Brown sugar infuses dessert with a rich butterscotch flavor

— Tender, rich and temptingly sweet, Clementine’s butterscotch brownies balance that brown-sugary goodness with a nice hint of salt to make this the perfect treat for almost any occasion.

Clementine’s Butterscotch Brownies

3/4 cup PLUS 2 tablespoons all-purpose flour 11/4 teaspoons baking powder 1 teaspoon salt 1 cup PLUS 2 tablespoons dark brown sugar 5 tablespoons butter, melted 1 extra-large egg OR 1 large egg PLUS 1

teaspoon egg white Scant3/4 teaspoon vanilla extract 1/2 cup PLUS 2 tablespoons coarsely chopped

toasted walnuts

Heat oven to 325 degrees.

In a medium bowl, sift together the flour, baking powder and salt and set aside.

In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

Stir in the dry ingredients, then fold in the nuts.

Place the batter in a greased 8-inch square baking pan and bake until set (a wooden pick inserted will have moist crumbs), 25 to 30 minutes.

Cool slightly before serving.

Makes 12 to 16 servings.

Note: Adapted from Clementine Bakery in Los Angeles

Food, Pages 32 on 07/25/2012

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