These brownies require minimal ingredients, minimal dishes and minimal effort. My kind of dessert. These are the brownies you whip up when it’s late, and you want something sweet, but baking sounds like a chore.
1/4 c. unsalted butter
1 c. brown sugar, packed
2 t. vanilla
3/4 c. white flour
1 t. baking powder
dash of salt
Preheat your oven to 350F. Rub down a baking dish with some butter.
This recipe works best if you have all your ingredients prepped and at the ready before beginning. Get your flour in its measuring cup, open the vanilla bottle, etc.
In a medium-to-large sized saucepan, melt the butter.
Once melted, remove from heat, and stir in brown sugar, egg and vanilla (I always eyeball the vanilla – don’t dirty a dish unnecessarily!), and mix until completely incorporated.
Now, stir in the remaining ingredients (flour, baking powder, salt). Pour and spread in the greased baking dish.
The original version of this recipe warns you that the batter will be thick, and it’s true. It won’t look much like brownie batter; it’ll look more like caramel.
Bake 20 – 30 minutes. Eat greedily, burning your mouth.
Original Recipe: Butterscotch Brownies aka Blondies