grandpa's favorite butterscotch brownies

A few weeks ago, we had an impromptu family reunion on my dad's side to celebrate a large milestone in my Aunt's life. All of my cousins on that side, except four came out to celebrate with her. My sister was kind enough to put together a luncheon for everyone and she had asked my Aunt Donna what desserts she would like. Aunt Donna's first response was, "My dad's favorite Butterscotch brownies." My Gramps used to LOVE these. He loved most treats, but these were his all-time favorite. So, they have a special place in my family history (which of course is food related—we may have a problem—but we don't care—you don't know our life!) These guys are addicting. So when you make them, which I suggest you do immediately, make sure there are people to share with—or you may wake up in a haze with an empty pan of brownies next to you.

Grandpa's Favorite Butterscotch Brownies

1 cup flour
1/2 teaspoon baking soda
1 1/2 cups brown sugar
2 eggs
1/4 cup melted butter
1 teaspoon vanilla

Frosting:
1 cup brown sugar
3 tablespoons butter
1/4 cup milk
1 1/2 cups powdered sugar

Preheat the oven to 325°. Grease an 8x8 pan. Combine the dry ingredients into a medium sized bowl; set aside. Mix the eggs, butter and vanilla together until combined. Stir in dry ingredients. Pour into prepared pan and bake for 40 minutes. While brownies are baking, make the frosting.

Combine brown sugar and butter and bring to a boil, stirring constantly. Add milk and powdered sugar, and beat until thick. If you overbeat, the frosting will be too dry, so stop when it becomes thick. Spread frosting onto hot brownies and cool to room temperature before slicing and stuffing your face.

brownie muffins

so, i've been trying to find a recipe for brownies that can be made from scratch that can be better than box brownies. which is really hard. the box just kind of "kills" it. they are so good. also, i have documented my love for corner pieces so i decided to try them in a muffin pan so it would have "corners" all around. however, i don't think they maintained the texture of a corner piece. maybe it would have worked better with silicone baking cups or paper liners or something. i will have to experiment some more.

here is the recipe from baking illustrated.

5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1 stick unsalted butter, cut into quarters
3 T. cocoa powder
3 large eggs, room temp.
1 1/4 c. sugar
2 t. vanilla extract
1/2 t. salt
1 c. unbleached all-purpose flour


in a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. whisk in the cocoa until smooth. set aside to cool.

whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. whisk the warm chocolate mixture into the egg mixture; then stir the flour with a wooden spoon until just combined. pour the misture into the prepared muffin pans for 15 minutes. (or 8x8 pan for 35 to 40 minutes if you don't want to use the muffin pans)

working the corner

julia and i have been obsessed with brownies, and more particularly corner pieces of brownies since we can remember. we always thought of making a pan that would make it possible. looks like someone beat us to the punch.


in my future bakery i plan to have a plentiful supply of corner piece brownies.

anyone need to get me a late birthday present??