King Butterscotch Brownies

TwoCarolines_ButterscotchBrownies

Being so far away from home can be a bit hard at times, and to make me feel connected to my roots and my people, so sometimes I make a favorite recipe that makes me feel a bit closer. This week, I wanted to make a recipe that was a favorite of my Aunt’s and my Grandpa’s. This was a common request from both of them, so I thought it was only fitting. I decided to change up the type of brown sugar I used—a combination of half light and half dark brown for a bit of a Christmas vibe. Also, I browned the butter and added a pinch of salt to the brownie batter and the frosting, because I’m like that. And ooooweeee, it was good! These changes added a bit more depth and flavor to an already over-the-top-scrumptious dessert. So, be like a King and get yours! 

BUTTERSCOTCH BROWNIE BATTER:
1 cup flour
1/2 t. baking soda
pinch of salt
3/4 cup brown sugar
3/4 cup dark brown sugar
2 eggs
1/4 cup browned butter
1 t. vanilla
1 cup chopped nuts (optional—I eliminated this for texture reasons) 

Preheat oven to 325 degrees. Brown butter in small saucepan. Whisk the rest dry ingredients together; add eggs and vanilla to butter and whisk until combined. Mix butter mixture into dry ingredients until combined well. If you choose to add nuts, stir them in at this point. Pour into greased 8×8-inch baking pan. Bake for 40 minutes. Spread hot cake with the following:

FROSTING:
1 cup brown sugar
pinch salt
3 tablespoon butter
1/4 cup milk
1 1/2 cup powdered sugar

Combine brown sugar and butter; bring to a boil stirring constantly. Add milk and boil slowly for 3 minutes. Whisk in powdered sugar until well-combined and somewhat thick. Spread on hot cake and cool. Once completely cooled, slice up brownies and try to eat only one at a time, you gluttons! 

Does this look like candy? Cause it tastes like it!

TwoCarolines_ButterscotchBrownies2

4 thoughts on “King Butterscotch Brownies

  1. These look delicious! Will you double check the ingredients? It shows 2 steps of
    3/4 c. Dark brown sugar and no cocoa powder. I am planning to make these, they look so good!

    Like

    • Hi Alicia! It seems wrong, but it’s oh-so right! These have the consistency of a brownie, but no cocoa powder, it’s all the brown sugar that makes these so chewy and soft. So there’s 3/4 cup regular brown sugar and 3/4 cup dark brown sugar to make 1 1/2 cups total of brown sugar. Let us know what you think! They taste just like candy!

      Like

  2. Pingback: Butterscotch Cookies | twocarolinesdotcom

  3. Pingback: Dense Dark Chocolate Brownies with Walnuts | twocarolinesdotcom

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