Butterscotch Brownies

My friend, C, and I both love to cook, read cookbooks, talk about what we want to cook, did cook, will cook, didn't cook, might cook...sometimes we talk about other things too.

Well, C and her family came over last weekend to hang out and, naturally, we both tried new recipes. Hers was divine and way more work than mine (you can check it out here), but let's face it, I've never been an overachiever. These butterscotch brownies were quite tasty for how simple they were to put together. They're not on my I-gotta-make-these-again-tomorrow list, but they're definitely in my "keep" pile.

Butterscotch Brownies

Very Best Baking.com

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) butterscotch chips, divided
1 cup chopped nuts (I omitted)

PREHEAT oven to 350° F. COMBINE flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13x9-inch baking pan. Sprinkle with remaining morsels. BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Butterscotch Ganache

(I did the chocolate version, see below)

6 oz. butterscotch morsels

6 Tbsp heavy whipping cream

3 Tbsp unsalted butter
In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the butterscotch morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies.

For chocolate ganache, just replace butterscotch morsels for semi-sweet chocolate morsels.