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Butterscotch Brownies with Brown Sugar Butter Icing

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Rebecca Rather’s book “Pastry Queen Parties,” (Ten-Speed Press, $32.50) offers treats big in Texas style for entertaining. Leafing through it, you’ll see such things as Cajun Catfish Tacos with Chipotle Mayonnaise, a big, cool Marinated Crab Claw Salad, Watermelon Mojitos, S’mores Cupcakes (with marshmallow cream topping, off course) — it’s enough to make you want to start planning a half-dozen parties and start cooking.

These Butterscotch Brownies with Brown Sugar Butter Icing seem like a lighter, brighter version of the heavier chocolate and gingerbread sweets we make at Christmas — perfect for a summer potluck or birthday party.  In the book, the brownies are pictured neatly stacked, all individually half-wrapped in strips of parchment paper. A gracious touch to a very sweet offering.

Butterscotch Brownies with Brown Sugar Icing

1 cup (2 sticks) 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
1 cup (2 sticks) unsalted butter
2 cups firmly packed golden brown sugar
4 cups powdered sugar
1/2 cup half-and-half
1 tablespoon vanilla extract

For the brownies: Preheat the oven to 350 degrees. Line a half-sheet (13-by-18-inch) pan with aluminum foil and grease with butter or cooking spray. Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and the 3 cups of brown sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs and 1 tablespoons vanilla and continue beating for another minute. In a bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the butter mixture on low speed until incorporated. Stir in the pecans. Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, 25-30 minutes. Cool completely before icing.

For the icing: In a saucepan set over medium heat, melt the 1 cup butter and 2 cups brown sugar. Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside. Using an electric mixer fitted with the paddle attachement, beat the powdered sugar, half and half and vanilla on medium speed until creamy, about 1 minute. Add the melted butter mixture and beat until well combined. Pour over the cooled brownies and spread evenly. Let the brownies sit for about 30 minutes to let the icing firm up before cutting into squares.

Makes about 2 1/2 dozen 2-by-3-inch bars

From Rebecca Rather’s “Pastry Queen Parties” (Co-written by Alison Oresman)

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3 Responses to “Butterscotch Brownies with Brown Sugar Butter Icing”

  1. Judy Baum says:

    Bonnie; I love butterscotch more than chocolate! And these Brownies sound great. But my go-to recipe for Blondies will always be your recipe for Blondies-in-a-jar! Hum!