Butterscotch Brownies with Brown Sugar Butter Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 stick(s) unsalted butter at room temp |
3 cup(s) brown sugar, firmly packed |
4 eggs |
1 tablespoon(s) vanilla |
3 cup(s) flour |
1 tablespoon(s) baking powder |
1 teaspoon(s) kosher salt |
2 stick(s) unsalted butter (icing) |
2 cup(s) brown sugar, firmly packed |
4 cup(s) powdered sugar |
1/3 cup(s) half and half |
1 tablespoon(s) vanilla |
Directions:
1. Preheat the oven to 350°F. Line a half-sheet (13 by 18-inch) pan with aluminum foil and grease with butter or cooking spray. Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and the 3 cups brown sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs and 1 tablespoon vanilla and continue beating for another minute. In a bowl, stir together the flour, baking powder, and salt. Beat the flour mixture into the butter mixture on low speed until incorporated. Stir in the pecans. Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, 25 to 30 minutes. Cool completely before icing.
2. Icing: In a saucepan set over medium heat, melt the 1 cup butter and 2 cups brown sugar. Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside. Using an electric mixer fitted with the paddle attachment, beat the powdered sugar, half-andhalf, and vanilla on medium speed until creamy, about 1 minute. Add the melted butter mixture and beat until combined. Pour over the cooled brownies and spread evenly. Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
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