Friday, October 21, 2011

Butterscotch Brownies

I was requested that I post this recipe, which was a huge hit. Apparently it tastes very similar to an Egyptian style of cake, so K was more than enthused to have it with his morning Chai Bil Laban (Tea with Milk) for breakfast. As per usual, I found a recipe in the Joy of Cooking and made it my own!

So here's what you'll need: 

1 eight inch baking pan (lined with foil) 
1 cup flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt 
1/2 cup butter (unsalted preferably)
2/3 cup packed light brown sugar
1/4 cup sugar
1 large egg
1 egg yolk
1 1/2 teaspoons vanilla essence 
1 tbsp white sugar mixed with 1/4 tsp water (original recipe called for 1 tbsp corn syrup, but that's something I cannot find here so I improvised)


Preheat your oven to 175 Celsius (350 degrees Fahrenheit).

Grease your foil-lined baking pan. This is very important, if you miss this step you'll end up peeling off foil from your brownies. Mmm...foil covered brownies.

Whisk together in a large bowl your flour, baking soda and powder, and salt. Set aside.

In a non-stick saucepan, melt your butter. Cook over a medium heat, stirring constantly, until the butter turns a golden brown colour (takes three to five minutes).

Remove from heat. Stir in brown and white sugar until well blended.

As the mixture cools, add in your egg, egg yolk, your sugar / water (or corn syrup) blend and vanilla.

Mix your wet ingredients into flour mixture.

Add to baking pan, and cook until top is golden brown and toothpick inserted in the centre comes out clean, between 20-30 minutes.


Et. Voila! Bil Hana Wa Shiva! 

Top with cream, or serve with Ice Cream!