Butterscotch Brownies

Favorite brownies are not brown at all!

As I was looking through the food communities, I have to say I would like to have the inclination to do “pretty” fancy cake decorating, or super ornamental cupcakes. However, it was a Butterscotch Brownie which spoke to me,. Like “pick me” and “bake me, I’m delicious.” And I did and they were.

The recipe which caught my eye was by Linda Larsen of Busy Cooks Expert. As she described the Butterscotch Brownies as an easy and super quick dessert. I did add a cup of whole pecans to be broken up by the mixer. Instead of icing, when brownies were done, I dotted the top with 1/4 cup of chocolate chips, put back into the oven for a few minutes, then used a spatula to spread the chocolate over the Butterscotch Brownies. The edges were thick, crunchy and chewy and an extra treat without the chocolate icing. The biggest problem – they didn’t last long.

A great snack or dessert for all ages – Butterscotch Brownies.

Butterscotch Brownies

Julia Ann

A chewy Butterscotch Brownie, easy and quick bar cookie to be enjoyed for snacks, desserts and in lunch boxes.

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Prep Time 15

Cook Time 25

Total Time 40

Course Desserts

Cuisine American

Servings bars

Ingredients

2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 cup whole pecans or break into pieces.
1/4 cup chocolate chips

Instructions

Preheat oven 350 F. Grease a 9 x 13" cake pan or put parchment paper on the bottom of pan and grease. (This protects the pan from knife scratches when using a coated baking pan.)
Mix flour, baking powder, baking soda and salt into a small bowl.
Whisk to blend, set aside.
Melt the butter in a sauce pan or microwave.
Pour melted butter into mixer bowl.
Add the brown sugar and beat until blended.
Add eggs and vanilla, beating until combined.
Add the dry ingredients, beating to blend.
Stir in the whole pecans, breaking with the mixer.
After brownies are baked, sprinkle the chocolate chips on top.
Return to hot oven for 5 minutes or until chocolate begins to melt.
Spread the melted chips over the brownies.
Cool and cut into squares.

Notes

This is a recipe is by Linda Larsen, Busy Cooks Expert. --------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Tried this recipe?Let us know how it was!

Butterscotch Brownies

Just add a glass of cold milk………

Skillet Chocolate Fudge/

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-20 18 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Olive Oil Coconut Sugar Cookies

Butter or Olive Oil?

When cooking and baking I use olive oil and butter interchangeably or together in many recipes. I had not thought about the difference until I wanted to make some cookies and had only extra virgin olive oil. A little research, The Olive Press recommended using olive oil in all baking goodies. Using a recipe from The Fannie Farmer Cookbook, I adapted an old-fashioned sugar cookie to an Olive Oil Coconut Sugar Cookie. I have not made it with butter, so do not have a good reference to compare. It was a firm cookie, not soft or crisp. The other objective, I wanted to show the conversion chart for butter to olive oil.

Conversion Chart: Butter to Olive Oil

1 teaspoon butter = 3/4 teaspoon olive oil
1 tablespoon butter = 2 1/4 teaspoons olive oil
1/4 cup butter = 3 tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 tablespoon olive oil
1 cup butter = 3/4 cup olive oil

There are many benefits in using Olive Oil.

Olive oil is a monounsaturated fat which comes from a plant, the Olea europaea. the olive tree grown primarily in the Mediterranean countries such as Italy, Greece, and Spain. Monounsaturated fatty acids are said to be a healthy dietary fat, along with peanuts, cashews and avocados. These fats help to reduce the LDL cholesterol or the “bad cholesterol”.

When thinking of olive oil, cooking usually comes to mind first. Cosmetics, medicine, soaps and even fuel for lamps all may be made from olive oil. However, when discussing benefits it is related to our health. There have been multiple studies made to assess benefits of olive oil.

Examples of healthy benefits

1. Protection of the cardiovascular system.
2. Prevention of stoke.
3. Lowering the risk of depression.
4. Reduction of breast cancer risk.
5. Maintaining healthy cholesterol levels.
6. Extra virgin olive oil may protect against Alzheimer’s disease.
7. Prevent acute pancreatitis by using extra virgin olive oil.
8. Protect the liver with the use of extra virgin olive oil.

Olive Oil Coconut Sugar Cookies

Coconut cookie batter made with extra virgin olive oil.

This recipe made about 36 cookies.

Oven ready Olive Oil Coconut Sugar Cookies

I like to roll the teaspoons of dough into a ball, then flatten with a bottom of a glass dipped into sugar. It gives a prettier and sweeten top to the cookie.

Out of the oven, Olive Oil Coconut Sugar Cookies.

Olive Oil Coconut Sugar Cookies

Julia Ann

A new take on an old fashioned sugar cookies, using olive oil instead of butter. Adapted from The Fannie Farmer Cookbook.

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Prep Time 20

Cook Time 8

Total Time 28

Course Dessert

Cuisine American

Servings doz