1 cup butter, melted
2 cup light brown sugar
3 eggs
2 tsp vanilla
2 cup flour
1/2 tsp salt
1 1/2 tsp baking powder
1 cup chopped walnuts, pecans, etc
FROSTING
1/2 cup butter
3 cup sifted confectioners sugar
2 tsp instant coffee*
Directions
* dissolved in 2 Tablespoons hot water
These chewy squares ooze brown sugary butterscotch. They becrumb the
lips and besmear the chin, like home-baked goodies should.
Preheat oven to 350ø.
Melt butter in a large saucepan. Add sugar and beat well to mix.
Cool the mixture slightly, then beat in the eggs and vanilla.
Sift together flour, salt and baking powder. Stir it into the wet
ingredients, then add the nuts. Mix well. Spread brownies in a
greased 11 x 7 x 2-inch pan and bake at 350ø for 30 to 35 minutes or
until a light gold. Cool in the pan for 10 minutes, then turn out.
This is easiest if you up-end the pan over waxed paper, then turn the
cake right side up. Let it finish cooling on a rack.
To make the frosting, cream 1/2 cup butter with confectioners sugar.
Beat it until light, then beat in the coffee mixture. Spread over the
brownies. When frosting has set, cut in squares.
Yield: 3 dozen 2-inch or 6 dozen 1-inch squares. Polly Clingerman,
author Fast and Fabulous Hors D'Oeuvres and Holiday Entertaining
(published by The American Cooking Guild), Washington, DC
Randy Shearer
Servings: 1 servings
Butterscotch Brownies Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert
The History of Recipes
Experts have proved the existance of recipes far back into the distant past, at least as far back as ancient Egypt, and possibly even further than that. In practice though, in the main part, these old records were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. During the time of the Roman Empire a roman called Apicius created a few scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius also recounts how the ancient chefs made use of many different aromatic flavors, including a few that will be familiar to modern chefs for example bay, fennel and dill. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, such as coriander, basil and rosemary. The introduction of these new tastes was responsible for an eruption in recipe books, many of which are now in academic collections. By the arrival of the 20th century, cookbooks were highly popular mostly as a result of more people being able to read, people having more spare time and being a little richer. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Butterscotch Brownies recipe.
