These brownies are based on a recipe from a new favourite of mine, “The Fannie Farmer Cookbook”, the classic American cookbook updated by Marion Cunningham. The link to buying the book is here.
I was introduced to the rich history of American cooking through a fellow blogger Revolutionary Pie. One of her posts on brownies introduced me to the legendary Fannie Farmer, and inspired me to bake some “historical” brownies, see my post here.
So when I found the book online I instantly bought it and have been dipping in and out of this 1,230 page tome ever since!
Here is an ultra easy recipe for Butterscotch Brownies from the book. Because the recipe was so simple I decided to pimp it up with some white chocolate chunks! With or without, the butterscotch/ caramel flavour is delicious and the brownies are a nice change from the traditional chocolate.
1/2 cup melted butter
2 cups dark brown sugar
2 free-range eggs
1/2 tsp salt
1 1/2 cups plain flour
2 tsps baking powder
1 tsp vanilla
3/4 cup chopped macadamias (or walnuts or pecans)
3/4 cup chopped white chocolate chunks
Preheat the oven to 170 degrees C. Line a 9×13 inch baking tray with baking paper.
Mix all the ingredients together, combining them well. Spread evenly in the tray and bake for 20-25 minutes, or until dry on top and almost firm to the touch. Cool in the tray, then cut into squares or fingers.
I bet these didn’t last long, they look amazing.