Butterscotch Brownies

Butterscotch Brownies

Brownies:

3/4 cup butter

3 cups light brown sugar

3 eggs

2 1/4 cups flour

3 teaspoons baking powder
1 1/2 teaspoons salt
3 teaspoons vanilla
1 1/2 cups chopped pecans, toasted (optional)
Penuchi icing (recipe follows)

Melt butter over low heat. Remove from heat and stir in brown sugar until well blended; cool. Stir in eggs one at a time; mix well. Mix together flour, baking powder and salt and stir into brown sugar mixture. Add vanilla and blend well. Spread in a well greased 9x13" pan. Bake for 25 to 30 minutes at 350 degrees. DO NOT OVERBAKE.

As soon as you remove the pan from the oven, take a knife or spreader and lightly press down the raised part of the brownies that are around the edge of the pan. Try to get that part level with the center of the brownies. This will not only help to get the icing spread evenly but will also give all the edge pieces a lovely chewy texture.

Cool brownies completely before icing.

Penuchi Icing:

1/2 cup butter

1 cup brown sugar

1/4 cup milk

2 cups confectioners' sugar

Melt butter in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk: heat to boiling. Remove from heat and cool to lukewarm.
Gradually stir in confectioner's sugar. Place pan in bowl of ice and water and beat until of spreading consistency. If frosting becomes too stiff, heat slightly, stirring occasionally.
Fills and frosts two 8" or 9" in layers, a 9"x13" cake or a large pan of butterscotch brownies.