Butterscotch Brownies With Brown Sugar Butter Icing

(from Lucianolinda’s recipe box)

Source: Rebecca Rather, 'Pastry Queen Parties' (from RecipeThing user saymyname)

Categories: cookie bars /brownies

Ingredients

  • Brownies:
  • 1 cup unsalted butter, at room temperature
  • 3 cups firmly packed golden brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups chopped pecans, toasted
  • Icing:
  • 1 cup unsalted butter
  • 2 cups firmly packed golden brown sugar
  • 4 cups powdered brown sugar
  • 1/3 cup half-and-half
  • 1 tablespoon vanilla extract

Directions

  1. Make the brownies: preheat oven to 350°; line a 13 × 18 inch pan with aluminum foil and grease with butter or cooking spray.

  2. Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.

  3. Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.

  4. In a bowl, stir together the flour, baking powder, and salt.

  5. Beat the flour mixture into the butter mixture on low speed until incorporated.

  6. Stir in the pecans.

  7. Pour into the prepared pan, smoothing the top.

  8. Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.

  9. Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.

  10. Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.

  11. Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.

  12. Add the melted butter mixture and beat until combined.

  13. Pour over the cooled brownies and spread evenly.

  14. Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.

  15. **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.

  16. Cut them the day you’ll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.

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