National Butterscotch Brownie Day is celebrated on May 9th. That’s nice, although we’re perfectly happy to celebrate regular brownies. We can just improvise from there. But it’s still been decided that Butterscotch Brownies deserve their own day. Maybe that’s because butterscotch brownies get confused with blonde brownies. The main thing they have in common is skipping the usual ingredient of chocolate. [photo via allrecipes]
Butterscotch certainly deserves some respect, since it’s a great taste that’s really best known for pudding, and too often regulated to being a flavor in syrups or hard candies. We’re not sure exactly how the tradition of Butterscotch Brownie Day started, but it’s one that we’re happy to celebrate with this fine recipe from allrecipes.com…
Ingredients
- ¼ cup butter (softened)
- 1 cup brown sugar (packed)
- 1 egg
- ½ tsp vanilla extract
- ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup walnuts (chopped)
- 2 tbsp butter (softened)
- ¼ cup brown sugar (packed)
- 2 tbsp milk
- 1 cup confectioners’ sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan.
- In a medium bowl, cream together ¼ cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder, and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
- To make the frosting, combine 2 tablespoons butter, ¼ cup brown sugar, and milk in a small saucepan over medium-high heat. Bring to a boil and simmer for two minutes. Remove from heat. Cool and beat in the confectioners’ sugar. Adjust the milk or confectioners’ sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.
This recipe can be cut into 25 small brownies. The walnuts are optional, of course, depending upon a family’s preference.
