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Brownies: Butterscotch Brownies II




Source of Recipe


Tamara Weiss


List of Ingredients




1 cup (2 sticks) unsalted butter

2 cups (well-packed) light brown sugar

2 large eggs, beaten

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

3/4 cup coarsely chopped walnuts (optional)



Recipe



Heat the oven to 350 degrees and butter an 8 x l0-nch baking pan.

Melt the butter in a medium saucepan over low heat. Remove from heat and add the sugar. Combine well. Let the mixture cool to room temperature, then transfer to a large mixing bowl. Add the eggs, mixing while adding.

Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well combined stir in the vanilla and the walnuts, if using.

Scrape the batter into the pan. Bake the brownies for 35 to 45 minutes, or until a knife comes out clean. Remove from the oven and let the brownies cool for about 20 minutes before cutting. Serve them right out of the pan or arrange on a platter.

Makes 20 Brownies