Butterscotch Brownies With Brown Sugar Butter Icing
(from saymyname’s recipe box)
Source: Rebecca Rather, 'Pastry Queen Parties'
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
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Make the brownies: preheat oven to 350°; line a 13 × 18 inch pan with aluminum foil and grease with butter or cooking spray.
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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.
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Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
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In a bowl, stir together the flour, baking powder, and salt.
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Beat the flour mixture into the butter mixture on low speed until incorporated.
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Stir in the pecans.
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Pour into the prepared pan, smoothing the top.
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Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
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Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
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Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
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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.
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Add the melted butter mixture and beat until combined.
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Pour over the cooled brownies and spread evenly.
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Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
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**Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
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Cut them the day you’ll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.