WELCOME!

Welcome to Le Beau Paon Victorien! I'm so glad you stopped by!

Here you will find a variety of things that might interest you: food, books, house decor, crafty things, random thoughts, dishes, gardening and more!

Spend some time with us and happy reading!





Friday, July 6, 2012

Foodie Files: Country House Butterscotch Brownies

Mmmmm!.......don't you just want to grab this whole plate and shovel these into your mouth? ;-)

Well, if you don't like sweets much, I guess you wouldn't.....but I love sweets and I love baked goodies and I absolutely LOVE these bars.

They are super-delicious, in my opinion, but also they remind me so much of my childhood. My mother got this recipe from her mother, my Grandma Helen, and she made them so very often when I was a child.

We never went on a camping trip without a big Tupperware container of these bars, and there was seldom a family picnic or cookout that didn't have a pan of them around. They were a family favorite with everyone.

I don't know where my Grandma Helen got the recipe; from a book, magazine or maybe off the back of a package of Nestle' Tollhouse Chocolate Chips, but I love the gooey, chewy goodness. They have some coconut in them, which gives them more of a texture and a very subtle hint of flavor, so even if you are not usually a fan of coconut, you will hardly notice it.

This recipe only makes a small pan of bars, a 9 inch square, which is nice if you have a small group or a small family. My mother always doubled the recipe to make a regular 9 x 13 size.

Country House Butterscotch Brownies
1/3 cup butter, softened
1 cup brown sugar
1 egg
1/2 tsp. vanilla extract
1/2 cup flaked coconut
3/4 cup. flour
6 oz. semi-sweet chocolate chips
1 tsp. baking powder
1/4 tsp salt.

Preheat oven to 350 degrees. Grease a  9 inch square pan ( or a 9x13 pan, if doubling the recipe).
Using an electric mixer, or a hand mixer :cream butter and brown sugar. Add egg and vanilla and mix well, until creamy.
In a separate bowl, sift flour, salt and baking powder, then add the dry ingredients to the butter and sugar at intervals, mixing well after each addition.
Stir in the coconut and chocolate chips with a spoon or spatula until incorporated. A half cup of chopped walnuts can be added also, if desired.
Spread mixture evenly into pan and bake for 25 minutes.


I love them when they are still warm from oven and are all melty and gooey, but I also like them chilled. Sometimes I put them in the refrigerator for awhile. Even chilled they are still soft and chewy.


Thanks for stopping by!!!

Photobucket

3 comments:

GinaBVictorian said...

Looks and sounds delicious but I'm trying to figure out how the butterscotch comes in. The chips aren't butterscotch?
Gina

victorian parlor II said...

OK, now I'm hungry!!! I just visited June at Laughing with Angels where she posted about lavender shortbread cookies! Your brownies look scrumptious! At least there are no calories reading about them in blogland:).

Blessings,

Kim

Katie@LeBeauPaonVictorien said...

I think the "butterscotch" means the flavor?...the butter and brown sugar instead of a chocolate flavor, like most "brownies". Sometimes we called these "blondies"....I'm not really sure about why they are called that. ;-)