Recipe by Anna Pages
"These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should."
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packed light brown sugar
1 1/2 teaspoons
sifted confectioners' sugar
instant coffee granules
After reading the reviews, I decided to try this recipe. I also prefer brownies that are chewie NOT cakey. So, to avoid a cakey brownie, I used 2 eggs instead of 3. The end result was a delightfully chewie brownie. The overall flavor is good. However, it's a little too sweet for my taste so I will most likely cut back on some of the sugar next time. I did not make the icing because the brownies just don't need it. Finally, instead of pouring the entire batter into a 11 x 7 pan, I split the batter between 2 EZ foil pans. One pan was 8¼ x 5¼ x 1 and the other was 9¼ x 6½ x 1. That way we could eat one now and freeze one for later. My oven is very accurate. The cook time for the smaller pan was 27 minutes. The cook time for the larger pan 30 minutes.
First of all, these are not brownies. They taste like a flattened cake. It was not even a good tasting cake.
Just like Gramma used to make! I made a few changes though: halved the recipe, used only one egg (I suspect if I had made the whole recipe, 2 would have worked), left out the walnuts, and added slightly less sugar than called for. Perfect and chewy!
These brownies ARE as good as the initial description. Many of brownie recipes I've used in the past have the potential to turn cakey if you bake them too long. Try five minutes less the next time.
I really don't think I'm an idiot. And I followed the directions to the letter. But the pan size is too small and these puppies overflowed, filling my kitchen with a delightful odor of burned butterscotch brownies! Make this in a 9x13 pan, not a 11x7. Other than that, they're yummy. Well, they will be once they're done. All I've had so far is the part I scraped off the bottom of the oven. Sigh.
This is the best recipe for butterscotch brownies I've ever tried. Others complain that they are too cake-like, but that is what I like about them. Other recipes I've tried puff up on the sides and carmelize in the center and bottom - not a problem with these.
I used 1 cup shredded cocunut instead of walnuts and skipped the frosting because they are plenty sweet and delicious without it.
I read all the reviews first and was thinking, it should be ok- I like my brownies a little cakey. It wasn't a little though, it was practically cake. I followed the recipe exactly, cooked for 30 mins in a square pan and it was a cake, not a brownie at all. The taste is great, but i'm def. going to go with the reviews and take out an egg and see how that goes!
Very good brownie. Mine didn't quite "ooze" - they were cake-like, as others have said. I will agree with another reviewer that you can half the amount of frosting...unless you like gobs of it! I also used dark brown sugar rather than light because that was what I had in the house, and they still turned out fine. They also went great with a cup of coffee!
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Brownies II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 185
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