This week is turning out to not be getting so very much done in it
I did make butterscotch brownies today.
The recipe I use is from this book, which may possibly be familiar to other Canadians of just old enough to be baking in the 1970s vintage. It's an old favourite of my family's and judging by the cut-up form in the back we ordered several more copies of it. To be truthful, it is a pretty great resource. Proof that you should never judge a book by its cover.
(I mean honestly, who would know from the pineapple thing and the creepy lobster and the mystery mess in that pot that there are great desserts to be had within?)
I hope it's not breaking any copyright to share the recipe here... since I can't find a copy of the book anywhere online and Cream of the West now appears to refer to a US-based cereal company, I think it is okay. I should know this sort of thing what with being a writer, shouldn't I.
Anyway my own version is modified very slightly for emergency people-are-coming-over use, such that it uses only the ingredients most likely to be in the house, with minimal cleanup because I am so very lazy:
Preheat oven to 350 degrees
Line an 8" square cake pan with parchment paper
1-1/4 cups Cream of the West Flour
1/4 teaspoon salt
1/2 cup soft butter
A little more than 1 cup lightly packed brown sugar
[*note: the original recipe calls for 1-1/2 cups, which is crazy sweet]
2 teaspoons vanilla
Beat until light and fluffy, then blend in dry ingredients.
Pour into pan and bake for 25 - 30 minutes.
Then of course you can just lift the parchment paper out of the pan onto a cooling rack, and later store the remains (if any) still wrapped in the parchment in some other container.
I wonder what it would be like with chocolate chips in it?