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     KQ Butterscotch Brownies

 



Above: KQ Butterscotch Brownies are packed with nuts, toffee bits and two kinds of chocolate chips.

 

Ingredients
1 1/2 cups flour
2 cups brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1 stick butter
1 cup walnuts*
1 cup mini chocolate chips
1/2 cup toffee chips
1 cup white chocolate chips
cooking spray

*If you prefer not to use nuts, just leave them out.


Utensils
glass mixing bowl (microwave safe)
wooden spoon
nut grinder
measuring cups
measuring spoons
9x9 inch square baking pan
wax paper
sifter
small plate
small bowl
fork
rubber spatula
metal spatula
chef knife
cooling rack
cutting board


Above: Ingredients for the KQ Butterscotch Brownies.


Preheat oven to 350 degrees.


Coat baking pan with cooking spray.


Above: Line the bottom of the baking pan with wax paper and spray again with cooking spray.  Set pan aside.


Place the stick of butter in a microwave safe glass bowl, (we used a large measuring cup).  Heat butter in the microwave
on 50% power until the entire stick is melted.



Crush the walnuts and set aside.


Place a sifter over a small plate.  Add flour to sifter.



Add salt and baking powder to sifter.


Crack eggs in a small bowl and lightly beat with a fork.



Above: Carefully remove melted butter from microwave.


Add the brown sugar to the melted butter.



Stir the butter and the brown sugar together.


Above: Add 1 teaspoon of vanilla extract to the butter and brown sugar mixture and stir well.



Add the eggs to the mix.


Stir in eggs until the mix is creamy and smooth.


Sift the dry ingredients in to the mix.  Stir until completely blended.


Add crushed walnuts and stir to incorporate nuts in to the batter.


Add toffee bits and chocolate chips.


Above: Stir all ingredients together thoroughly and the brownie batter is complete.


Pour the brownie batter in to the prepared baking pan.



Above: Spread the mixture in to an even layer.



Above: Bake on the center rack of the oven for 30-35 minutes or until the edges are crisp and a tooth pick comes out
of the center of the brownie with no residue.


Allow the pan to cool slightly.  Use a metal spatula to release the brownie from the edges of the baking pan.


Place a cooling rack over the baking pan and flip the pan over on to the rack.


The brownie will release easily from the bottom of the baking pan and slide out on to the rack.  Remove wax paper.


Place a cutting board on top of the brownie while it remains on the cooling rack.  Flip everything upside down.
Remove cooling rack.  Slice brownie on the cutting board into 1 1/2 inch squares.


Serve brownies warm or transfer cut brownies back to the rack to cool completely before storing in an airtight container.

KITCHEN QUEERS RECIPE CARD
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KQ BUTTERSCOTCH BROWNIES

Ingredients
1 1/2 cups flour
2 cups brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1 stick butter
1 cup walnuts*
1 cup mini chocolate chips
1/2 cup toffee chips
1 cup white chocolate chips
cooking spray

*If you prefer not to use nuts, just leave them out.


Utensils
glass mixing bowl (microwave safe)
wooden spoon
nut grinder
measuring cups
measuring spoons
9x9 inch square baking pan
wax paper
sifter
small plate
small bowl
fork
rubber spatula
metal spatula
chef knife
cooling rack
cutting board

Preheat oven to 350 degrees.  Coat baking pan with cooking spray.  Line the bottom of the baking pan with wax
paper and spray again with cooking spray.  Set pan aside.  Place the stick of butter in a microwave safe glass bowl,
(we used a large measuring cup).  Heat butter in the microwave on 50% power until the entire stick is melted.
Crush the walnuts and set aside.  Place a sifter over a small plate.  Add flour to sifter.  Add salt and baking powder
to sifter.  Crack eggs in a small bowl and lightly beat with a fork.  
Carefully remove melted butter from microwave.
Add the brown sugar to the melted butter.  Stir the butter and the brown sugar together.  Add 1 teaspoon of vanilla
extract to the butter and brown sugar mixture and stir well.  Add the eggs to the mix.  Stir in eggs until the mix
is creamy and smooth.  Sift the dry ingredients in to the mix.  Stir until completely blended.  Add crushed walnuts
and stir to incorporate nuts in to the batter.  Add toffee bits and chocolate chips.  Stir all ingredients together
thoroughly and the brownie batter is complete.  Pour the brownie batter in to the prepared baking pan.  Spread the
mixture in to an even layer.  Bake on the center rack of the oven for 30-35 minutes or until the edges are crisp and
a tooth pick comes out of the center of the brownie with no residue.
 Allow the pan to cool slightly.  Use a metal
spatula to release the brownie from the edges of the baking pan.  Place a cooling rack over the baking pan and
flip the pan over on to the rack.  The brownie will release easily from the bottom of the baking pan and slide
out on to the rack.  Remove wax paper.  Place a cutting board on top of the brownie while it remains on the
cooling rack.  Flip everything upside down.  Remove cooling rack.  Slice brownie on the cutting board into
1 1/2 inch squares.  Serve brownies warm or transfer cut brownies back to the rack to cool completely before
storing in an airtight container.


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