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Butterscotch Brownies with Brown Sugar Frosting

I haven’t been trying many new recipes this month. Last week I took a mini vacation of sorts between contracts, but I also started another contract on the side, AND I’ve been running around getting things for Easter, doing some spring cleaning, as well as getting some images printed. I’ve barely cracked the surface of any of it. I’ll be working on one contract for 2 days a week and other contract at home for 3-4 days a week so it’s going to be nuts for the month of April. I’m going to try some crockpot recipes soon because I want to start running again as well once all the puddles have dried up in the park. Stay posted!

In the meantime, Mr. M came over yesterday so I made grilled panini sandwices and these Butterstoch Brownies. I only put them in the oven for 20 minutes and they ended up a little too brown 😦 I’m not sure if my oven was a little too hot or perhaps it’s because I baked them in a silicon pan. I think I’ll only bake them for about 16 minutes next time in hopes they will be a little gooey in the middle. The icing on the other hand was easy to make and I should warn you, it’s quite sweet. I left mine cooling a little too long and it firmed up too quickly so I added about 1/2 tsp milk and it turned out just fine.


Butterscotch Brownies with Brown Sugar Frosting

Makes an 8 x 8 pan*


1/4 cup butter
1 cup brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon maple extract
2 tablespoons milk
1 large egg, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Brown Sugar Frosting

1/2 cup pecans, large chopped for garnish (optional)


Heat oven to 350. Spray the bottoms and side of an 8 x 8 baking pan.

Melt butter in a medium sized saucepan over low heat. Removed from heat and stir in brown sugar, vanilla, maple, milk and egg (yes, just add them into the saucepan).

Stir in remaining ingredients and spread in prepared pan.

Bake 20- 25 minutes or until golden brown. Cool on wire rack.

While the brownies bake, wash out your pan to use for the frosting. When the brownies come out of the oven, mix the frosting.

Brown Sugar Frosting
1/4 cup butter
1/2 cup brown sugar, packed
1/8 cup milk
1 cups powdered sugar, sifted

Sift powered sugar (or else your frosting might be lumpy).

In a sauce pan, melt butter over low heat and add the brown sugar. Bring to a boil over medium heat and continue to boil for 2 minutes stirring constantly. Add the milk and return to boil. Remove from heat and let cool until lukewarm.

Gradually add sifted sugar and continue to mix in the sugar with a wire whisk until smooth (if it gets to thick add a little hot water). Immediately spread onto butterscotch brownies – it thickens fast.

Sprinkle with pecans if desired and pat them in gently so they stick.

*Note: to make a 9 x 13 pan double the recipe (bake 350 for 25 minutes) and double the frosting.

Source: Betty Crocker


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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