My old Prince George neighbour Ellen Huget used to make the most delicious butterscotch brownies. I lost Ellen’s recipe years ago and every recipe I tried since was either too sweet or too dense for our liking. That is up until I happened onto a family website and I saw the recipe to these “not-too-sweet butterscotch brownies” by Floyda Mabel Steiner McClure. Oh my, I think I found Ellen’s butterscotch brownies! Floyda’s recipe called for dusting with icing sugar and ice cream. I put a caramel icing on the top, because that is how Ellen used to serve hers. Well if truth be told Ellen also put in currants, but I didn’t dare put that into an afterschool snack. Apple slices on a separate plate and “nothing touching” is as far as I can venture. With many thanks to the McClure family for sharing their heirloom butterscotch brownie; Floyda’s butterscotch brownies are nothing short of perfect.
FLOYDA'S BUTTERSCOTCH BROWNIES
7/8 cup flour
1/4 tsp baking powder
3/8 tsp salt
1/2 cup salted butter
3/4 cup brown sugar
2 eggs, well beaten
1/2 tsp vanilla
1 cup chopped walnuts or 1/2 cup currants (optional)
1 batch caramel icing
• Preheat oven to 350 degrees.
• Grease a 9" or 8" round or square pan.
• Sift flour with baking powder and salt.
• In a separate bowl, cream butter and add sugar gradually to blend thoroughly.
• Stir in eggs and vanilla to butter/sugar mixture.
• Then stir in sifted ingredients.
• Add nuts if desired.
• Batter will be fairly smooth and thin.
• Spread batter in greased pan, bake at 350 for 20 minutes.
• Meanwhile prepare the caramel icing.
• Check the brownie for doneness with a toothpick. If toothpick is dry, remove brownies from oven.
• Cool and using an offset spatula spread the caramel icing over the top.
• Cut into 16 squares and serve.
