BUTTERSCOTCH BROWNIES WITH BROWN SUGAR BUTTER ICING

Butterscotch Brownies With Brown Sugar Butter Icing image

Make and share this Butterscotch Brownies With Brown Sugar Butter Icing recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 2h

Yield 2 1/2 dozen bars

Number Of Ingredients 13

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Ingredients

1 cup unsalted butter, at room temperature
3 cups firmly packed golden brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups chopped pecans, toasted
1 cup unsalted butter
2 cups firmly packed golden brown sugar
4 cups powdered brown sugar
1/3 cup half-and-half
1 tablespoon vanilla extract

Steps:

Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
In a bowl, stir together the flour, baking powder, and salt.
Beat the flour mixture into the butter mixture on low speed until incorporated.
Stir in the pecans.
Pour into the prepared pan, smoothing the top.
Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
Add the melted butter mixture and beat until combined.
Pour over the cooled brownies and spread evenly.
Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
**Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.

Nutrition Facts : Calories 6329, Fat 279, SaturatedFat 129.6, Cholesterol 926, Sodium 1916.1, Carbohydrate 945.2, Fiber 15.5, Sugar 779.5, Protein 45.1