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

See also  Key Lime Cake II

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
Butterscotch Brownies II

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