This butterscotch brownie combines the awesome denseness of a fudgeless brownie with the nutty flavor of butterscotch. I mad it at, oh, 11:30 last night because I couldn’t fall asleep. Once out of the oven and into my belly, its lusciousness put me right to bed. Butterscotch brownie and warmed milk is my new fave bedtime treat.
If you feel like a gooey, sticky-sweet, crunchy-topped, moist, butterscotchy, dense cakey brownie, then you should try these out. But if not… yeah, basically you’d just be missing out.

For the batter:

2 cups all-purpose flour
2 cups dark (or medium) brown sugar
1/2 cup crushed walnuts (the kind that specify for baking)
2 eggs
1 stick unsalted butter
1 teaspoon vanilla1 teaspoon baking soda
1 teaspoon salt

For the swirlies:

1/4 stick unsalted butter
1/4 cup dark (or medium) brown sugar
4 teaspoons milk
~1 cup confectioner’s sugar

Preheat oven to 375°F. In a medium bowl, mix together flour, baking soda, and salt. In a large microwaveable bowl, melt butter. Add sugar to the butter first, then the eggs and vanilla. Add in flour mixture until mixed, then fold in walnuts. Pour into a greased 10″x12″ baking pan. On medium heat, melt the butter, brown sugar, and milk. Once at a boil, turn heat to simmer and, stirring occasionally, cook for an additional 2-3 minutes. Take off heat and fold in confectioner’s sugar until desired consistency is reached. Take the swirlies mixture and pour over the batter in the pan. Use a toothpick to make swirly designs on the surface of the brownies. Bake in oven for ~25 minutes, or until knife comes out clean when inserted into brownies. Allow to cool completely before cutting. Enjoy!

One comment

Preyel Patel

Sounds AMAZING!!!

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