Monday, October 5, 2009

Butterscotch Brownies



These really are about the most fantastic/easiest dessert ever. They are my go-to when I remember last minute that I am supposed to bring a dessert because I pretty much have everything on hand. 

This recipe is simplified and reduced from the version that I learned working in the BYU Pastry Kitchen that makes 216 brownies and uses 10 pounds of brown sugar. This one makes a more manageable 24 brownies (a 9x13 pan).

BYU Butterscotch Brownies

1/2 cup margarine
2 1/4 cups brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 tsp. baking powder
1 tsp. salt
2 cups flour
opt. 1 cups walnut halves

Cream margarine and brown sugar. Add eggs, and vanilla. Combine with baking powder, salt, and flour, mixing just until batter is consistent. Add walnuts. Spread in 9x13 baking pan (try to make it even, but it will melt and spread out a little). Place in oven at 350 for about 19 minutes- Watch carefully, they burn easily! Take out when an inserted knife comes clean and they have fallen.

Cream Cheese Icing
4 oz cream cheese
1/4 cup margarine
1/4 tsp. vanilla
2 cups powdered sugar

Combine and spread on cool brownies. 


Top with crumble heath bar- YUM!

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