Fantastic Fudgy Butterscotch Bars Food

BUTTERSCOTCH BROWNIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
• Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
• Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
• Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
• To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

BROWN BUTTER BLONDIES WITH CHOCOLATE AND PECANS

Steps:

• Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide for more information.
• As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity).
• Add the ice (or ice water) into the butter to help cool it down. If adding bourbon, let the butter cool down further before adding the alcohol. The brown butter can be used when it's slightly warmer than room temperature.
• Line a 8 x 8 inch pan with parchment paper. Preheat oven to 350°F / 180°C.
• Place the butter, sugar, and salt in a large bowl. Using a hand held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.
• Add the eggs and mix for about 4 - 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.
• Mix in the vanilla well.
• Add the flour and fold it in about 75 - 80% of the way.
• Add almost all of the chocolate and pecans (leave a few pieces to sprinkle on top). Fold them in until all the flour is mixed through, and your add ins are evenly mixed through as well.
• Scrape the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate and pecans over the surface.
• Bake in a preheated oven for about 25 - 30 minutes. The blondies will puff up as they bake - this is normal.
• Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate - they should be at room temperature).
• Once cooled and set, the blondies are ready to be enjoyed!
• To get clean edges, use a clean sharp knife to cut through the blondies, making sure to wipe the blade after each cut.
• These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 - 8 days.
• If you want to keep them for longer, wrap them in plastic wrap and foil, and store in the freezer for up to 3 months.

FUDGY BUTTERSCOTCH BARS

Steps:

• Preheat oven to 180 degrees celcius.
• Grease pan.
• In a saucepan, melt chocolate chips with the 2 tablespoons of margarine and condensed milk.
• Stir constantly and set aside when mixture is well blended and looks smooth.
• In another saucepan, melt 1 cup of margarine over low heat.
• Remove from heat and add brown sugar and eggs.
• Blend well.
• Add the rest of the ingredients (flour, coconut, vanilla, salt, etc) and mix well.
• Spread half of this batter into the pan then layer the chocolate mixture by tablespoonfuls over the batter.
• Now spread the remaining batter over this chocolate layer.
• With the tip of a knife, swirl slightly to create a marble appearance.
• Bake for 30- 35 minutes or until slight golden brown and center comes out clean when a toothpick is inserted.
• Cool for at least 45 minutes.
• Cut into bars.

FANTASTIC FUDGY BUTTERSCOTCH BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13x9-inch baking pan.
• In a medium saucepan (can make in the microwave also), combine the chocolate chips, 2 Tbsp butter and sweetened condensed milk; cook over low heat until chocolate is melted, and the mixture is smooth (stirring constantly); set aside.
• In a large saucepan, melt 1 cup butter over low heat; remove from heat.
• Add in the brown sugar and eggs; whisk/blend well.
• Add in all the remaining ingredients (not the melted chocolate mixture) mix well.
• Spread half of the batter into the greased pan, just spread with hands, as the batter is a bit thick.
• Drizzle/pour the chocolate mixture over the batter in the pan; carefully spread to cover.
• Drop the remaining batter by tablespoonfuls over the chocolate mixture (it does not have to cover completely).
• With a tip of a knife, swirl slightly to marble the mixture.
• Bake for 25-30 minutes, or until light and golden brown, and the center is set (don't overbake!).
• Cool 1 hour until completey cooled.
• Cut into bars-- delicious!