Butterscotch Brownie Recipe
Recipe by Wendy Henriques (and perhaps Betty Crocker)
Preheat oven to 300o
Note: The brownies are very sensitive to temperature and baking time. The top of the mix should be golden and the edges should still be light brown and pulling away from the pan edges. Too little baking and the brownies are gooey but edible. Too much baking burns them; they are barely edible. Upon removal from the oven cracks occur on the top and butter oozes out. Leaving them alone for a day or two (near about impossible!) lets them become more cake-like.