Shore Sustenance
Butterscotch Brownies
These may be the ultimate salty-sweet lunchbox-type treat and, as a bonus, they are a one-bowl, one-pan trick pony.
- 1 cup firmly packed light brown sugar
- ½ cup (1 stick) salted butter, melted
- 1 large egg, beaten
- 1½ teaspoons bourbon or vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 1 cup chopped pecans, toasted
- 1 cup butterscotch baking chips
Print Recipe
- Preheat the oven to 350°F. Line an 8-inch square baking pan with aluminum foil, allowing 2 to 3 inches to extend over the sides of the pan.
- Combine the brown sugar, melted butter, egg, and bourbon in a large bowl. Stir in the flour, salt, and baking powder. Stir in the pecans and butterscotch chips.
- Pour the batter into the prepared pan and bake for 25 minutes, or until the center is set. Let cool in the pan for 30 minutes. Using the foil sides as handles, remove the brownies from the pan, and let cool completely on a wire rack. Cut into squares and serve.
SERVES 6
Excerpted from The Beach House Cookbook. Copyright© 2017 by Whodunnit, Inc. Reprinted by permission of St. Martin's Press.
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“Butter” up your friends and family by sharing this recipe for blissful butterscotch brownies!
