Butterscotch Brownies

As a devout chocoholic, I am very skeptical of desserts without chocolate.

Recently, Grandmother has made me question my chocolate beliefs by introducing me to “butterscotch brownies.”

These things are so decadent and satisfying and buttery and fudge-y and delicious and very hard to stop eating.

This is not an “I’ll just have one bite” kind of treat.  It’s been clinically proven that they are impossible to resist.

I would like to thank Alyne for coming up with this recipe and then passing it on to Neda and then to Grandmother so she could pass it along to me and cause me to think critically about my confectionary beliefs.

Would you like me to stop rambling now and tell you how to make them?

Ok, if you insist.

The ridiculously simple ingredients:

• 1 stick of butter
• 2 cups of brown sugar
• 2 eggs
• 1 cup self-rising flour
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (or pecans. or both. just make sure you have 1 cup of nuts, ok? They are essential for the texture and salt factors)

And the absurdly easy directions:

1)      Preheat oven to 350 and lightly grease an 8”x8” pan to ensure that no morsel is left behind.

2)      Cream the butter and sugar

3)      Add beaten eggs and mix until well incorporated

4)      Add vanilla

5)      Mix in the flour

6)      Stir in the walnuts

7)       Bake for about 20 minutes or until edges start to pull away from pan and center falls a bit.  DO NOT OVERBAKE.  It is essential that these stay gooey.

Let cool for a few minutes so you don’t burn your mouth, but enjoy while still warm. Try not to eat the whole batch at once.   It will be harder than you think.

I can’t get over how delicious these butterscotch brownies are.

Do you want to know the craziest part of all?  I don’t think chocolate chips would improve this divine dessert.  In fact, I think chocolate would detract from it.

I am at a crossroads in my life.  A confectionary crossroads.

Y’all come back,