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Clementine's butterscotch brownies

Time 45 minutes
Yields Serves 12 to 16
Clementine’s butterscotch brownies
(Ricardo DeAratanha / Los Angeles Times)
1

Heat the oven to 325 degrees.

2

In a medium bowl, sift together the flour, baking powder and salt and set aside.

3

In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4

Stir in the dry ingredients, then fold in the nuts.

5

Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6

Cool slightly before serving.

Adapted from Clementine Bakery in Los Angeles.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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