For a decidedly Filipino twist, I mixed in half a cup of chopped pili nuts to this batch of butterscotch brownies. And, for added delicious decadence, I stirred in some chocolate morsels as well.
Until about two weeks ago, I used to bake butterscotch brownies using boxed brownie mixes. The Maya brand, in particular, is reasonably priced and it’s all just a matter of adding eggs, water, oil and mixing them all together. Not that ready mixes taste bad or anything but one has to progress somehow, right? So, I make my butterscotch brownies from scratch these days.
The recipe for butterscotch brownies is from my sister-in-law, Susan. It is the same basic recipe that I used for making my chocolate and almond cookie squares a few weeks ago which looked kinda pale because I used light brown sugar instead of the required dark brown sugar. I used dark brown sugar this time (a quick trip to the supermarket took care of that).
Pili nut butterscotch brownies
- Melt the butter in a pan. Pour into a mixing bowl. Stir in the sugar. Allow to cool.
- Mix together the flour, baking powder and salt.
- Add the eggs to the butter-sugar mixture and mix until well incorporated. Add the flour mixture and mix well. Add the vanilla extract, chopped pili nuts and chocolate morsels. Stir until well blended. The batter will be moderately heavy.
Transfer to a greased 8" x 8" baking pan. Spread evenly, using a spatula. Bake in a 180C oven for 25 minutes.
- Remove the baking pan from the oven, transfer to a wire rack and cool before cutting the butterscotch brownies into two-inch squares.