Butterscotch Brownies
My dad has been making these brownies ever since I can remember. Sometimes he’d make them on a school night and the smell would bring me out of my room from doing homework, or away from the TV. My mom would come up from grading papers and we would enjoy them, still warm from the oven. In honor of Father’s Day, I thought I would get the recipe from my dad and share it with you. He got the original recipe from the Joy of Cooking and has modified it over the years (Does that sound like someone you know?).
The butterscotch flavor in these doesn’t come from butterscotch chips. It comes from actually melting butter and brown sugar together to create an amazing depth of flavor. I should warn you that it’s probably good to make these when you have company coming over, or for bringing them to a potluck. They are SO GOOD that you will want to eat the whole pan yourself!
Here we go!
Start by melting the butter and brown sugar in a saucepan over medium heat. You’ll heat them until the butter has melted completely the mixture begins to bubble. Already, things will be smelling amazing!
Put that mixture in a medium sized bowl and set aside to cool for about 5 minutes. The mixture will harden a little, but that’s ok. It will loosen up when we add the wet ingredients.
While that’s cooling, you’ll have enough time to grease your 9×13 inch pan and mix together the flour, baking powder and salt. It may seem like a small amount of flour, but trust me. Brownie recipes always have less flour, which is what makes them so moist and chewy.
Whisk the eggs and vanilla into the brown sugar and butter mixture. Then gently mix in the flour, baking powder, and salt. Now fold in the pecans and coconut. We don’t want to over-mix or the brownies will be tough.
Pour the batter into your 9×13 pan. Bake for 30-35 minutes, or until a toothpick comes out clean.
Before
After. The corners are my favorite part!
Resist the temptation to devour them immediately and let them cool. They will be easier to cut, once they’ve cooled at least an hour.
Do you have any family recipes your parents always made when you were growing up? Are there any recipes you plan to pass down to future generations? I’d love to hear about it in the comments!
Come back on Sunday to check out an extra post- it’s a special one for Father’s Day! I’ll be sharing an interview I did with my dad 🙂
Save RecipeIngredients
- 1/2 cup unsalted butter (1 stick)
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups pecan halves, coarsely chopped
- 1 1/2 cups flaked coconut
Instructions
- Preheat the oven to 350°
- Melt the butter and brown sugar in a saucepan over medium heat. Heat until the butter has melted completely and the mixture begins to bubble.
- Put the mixture in a medium bowl and set aside to cool for about 5 minutes.
- Grease your 9x13 inch pan and mix together the flour, baking soda and salt in a small bowl.
- Whisk the eggs and vanilla into the brown sugar and butter mixture. Then gently mix in the flour, baking powder and salt. Fold in the pecans and coconut.
- Pour the batter into the prepared 9x13 pan. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let them cool at least an hour before cutting into squares.