Butterscotch Brownies

Butter. Brown sugar. Coconut.

These are the reasons I’m skipping over the second main course I made for our picnic (for now) and heading straight for dessert. I just can’t wait another day to share these butterscotch brownies with you. In fact, I’ve mentioned them on the blog more than once before –  here and here – but never posted the recipe. Today I’m finally living up to my promise. You can thank me later : )

There just aren’t enough adjectives in the English language to appropriately describe how I feel about these brownies. But take a closer look and you can see for yourself how they nail that combination of slight crispness on the outside–just enough to sink your teeth into–and utter chewy heaven on the inside. They’re enough to give even the world’s greatest chocolate lovers pause. And you know that perfect balance of salty and sweet? Nailed it.

While I realize they didn’t exactly fit with my Mediterranean picnic theme, they make an ideal picnic dessert: Easy to make, non-melting, and easy to transport. So, clearly, I made an exception.

Thank. Goodness.

Butterscotch Brownies

2 cups light brown sugar
1/2 cup unsalted butter at room temperature
2 eggs
1 tsp vanilla
1 1/2 cup flour
2 tsp baking powder
1 tsp salt
1 cup sweetened coconut

Preheat oven to 250. Grease and flour a 9 x 13 pan.

Cream butter and sugar with an electric mixer. Add eggs one at a time. Add vanilla. Sift flour, baking powder, and salt together in a bowl. Slowly add to the mixture in two to three additions. Stir in coconut. Pour into pan. Bake 20-25 minutes. This is key: Cut brownies while still warm. Allow them to cool completely in the pan before removing.

Source: My Mom

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