Name: White Chocolate Chunk Butterscotch Brownies
Yield: Makes 2 to 3 dozen.
Ingredients: 1 cup firmly packed light brown sugar; 1 cup unsalted butter, softened to room temperature; 1½ tsp. baking powder; 1 cup unbleached, all-purpose flour; 5 oz. white chocolate, coarsely chopped; ½ tsp. salt; 1 tsp. pure vanilla extract; 2 large eggs, lightly beaten; ½ cup firmly packed dark brown sugar; 3 oz. bittersweet chocolate, coarsely chopped

Preparation info

Makes
2 to 3 dozen
.

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Recipes for butterscotch versions of brownies abound, but my all-time favorite is one I created for a White Chocolate Sensations cooking class, using what makes homemade taste extra special. In this case, it’s the addition of lots and lots of excellent white chocolate chunks (and a few bittersweet for good luck)!

Ingredients

Brownie Base

1 cup unsalted butter, softened to room temperature
1 cup firmly packed light brown sugar

Method

Heat oven to 350 degrees. Lightly grease a 13x9" baking pan.

For the Brownie Base

In a large bowl of an electric mixer, beat the butter with sugars on medium speed until light and fluffy, stopping often to scrape bowl and paddle. Add eggs and vanilla and mix.

Add flour, baking powder, and salt a little at a time, at low speed, stopping often

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Ingredients

Brownie Base

Method

For the Brownie Base

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