WITH BUTTERSCOTCH CHIPS & PECANS
INGREDIENTS:
1/2 cup all purpose flour
1/8 tsp salt
4 tbsp unsalted butter
8 ounces semi sweet chocolate
2 ounces unsweetened chocolate
2 large eggs
1 cup sugar
2 tsp vanilla extract
1 cup coarsly chopped toasted pecans
(to toast the pecans: place on a baking sheet on a 350 degree oven for 15 minutes, or until lightly browned.)
1/3 cup butterscotch chips
DIRECTIONS:
Preheat oven to 325.
Grease and flour an 8x8 inch baking pan.
In a small bowl, combine the flour and salt - set aside.
In a medium sized saucepan over low heat, melt the butter with the chocolates, stirring occaisonally until smooth.
Remove from the heat and allow to cool to luke-warm, 5-10 minutes.
Meanwhile, beat the eggs with the sugar until light and creamy, 2-3 minutes.
Add the vanilla and beat well.
Add the chocolate mixture and beat until well combined.
Add the dry ingredients and mix thoroughly.
Stir in 1/2 of the pecans and 1/2 of the chips.
Spread the batter evenly in the prepared pan.
Bake for 20 minutes.
Remove from the oven and sprinkle the remaining chips and nuts on top.
Return to the oven and bake for an additional 15-20 minutes, until a cake tester inserted in the center comes out with moist crumbs attached.
Allow to cool to room temperature or overnight before cutting.
selected by Karen
2 comments:
Sorry to post late, ladies, but I forgot about this recipe and rushed home to bake last night.
In my haste, I neglected to buy unsweetened chocolate and specialty chips -- both of which we usually keep in stock -- so I made a few substitutions. Instead of the chocolate, I used an additional 2 T of butter and 1/2 c of cocoa powder. Instead of butterscotch chips and pecans, I tried mini chocolate chips and walnuts. (Maca, I thought of using cinnamon chips, so I'm glad that worked out for you.)
The raw batter was tasty, and the smell during baking was divine. Whether because of my ingredient improv or because I used a round pan, however, the batter never fully baked, even after 23 minutes in the oven. The first bite was gooey, fudgy, and delicious, but then it was kind of too much. Next time, I'll be sure to bake them longer and/or in a shallower pan.
[Ilana, if you're reading this, thanks so much for your card. It was a pleasure to reconnect, and I hope we can keep in touch under better circumstances!]
Sorry - I made these last week and totally forgot to post my comments.
I felt so-so about these brownies though they got good reviews from colleagues. I wish I would have substituted toffee or peanut butter chips, b/c I didn't love the butterscotch flavor.
My batter was yummy and super thick and I was quite surprised how gooey/fudgey the middle of the brownies were. I really liked the final consistency though the edges were crisper/crunchier than I would have liked.
I would definitely make thse again with a substitution.
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