Butterscotch Brownies II Recipe
- 1 cup butter, melted
- 2 cups packed light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup chopped walnuts
- 2 teaspoons instant coffee granules
- 2 tablespoons water
- ½ cup butter, softened
- 3 cups sifted confectioners' sugar
step 1: Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
step 2: Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
step 3: Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
step 4: Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
step 5: To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!