Butterscotch Brownies

Sometimes you just gotta use what you have. In my case, it was butterscotch morsels. It wasn't what I intended but, well, things rarely are. In this case, I'm glad it worked out like it did. This ended up being a wonderful recipe. So yummy!

As usual, I started with a recipe and changed it up. A little more of this and a little less of that and it comes out just right.

One big change is how I melted the butterscotch morsels. I'm a big believer in melting things in the microwave rather than getting out the double boiler. It's just faster and easier. The key is to do 1 minute in the microwave, then stir. Afterwards, do 30 seconds at a time until morsels are completely melted. It's super important to stir after each time. They can be melted and not look like it until you stir it. Really.

So here's my version. Hope you enjoy it.

Butterscotch Brownies

12-oz package butterscotch morsels
1/2 cup butter or margarine
4 eggs
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons salt

Melt butterscotch morsels and butter in microwave. (See instructions above) Do NOT overcook.

Combine eggs and sugar, beating until light and fluffy. I just use a fork to do this but it's okay to get the mixer out if you'd rather.

Whisk together the flour, baking powder and salt. Add slowly to creamed mixture. Stir well. Stir in butterscotch mixture and pecans.

Pour into a greased 15x10x1-inch pan. Bake at 350 degrees for 25 minutes. Cool completely in the pan. Cut into small pieces. Store in airtight container.

Makes about 3 dozen.