Butterscotch Chocolate Brownies - King Arthur Flour

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<h1 id="MoreTitleURL">Butterscotch Chocolate Brownies</h
1>
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<p>
<span id="HeadNotes">These bars are on t
he fence, flavor-wise: are they butterscotch, or chocolate? Somehow, they manage
to strike a perfect balance. Lightly chocolate, somewhat butterscotch-y, our ta
sters agree they're a comfortable blend of the two. </span>
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ients" style="display:inline"><span id="IngredientSet"> <h3 id="IngredientHeadin
g"></h3>
<ul><li id="IngredientLine">2/3 cup peca
n halves; coarsely chopped if very large</li><li id="IngredientLine">2 teaspoons
butter</li><li id="IngredientLine">heaping 1/8 teaspoon salt</li><li id="Ingred
ientLine">1/2 cup butter</li><li id="IngredientLine">½ cup chocolate chips</li><li
id="IngredientLine">1 teaspoon <a href="detail.jsp?id=3154">espresso powder</a>
</li><li id="IngredientLine">1/2 teaspoon salt* </li><li id="IngredientLine">1 3
/4 cups firmly packed brown sugar, dark or light</li><li id="IngredientLine">½ tea
spoon baking soda</li><li id="IngredientLine">1 teaspoon vanilla; OR 6 drops but
ter-rum or <a href="detail.jsp?id=1748BTRSCT">butterscotch flavor</a>, preferred
for best flavor</li><li id="IngredientLine">2 large eggs</li><li id="Ingredient
Line">1 1/2 cups <a href="detail.jsp?id=3005">King Arthur Unbleached All-Purpose
Flour</a></li><li id="IngredientLine">2/3 cup butterscotch chips</li><li id="In
gredientLine">*If you use salted butter, reduce the salt to ¼ teaspoon.</li></ul>
</span></span><span id="w_ingredients" style="di
splay:none"><span id="IngredientSet"> <h3 id="IngredientHeading"></h3>
<ul><li id="IngredientLine">2 3/4 ounces
pecan halves; coarsely chopped if very large</li><li id="IngredientLine">2 teas
poons butter</li><li id="IngredientLine">heaping 1/8 teaspoon salt</li><li id="I
ngredientLine">4 ounces butter</li><li id="IngredientLine">3 ounces chocolate ch
ips</li><li id="IngredientLine">1 teaspoon <a href="detail.jsp?id=3154">espresso
powder</a></li><li id="IngredientLine">1/2 teaspoon salt* </li><li id="Ingredie
ntLine">13 1/4 ounces firmly packed brown sugar, dark or light</li><li id="Ingre
dientLine">½ teaspoon baking soda</li><li id="IngredientLine">1 teaspoon vanilla;
OR 6 drops butter-rum or <a href="detail.jsp?id=1748BTRSCT">butterscotch flavor<
/a>, preferred for best flavor</li><li id="IngredientLine">2 large eggs</li><li
id="IngredientLine">6 ¼ ounces <a href="detail.jsp?id=3005">King Arthur Unbleached
All-Purpose Flour</a></li><li id="IngredientLine">4 ounces butterscotch chips</
li><li id="IngredientLine">*If you use salted butter, reduce the salt to ¼ teaspoo
n.</li></ul>
</span></span></span>
<div id="directions">
<h2>Directions</h2>
<table id="InstructionSection">
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<p>
<span id="Instructions">1) Preheat the o
ven to 350°F. Lightly grease (or line with parchment) a 9" x 13" pan.</span>
</p>
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</tr><tr id="InstructionSet">
<p>
<span id="Instructions">2) To prepare th
e pecans: Melt 2 teaspoons butter with a heaping 1/8 teaspoon salt; add pecans,
tossing to coat. Bake the nuts in the preheated 350°F oven for 8 to 9 minutes, til
l they're a rich, golden brown. Remove them from the oven, and turn them out of
the pan to cool slightly while you make the brownie batter.</span>
</p>
</td>
<p>
<span id="Instructions">3) In a microwav
e-proof bowl, or in a saucepan set over low heat, melt together the butter and c
hocolate chips, stirring to melt the chips.</span>
</p>
</td>
<p>
<span id="Instructions">4) Put the espre
sso powder, salt, brown sugar, baking soda, and flavor in a mixing bowl. Add the
chocolate/butter mixture, stirring to combine.</span>
</p>
</td>
<p>
<span id="Instructions">5) Add the eggs,
mixing till smooth.</span>
</p>
</td>
<p>
<span id="Instructions">6) Stir in the f
lour. Then quickly stir in the chips, and toasted pecans. You want to work quick
ly; stirring the still-warm batter too long will melt the chips.</span>
</p>
</td>
<p>
<span id="Instructions">7) Spoon the thi
ck batter into the prepared pan. Use a spatula (or your wet fingers) to spread i
t to the edges of the pan, and level it as best you can. </span>
</p>
</td>
<p>
<span id="Instructions">8) Bake the bars
for 22 to 25 minutes; the edges will just barely be pulling away from the edges
of the pan, and a cake tester or toothpick inserted into the center will come o
ut clean.</span>
</p>
</td>
<p>
<span id="Instructions">9) Immediately l
oosen the brownies from the pan all around the edge, and gently press down the e
dges; this will help prevent tall edges and a sunken center.</span>
</p>
</td>
<p>
<span id="Instructions">10) Serve warm,
or at room temperature. Wrap airtight and store at room temperature.</span>
</p>
</td>
<p>
<span id="Instructions">Yield: 2 dozen b
ars.</span>
</p>
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<div id="recipe-summary">
<h2>Recipe summary</h2>
<dl>
<dt>
Hands-on time:
</dt>
<dd id="HandsOnTime">12 mins. to 15 mins.</dd>
<dt>
Baking time:
</dt>
<dd id="BakingTime">22 mins. to 25 mins.</dd>
<dt>
Total time:
</dt>
<dd id="TotalTime">44 mins. to 50 mins.</dd>
<dt>
Yield:
</dt>
<dd id="Yield">24 bars</dd>
</dl>
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Butterscotch Chocolate Brownies - King Arthur Flour

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