners’ sugar
Instructions
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease an 11x7x2-inch pan with butter.
2. In a large saucepan, melt 1 cup of butter. Add 2 cups of packed light brown sugar and mix well to combine. Cool the mixture slightly, then beat in 3 eggs and 2 teaspoons vanilla extract.
3. Sift together 2 cups all-purpose flour, ½ teaspoon salt and 1 ½ teaspoons baking powder into a bowl. Stir it into the wet ingredients from the saucepan until just combined, then add 1 cup chopped walnuts or pecans (see Cook’s Note below). Mix well once more.
4a) If using instant coffee granules: Dissolve 2 tablespoons of coffee granules in 2 tablespoons water before adding it to the batter along with optional 1 teaspoon vanilla extract
4b) If using espresso powder: Add 1 tablespoon espresso powder directly to the batter along with optional 1 teaspoon vanilla extract
5) Spread batter evenly into prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached
6) Allow brownies to cool in pan for 10 minutes before turning them out onto a wire rack to
Nutrition Facts
- Serving size: 1 brownie
- Calories: 210
- Fat: 10 g
- Saturated fat: 5 g
- Unsaturated fat: 4.5 g