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Butterscotch Brownies with Coffee Frosting

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Submitted by pjroay

These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

YIELD

36 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 237
CUP ML BUTTER
melted
2 473
CUPS ML BROWN SUGAR, LIGHT *
3 3
LARGE LARGE EGGS
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
½ 2.5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 237
CUP ML WALNUTS
pecans, etc, chopped
Frosting
½ 118
CUP ML BUTTER
3 7.1E+2
CUPS ML POWDERED SUGAR
sifted
2 1E+1
TEASPOONS ML INSTANT COFFEE
dissolved in 2 tablespoons hot water

Directions

Preheat oven to 350℉ (180℃).

Melt butter in a large saucepan.

Add sugar and beat well to mix.

Cool the mixture slightly, then beat in the eggs and vanilla.

Sift together flour, salt and baking powder.

Stir it into the wet ingredients, then add the nuts. Mix well.

Spread brownies in a greased 11 x 7 x 2-inch pan and bake for 30 to 35 minutes or until a light gold.

Cool in the pan for 10 minutes, then turn out.

This is easiest if you up-end the pan over waxed paper, then turn the cake right side up.

Let it finish cooling on a rack.

To make the frosting, cream ½ cup butter with confectioners sugar.

Beat it until light, then beat in the coffee mixture.

Spread over the brownies.

When frosting has set, cut in squares.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 153 60% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 93mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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