Saturday, August 30, 2014

BUTTERSCOTCH-CHOCOLATE BROWNIES

2 cups all-purpose flour
2 tsp baking powder
3/4 cup butter
1 pkg (1 lb) light brown sugar
2 large eggs
1/4 tsp salt
1 tsp vanilla extract
1 cup chopped pecans
1 pkg (6-oz) semisweet chocolate chips

In a small bowl, combine the flour and baking powder; set aside.

In a 10-inch ovenproof skillet, melt the butter over low heat. Stir in the brown sugar until dissolved. Remove from heat.

Add the flour mixture to the skillet, stirring until smooth. Stir in the eggs, salt, and vanilla extract until blended. Add the pecans and chocolate chips, stirring until the chocolate melts.

Bake brownies in the skillet for 30 minutes at 350 degrees.

Delicious served with a scoop of vanilla ice cream.

Note: If desired, brownies can be baked in a lightly greased 9 x 13-inch pan.

Note: File photo

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