A few people have emailed me privately, wondering how the booksigning went yesterday. I enjoyed meeting the other authors, however, I didn’t sell as many books as I would have liked. I thought since the price was $3.00 and it was Christmas, that I’d get rid of lots of books. However, the mall was not as crowded as I thought it would be.
Last week I made Chocolate Chip Butterscotch Brownies. I’ve altered this recipe, and they turned out so good! Here is the version that I used:
2 cups all-purpose flour
1/2 tsp baking soda
1 cup dark brown sugar, firmly packed
1 cup salted butter, softened ***I used the imported Irish Kerry Gold butter. It’s got a smoother texture than regular butter and it has a natural yellow color.
1 large egg
2 tsp. vanilla extract
One 10.5 oz package of milk chocolate chips
Preheat oven to 300 degrees. Grease an 8X8 inch baking pan.
Combine first two ingredients in a medium bowl. Mix well with a wire whisk. Set aside.
In a large bowl use an electric mixer to blend the sugar and butter. Add egg and vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture and chips. Blend at low speed until just combined. Do not overmix.
Transfer batter into the prepared pan, and level top with a rubber spatula. Bake in center of oven for 35-45 minutes (NOTE, I BAKED MINE FOR 55 MINUTES) or until toothpick comes out clean but center is still soft. Cool on rack to room temperature. Cut with sharp knife 1-by-2-inch bars.
Enjoy!