This has been a week of winding down, relaxing, and unpacking the pile of crafts from the fair. It's been a good week. I'm also gearing up to visit my sister/brother-in-law/niece this weekend in Seattle. So. Excited. I've never been to the Pacific Northwest before, and quite frankly, I know I'm going to absolutely love it. I can't wait to see my family and check out a new place!
I made these butterscotch brownies today and oh my goodness are they delicious. They are quite the opposite of those espresso brownies I posted about earlier, in the best of ways. They are a fudgey consistency with the right amount of sweetness. I had two....in the last 2 hours. I will share the recipe at the end, it's taken from one of my favorite of favorite cookbooks, Betty Crocker's 1963 edition of the "Cooky Book". I snagged it at an antique store a couple months ago and haven't looked back.
Just the way I like my brownies - dense, chewy, and extra gooey.
I'm going back for a third after I finish this post. I have no self control.
What: Butterscotch brownies and a cup of Swedish Zoega brand coffee (so. good.)
slightly adapted from the Cooky Book by Betty Crocker, 1963
1/4 cup butter or margarine (I used butter)
1 cup dark brown sugar (recipe called for light brown, but I love dark...)
3/4 cup flour
1 tsp. baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup shopped walnuts (or whatever add-in you'd like...)
Melt butter, mix in sugar. Add egg and mix thoroughly. Combine flour, baking powder and salt in separate bowl. Blend then add to butter/sugar mixture. Add vanilla and walnuts. Spread in a well-greased square pan (8x8 or 9x9). Bake 25 minutes at 350. Do not overbake!!
Eat and enjoy.