Butterscotch Brownies II So Tasty

Thursday, July 25, 2013

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Butterscotch Brownies II

"These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked sweets should."

Ingredients :

1 cup butter, melted
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
half of teaspoon salt
1 half teaspoons baking powder
1 cup chopped walnuts
Coffee Frosting (Optional)
2 teaspoons instantaneous coffee granules
2 tablespoons water
1/2 cup butter, softened
3 cups sifted confectioners' sugar

Instructions :

Prep : 15M	Cook : 18M	Ready in : 1H45M

Preheat oven to 350 ranges F (a hundred and eighty degrees C). Grease an 11x7x2-inch pan.
Melt 1 cup butter in a huge saucepan. Add 2 cups mild brown sugar and beat well to mix. Cool the aggregate slightly, then beat in eggs and vanilla.
Sift collectively all-cause flour, salt and baking powder. Stir it into the wet elements, then upload the walnuts or pecans (see Cook's Note). Mix nicely.
Spread batter into organized pan and bake for 30-35 mins or until a light gold. Cool within the pan for 10 minutes, then flip out of pan and permit truffles end cooling on a rack.
To Make Frosting: Dissolve espresso within the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the espresso into sugar aggregate and unfold frosting over the brownies. When frosting has set, reduce cakes into squares. Enjoy!

Notes :

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