Butterscotch Brownies

did you know???
National Butterscotch Brownie Day is May 9th

Butterscotch Brownies

Preheat oven to 350 degrees F

Line bottom of a 9x12 baking pan with waxed paper. Lightly grease and flour the waxed paper.

Sift together and set aside:
2 cups flour
2 tsp baking powder
1 tsp salt


With an electric mixer, cream:
1/2 cup butter
2 cups light brown sugar
2 teaspoons vanilla

By hand, mix in:
2 eggs

When eggs are well blended, add the flour mixture and stir well.

Fold in:
3/4 cup coarsely chopped dried cherries
3/4 cup shredded coconut

Press mixture evenly into baking pan. It's very thick and gooey, and it helps to place a sheet of plastic wrap over the pan, then spread the batter under the plastic. If you do this, be sure to remove the plastic wrap before baking !

Bake for 15-20 minutes, then check for doneness with a toothpick inserted into the center of the batter. It it comes out really gooey, bake some more, checking every 5 minutes until done. Butterscotch brownies should not be as "undercooked" as regular brownies.

Cool, then cut into 1-1/4 inch squares.

Variation:
Instead of chocolate morsels, fold in:
1 cup semisweet chocolate morsels
coconut can be omitted, if you insist