Butterscotch Brownies II Best Dishes

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Butterscotch Brownies II

"These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked chocolates must."

Ingredients :

1 cup butter, melted
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-motive flour
half of teaspoon salt
1 half of teaspoons baking powder
1 cup chopped walnuts
Coffee Frosting (Optional)
2 teaspoons on the spot coffee granules
2 tablespoons water
half cup butter, softened
three cups sifted confectioners' sugar

Instructions :

Prep : 15M	Cook : 18M	Ready in : 1H45M

Preheat oven to 350 degrees F (180 ranges C). Grease an 11x7x2-inch pan.
Melt 1 cup butter in a large saucepan. Add 2 cups mild brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then upload the walnuts or pecans (see Cook's Note). Mix nicely.
Spread batter into prepared pan and bake for 30-35 mins or until a light gold. Cool within the pan for 10 minutes, then flip out of pan and allow truffles end cooling on a rack.
To Make Frosting: Dissolve espresso within the water. Cream half cup butter with confectioner's sugar. Beat it until light. Blend the espresso into sugar combination and spread frosting over the cakes. When frosting has set, reduce cakes into squares. Enjoy!

Notes :

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