Butterscotch Brownies

Butterscotch Brownies

Rich, fudgy and sticky, these brownies have a distinctly grown up flavour, and are best enjoyed with espresso coffee!

 

1 cup brown sugar

2 tablespoons butter

½ cup self raising flour

1 whole egg plus 1 egg yolk

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

⅓ cup walnuts, almonds or macadamias

2 tablespoons of Rum or Butterscotch Schnapps

 

Pre-heat oven to 180°C

 

Over a low heat, melt the butter, vanilla and sugar until all the sugar dissolves.  Allow to cool a little, then beat in the eggs and the liqueur.

Using a wooden spoon, stir through the flour, salt and baking powder to form a sticky dough.

Line a lamington tin or high sided baking tray with baking paper.  Fold the nuts through the batter then pour it into the baking tray.

Bake for around 30 minutes, or until only just set in the middle, leaving the batter a little gooey.

Allow to cool completely in the tin, then cut into squares and serve.