Jersey Caramel Butterscotch Brownies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a recipe I found in the June 2005 Super Food Ideas magazine. Every time I make it I barely manage to get one piece as it is a real hit. I have melted the butter in the microwave & also I prefer to sprinkle the caramels through the middle so initially spread 1/2 the mixture, sprinkle the caramels & then the rest of the mix on top. Firm favourite. Ingredients:
100 g butter, chopped |
1 cup brown sugar |
2 eggs, beaten |
1 teaspoon vanilla essence |
1 cup plain flour, sifted |
1 teaspoon baking powder |
1/2 cup unsalted roasted peanuts, chopped |
100 g jersey caramels, roughly chopped |
Directions:
1. Preheat oven to 180o Celsius Grease and line a 4.5 cm deep 18 cm (base) square cake pan.
2. Melt butter in a saucepan over medium heat. Transfer to a bowl, add sugar, eggs and vanilla. Mix well.
3. Stir in flour, baking powder and peanuts. Spread mixture into pan. Sprinkle with caramels.
4. Bake for 22 - 25 minutes or until firm and crisp on top (be careful as it can burn easily). Allow to cool in the pan. Cut into squares.
5. Dust with icing sugar to serve.
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