BUTTERSCOTCH BROWNIES RECIPES

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

Steps:

• Heat oven to 350 degrees. Prepare a 9" x 12" baking dish by greasing with Crisco.
• In a heavy saucepan, perhaps one in which you can use a hand mixer, cook butter and brown sugar over low heat until bubbly, stirring constantly. Let cool for 5 to 10 minutes.
• If you cannot use mixer beaters in your saucepan, pour sugar/butter mixture into a mixer bowl. Add eggs one at a time and beat. (If the mixture is fairly hot, beat eggs immediately after adding them.) Add vanilla extract.
• In a bowl, mix flour, baking soda, and salt. Stir to combine. Add to the butter/sugar mixture and mix to combine.
• Add coconut and nuts (if using). Mix in well. The batter will be very stiff.
• Scrape batter into prepared baking dish. Use a knife to level batter in the pan. (Or pick up the pan and slightly shake it from side to side.)
• Bake in preheated oven for 25-35 minutes or until a toothpick comes out clean.
• Let cool on a wire rack. After 5-10 minutes, cut into squares while brownies are still somewhat warm.