Butterscotch Brownie Recipe

Recipe by Wendy Henriques (and perhaps Betty Crocker)



  1. 2 eggs
  2. 1 pound brown sugar
  3. 1 ½ cups cake flour
  4. ½ teaspoon salt (to taste)
  5. 2 teaspoons of baking powder (must be fresh!)
  6. 1 teaspoon vanilla
  7. 2/3 cup of butter (1/2 butter—1/2 margarine OK)
  8. butterscotch chips (Optional, amount variable. Chocolate chips are good too!)



  1. Preheat oven to 300o

  2. Use butter to grease a 2" baking pan
  3. Melt Butter
  4. Pour the butter in a large bowl and mix in the other ingredients one at a time. Stir well!
  5. Cook for 20 minutes.

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.