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Clementine Bakery (Los Angeles) Butterscotch Brown Recipe

   
 

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     Clementine Bakery (Los Angeles) Butterscotch Brown

Category   Desserts - Breads
Sub Category   None
Servings   12-16
Ingredients
3/4 cup plus 2 tablespoons (3.5 ounces) flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar
5 tablespoons butter, melted
1 extra-large egg
1/2 plus 1/8 teaspoon vanilla extract
1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts
 
Instructions
Heat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder and salt and set aside. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla. Stir in the dry ingredients, then fold in the nuts.
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.
Remove from heat and cool slightly before serving.


Originally Submitted 5/22/2011





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