Butterscotch Brownies Melissa Clark Food

BUTTERSCOTCH BROWNIES

Steps:

• Preheat the oven to 350°F. Spritz a 13 x 9 inch non stick pan with baking spray. Set aside.
• To toast the nuts: Spread the walnuts in a single layer on a baking sheet. Toast for 6-8 minutes at 350°F then cool completely before adding to the batter.
• Sift together the all purpose flour, baking powder and salt. Set aside.
• In a medium sauce pan, melt together the butter and brown sugar over medium heat. Cook for 2-3 minutes until the sugar has melted, stirring constantly.
• Remove from the heat and pour into a large mixing bowl. Cool just until it's warm to the touch.
• Use a hand mixer to beat in the vanilla and the eggs one at a time. Gradually add the dry ingredients and continue to beat until moistened. The batter will be stiff.
• Mix-in half of the butterscotch chips and all of the toasted walnuts by hand.
• Spread the batter into the pan and sprinkle the top with the remaining butterscotch chips. Press gently into the batter.
• Bake for 30 minutes or until a toothpick inserted into the center comes back with moist crumbs and the top is lightly golden.
• Cool to room temperature before attempting to cut into squares and remove from the pan. Store in an airtight container at room temperature.

BUTTERSCOTCH BROWNIES

Steps:

• Heat oven to 350³F.
• Grease bottom and sides of square pan, 8x8x2 inches, with shortening.
• Melt butter in 1 1/2 quart saucepan over low heat; remove from heat.
• Stir in brown sugar, vanilla, milk and egg.
• Stir in remaining ingredients.
• Spread in pan.
• Bake about 25 minutes or until golden brown.
• Cool 5 minutes in pan on wire rack.
• For brownies, cut into 4 rows by 4 rows while warm.

FUDGY BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350F degrees.
• Cream shortening and sugar, add the rest in given order.
• Grease a 9" x 13" baking pan.
• Pour batter into pan, and bake 25 minutes.
• Cool for 10 minutes and then cut into squares.

NESTLE' CHEWY BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, baking powder, and salt in a medium bowl; set aside.
• Beat butter, brown sugar, and vanilla extract in a large mixer bowl until creamy.
• Beat in eggs.
• Gradually beat in flour mixture.
• Stir in 1 cup morsels, and nuts.
• Spread into ungreased 13x9-inch baking pan.
• Sprinkle with remaining morsels.
• Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean.
• Cool in pan on wire rack.

BUTTERSCOTCH BROWNIES

Steps:

• In a small saucepan, melt 1/3 cup butter. Add 2/3 cup brown sugar, coconut, and 3/4 cup pecans and mix well. Pat mixture evenly into a greased 13x9x2 baking pan.
• In a large mixing bowl beat 1/2 cup butter on medium-high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt and beat until combined.
• Beat in eggs and vanilla until combined. Add flour and beat well.
• Stir in 1/2 cup pecans and marshmallows.
• Spoon small mounds of batter over base in pan. Carefully spread to cover.
• Bake for 20 minutes at 350 degrees. Mixture should be evenly browned; center may jiggle slightly when shaken. Cool in the pan on a wire rack. Cut into bars when completely cooled.
• If desired, serve with a drizzle of caramel topping.

BUTTERSCOTCH BROWNIES- MELISSA CLARK

Steps:

• Preheat oven to 350 and grease a 9x9 or 9x13 pan.
• In a small saucepan melt and then brown the butter.
• Pour butter immediately into a large mixing bowl and add brown sugar. Whisk until smooth.
• Let mixture cool until it will not curdle the eggs.
• Whisk eggs and vanilla into the mixture until smooth and glossy.
• Add dry ingredients in order, whisking between additions.
• Fold in nut or chocolate chips if using.
• Pour batter into pan. Sprinkle with flaky sea salt (optional) and bake until top is firm ~25-35 min. for 9x9 pan and ~20-30 min. for 9x13 pan.
• Let cool in pan and then cut into small bars.

OLD-FASHIONED BUTTERSCOTCH PUDDING

Steps:

• Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
• In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
• Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
• Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
• Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
• Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
• When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
• Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
• Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.

BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350.
• Melt shortening and butterscotch over low heat, stirring constantly.
• Cool.
• Blend in sugar and vanilla.
• Add eggs, one at a time, beating well after each addition.
• Add dry ingredients and pour into greased pan.
• Bake 35-40 minute.
• Cut while warm.

BUTTERSCOTCH BROWNIES

Steps:

• Heat oven to 350°F.
• Heat shortening over low heat until melted,remove from heat.
• Mix in brown sugar, egg and vanilla.
• Stir in remaining ingredients.
• Spread in greased baking pan (8x8x2 inches).
• Bake 25 minutes.
• Cut into 1 3/4 inch squares while still warm.
• Makes 1 1/2 dozen.

DOT'S BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350 degrees, or 325 degrees if using pyrex or glass.
• Melt brown sugar and butter together. Cool mixture for about 5 minutes.
• Add eggs.
• Mix flour, baking powder, salt, vanilla and nuts together.
• Add to other mixture.
• Mix well.
• Bake in greased 9 x 13 pan at 350 degrees for 30 minutes ~ if using pyrex or glass, reduce temperature to 325 degrees for 30 minutes.
• Top with chocolate frosting, if desired ~ I usually don't!