These are some of the brownies I baked about a month ago, which specifically garnered a lot of praise from my friends and classmates. Technically, you can buy brownie mixes from grocery stores if you are an inexperienced baker, or if you don't have the extra time to spend measuring this and that. But there's a huge difference in flavor if you use the traditional way of making these pastries.
Here's the butterscotch brownies recipe:
3/4 c. of prunes (or rum-soaked raisins)
1 1/4 c. of butter, melted
4 1/2 c. of lightly packed Muscovado sugar (or brown sugar)
1 c. of white sugar
3 3/4 c. of all-purpose flour
5 tsps. of baking powder
3/4 tsps. of salt
2 1/2 tsps. of vanilla essence
1/2 c. water
4 tbsp ground cinnamon
- Preheat the oven to 350oF.
- In a saucepan, dissolve cinnamon and white sugar until thick but not caramelized. Do not boil.
- In a large bowl, stir together the flour, baking powder and salt.
- In a separate mixing bowl, beat the butter and Muscovado sugar until smooth.
- Add the eggs one at a time.
- Add the vanilla essence.
- Add the flour gradually, mixing well with a hand mixer.
- Stir in the chopped prunes.
- grease a 11.5 x 16 x 1 baking pan.
- Pour batter and spread evenly.
- Drizzle heavily with cinnamon sugar syrup.
- Bake for 40 to 45 minutes or until toothpick comes out clean from the center.
- Cool completely before cutting.