Tuesday, November 22, 2005
Mondays with Maida - Butterscotch Brownies
Page 92 in the old book / page 135 in the new book
These brownies smelled so good while baking! They were good too... though I'd be inclined to tweak the recipe a little next time.
These are not the typical "blondies" you may be accustomed to. There are no chocolate chips in these, but with dark brown sugar and molasses, they have a richer flavor than those other "unchocolate" brownies. The texture was wonderful and very much like a good chocolate brownie. They had a little crunch on the outside, while the inside was moist and chewy.
When I tasted one I had a moment of panic. I was afraid I had left the salt out, but I checked the recipe and discovered it didn't call for salt. That seems odd to me. When I think of butterscotch, I think buttery, caramelly, and yes... salty! Next time I would add 1/4 to 1/2 a teaspoon of salt.
I think everyone liked these. The main problem was they weren't chocolate...
Suzanne: "Delicious! These made my mouth water for more. I think it was the extra molasses that made these so tasty. Rating - 4.0"
Denny: "They were good & I'm not much for butterscotch. I'd rate them a 3. Rating - 3.0"
Laura: "While I don't usually care for "non-chocolate" brownies, these were de-lish! Rating - 4.0"
Phil: "Nicely textured brownie with a moist, firm, almost chewy center. A buttery subtle taste of butterscotch which runs a bit counter to whatI'm programmed to expect in a brownie – chocolate. Rating - 3.3"
Overall rating by the panel - 3.6
Next week - Florida Cream-Cheese Squares