True confession here. I love sweets and all my life I’ve loved to make desserts that are stirred in a bowl and then plopped into a pan. Easy AND sweet. So these butterscotch brownies have been in my repertoire for years and continue to be a guest favorite. Now that diabetes has entered the picture, I try to refrain and just enjoy a bite instead of an entire brownie, but that’s a challenge! Every afternoon at Lookout Point Inn we serve a homemade dessert, light appetizer, two types of wine and tea for our guests.
Butterscotch BrowniesBy Kristie Rosset
- 1 cup dark brown sugar
- 1/3 cup butter, melted
- 1 egg
- 1 tablespoon vanilla
- 1 cup unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butterscotch chips, M&M's or chocolate chips
- 1/2 cup pecans (optional)
Stir brown sugar and melted butter, then add the egg and vanilla.
Continue stirring until thoroughly incorporated.
Add flour, baking powder and salt, stirring again until mixed well.
Finally add the chips or candy and the pecans.
Spray 8x8 baking pan with non-stick spray. Scrape batter into pan and spread to the edges of the pan.
Bake in preheated 350 degree oven for 30 minutes.
Cool before cutting.