Monday, September 19, 2011

Apple-Butterscotch Brownies

I said here that Fall is my absolute favorite time of the year, but I also said that one of my absolute favorite days of the year is when my September issue of Southern Living arrives in my mailbox.  Ahhh...it just signals the change in season.  Every month, I try and make at least one recipe from each issue.  When this September's came, I wanted to make about 15.  This is my first...I'm sure I'll be making several more.  When the cover read "Our Best and Easiest Apple Desserts" I knew life was good.  Enjoy. 



1 cup chopped pecans
2 cups firmly packed dark brown sugar
1 cup butter, melted
2 eggs, lightly beaten
2 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 cups peeled and diced Granny Smith apples

Preheat oven to 350.  Bake pecans in a single layer on a shallow pan for 6-8 minutes until just toasted.

Stir together brown sugar and next 3 ingredients.

Stir together flour and next 2 ingredients; add to brown sugar mixture and stir until blended.  Stir in apples and pecans.  Pour mixture into a greased 13x9-inch pan; spread into an even layer.

Bake at 350 for 35 to 45 minutes or until wooden pick inserted comes out completely clean.  Cool completely (about an hour).  Cut into bars.

So, this is the magazine's recipe (which is how I made it).  I think next time, I might add 1 tablespoon of cinnamon to the flour mixture.  It will just give it that extra something-something.  I also highly recommend cooking them until that wooden pick is really clean.  Mine were soooo yummy but they would have cut a little better if I would have cooked them about 4 minutes longer.  Thanks Southern Living!

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