Tuesday, March 23, 2010

Butterscotch Brownie redemption - 2-18-10

Okay, so a few weeks ago the plan was to make healthy kung pao chicken with bok choy and fried rice.

As it turns out, the kung pao was gross (in my opinion--my friends liked it well enough), the bok choy was okay, and I bought fried rice because I didn't have time to make it. Meh.

But that night I also discovered the wonder of Butterscotch Brownies. Which redeemed the whole evening for me.


Butterscotch Brownies
from How to Cook Everything by Mark Bittman

-8 T (1 stick) butter, plus extra for baking pan
-1 cup brown sugar
-1 egg
-1 t vanilla extract or 1/2 t almond extract
-pinch of salt
-1 cup all-purpose flour

1. Preheat oven to 350* F.
2. Grease 8- or 9-inch square baking pan.
3. Melt butter over low heat. Transfer to bowl and use electric mixer or whisk to beat in the sugar until very smooth.
4. Beat in egg and vanilla; stir down the sides occasionally.
5. Add salt and gently stir in flour (no electric mixer this time).
6. Pour into greased pan (will be very thick, you'll have to spread it).
7. Bake until just set in the center, about 20-25 minutes.
8. Cool on rack before cutting. Keeps for 24 hours.

You should make these right now. If you can't make them now, make them soon.

You're welcome.

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