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Saturday, July 14, 2007

Butterscotch Brownies

The Altitude Adjustment Section
Every once in a while, I find a recipe with such an unusual procedure I just have to try it. Sometimes it goes right into the garbage, because it just doesn’t work and sometime it goes into my "favorites" pile because it’s a winner. This is a winner!

8 Tablespoons (one stick) butter
2 cups (one pound) dark brown sugar
2 teaspoons vanilla extract
2 Tablespoons finely ground Espresso beans
2 eggs
1 and 1/4 cups flour
1/2 teaspoons baking powder
1 cup chopped pecans
2/3 cups chocolate chips

Preheat oven to 350. Grease a 9 x 13 inch pan.

Melt butter in heavy saucepan over low heat. Add sugar and cook, stirring constantly, until smooth and melted, about five minutes. Remove from heat and let cool until just warm, about 20 minutes.

Put butter mixture into bowl of electric mixer and begin beating. Add vanilla, espresso beans, and eggs, one at a time, beating well and scraping down the bowl once or twice. Then beat for two minutes on medium-low speed. Add flour and baking powder and mix just until blended. Fold in pecans and chocolate chips.

Scrape batter into greased pan and bake 35 minutes. Remove from oven and shake the pan. If it still seems soft in the middle, return to oven and bake 5 to 10 minutes more. A tester should come out with some crumbs stuck on it, but not gooey. Cool and cut into bars. Great with peach ice cream, but what isn't?