Butterscotch Brownies with Brown Sugar Butter Icing
My friend Stirling Greenlee’s sense of humor is as well developed as her cooking skills. She admits to being a fervent potluck lover, and I suspect it may be because she says that for years her idea of formal dining was eating from a tablecloth without cat hair. One of her most amusing potluck stories involves a less than successful event where guests were asked to bring something that “reminds you of your childhood.” Much to her horror, everyone brought white food—bland grits, milk toast, angel food cake. “As soon as everyone got out of there I imagine they bolted and went straight to Burger King,” she recalls. Too bad no one thought of butterscotch brownies, a childhood favorite of mine. This version features a sugary, lightly caramelized butter icing that ensures the brownies stay moist and travel well. On top of that, the king-size recipe makes it a top-tier candidate for large potlucks, as well as picnics and family gatherings.
Recipe information
Yield
makes about 2 1/2 dozen 2 by 3-inch bars
Ingredients
Brownies
Icing
Preparation
Step 1
TO MAKE THE BROWNIES: Preheat the oven to 350°F. Line a half-sheet (13 by 18-inch) pan with aluminum foil and grease with butter or cooking spray. Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and the 3 cups brown sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs and 1 tablespoon vanilla and continue beating for another minute. In a bowl, stir together the flour, baking powder, and salt. Beat the flour mixture into the butter mixture on low speed until incorporated. Stir in the pecans. Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, 25 to 30 minutes. Cool completely before icing.
Step 2
TO MAKE THE ICING: In a saucepan set over medium heat, melt the 1 cup butter and 2 cups brown sugar. Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside. Using an electric mixer fitted with the paddle attachment, beat the powdered sugar, half-andhalf, and vanilla on medium speed until creamy, about 1 minute. Add the melted butter mixture and beat until combined. Pour over the cooled brownies and spread evenly. Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
do it early
Step 3
Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days. Cut them the day you’ll serve them. Once cut, they can be wrapped and frozen for up to 3 weeks.
tip
Step 4
For an old-fashioned look that doubles as brownie holder and sticky finger protector, wrap each brownie in parchment paper halfway up. For an attractive presentation, stack them overlapping and at an angle on a serving tray.
