Monday, April 1, 2024

Butterscotch Brownies



I always double this recipe!

This is from the Joy of Cooking cookbook. Also found here.

Preheat oven to 350 degrees.

Melt in a saucepan: 1/4 Cup butter

Stir until dissolved: 1 Cup brown sugar.

Cool these ingredients slightly, then beat in well: 1 egg and 1 tsp. vanilla.

Sift, then measure: 1/2 Cup flour (I used EnerG rice flour, and also a combination of brown rice flour, coconut flour and almond flour, but you can use any kind).  Resift it with: 1 tsp. double-acting baking powder and 1/2 tsp. salt.

Stir these ingredients into the butter mixture.  Add 1/2 - 1 Cup finely chopped nuts or 3/4 Cup grated coconut.  Chopped dates and figs may be substituted for the nuts.  Use a little of the flour over them. 

(I don't add anything because they are great just plain. I'm sure that you could also add chocolate or butterscotch chips, too)

Pour the batter into a greased 9 X 9-inch pan.  Bake about 20-25 minutes.  Cut into bars when cool.

For a low carb version, substitute buckwheat or almond flour (or a combination of both), and Brown Sugar Splenda instead of sugar. I tried making it with coconut flour, but I didn't know that you're not supposed to make it measure-for-measure or it will be super dry. Oops! Still edible, but very dry.


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