July 28, 2012

Butterscotch Brownies with Brown Sugar Butter Icing

For the Butterscotch Brownies

3 cups all-purpose flour
1 TBS baking powder
1 tsp. salt
1 cup unsalted butter, softened
3 cups packed brown sugar
4 large eggs
1 TBS vanilla

For the Icing

1 cup unsalted butter
2 cups packed brown sugar
heaping 1/4 tsp. salt
4 cups sifted confectioners' sugar
1/3 cup half-and-half
1 TBS vanilla

1.  For the Brownies:  Preheat the oven to 350℉.  In a medium bowl, whisk together flour, baking powder and salt.

2.  In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add dry ingredients and mix just until combined.

3.  Pour mixture into a 13" x 18" half-sheet pan coated with nonstick spray.  Smooth the top. Place pan into the oven and bake until the bars are set and slightly puffed, about 25 to 30 minutes. Remove from the oven and allow to cool completely.

4.  For the icing:  In a medium saucepan, melt butter, brown sugar and salt over medium heat. As soon as the mixture is lightly bubbling, reduce heat to medium-low and cook, stirring, for 2 minutes. Remove from the heat and set aside.

5.  In a large mixing bowl, beat together confectioners' sugar, half-and-half and vanilla until smooth. Pour in the melted butter mixture and beat until combined. Immediately spread icing over brownies and allow to sit for 30 minutes before cutting into squares.

Makes at least 30 brownies, these are very rich. 

From Culinary in the Desert

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