I’m back!

I know that I haven’t posted for a while. Things have been busy for the past couple of months. Great, but busy.  We bought and moved into a new house. We’re really excited about it. Even though we don’t have a lot of furniture yet, it truly feels like home. I LOVE my new kitchen. It’s the biggest one I’ve ever had, which isn’t hard when the only kitchens you’ve ever had have been in NYC apartments. Although my husband doesn’t have his good camera here, I hope to be back to posting more regularly now, even if the photos are taken with his iPhone.

This is one of my favorite brownie recipes.  I have made them many times.  They’re great to bring to or serve at a party. They are quite rich, so I like to cut into small squares, which end up looking really pretty on a serving tray. The original recipe calls for butterscotch chips, but I have made them with white chocolate chips also, for those who don’t like butterscotch. I prefer the butterscotch version, but both are delicious.

These brownies are cooked in a 9×13 pan, so when cut into small pieces, you can get about 50 brownies out of the recipe. They really are rich, so trust me, they’re fine being cut into small squares.   Wait until the glaze is firm before cutting them.  If you want to speed up this process, put the pan in the refrigerator.  The glaze will then harden quickly.  The recipe calls for bittersweet chocolate chips. If you don’t have any, you can easily substitute semi-sweet chocolate chips.

Dark Chocolate Butterscotch Brownies
Recipe from Taste of Home

4 ounces unsweetened chocolate, chopped
3/4 cup butter, cubed
2 cups sugar
3 egg whites
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup 60% cocoa bittersweet chocolate baking chips
1 cup butterscotch chips

GLAZE:
1 cup semi-sweet chocolate chips
1/4 cup butter, cubed

In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly. In a large bowl, combine sugar and chocolate mixture. Stir in egg whites and vanilla. Gradually add flour to chocolate mixture. Stir in chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
For glaze, in a microwave, melt chips and butter; stir until smooth. Immediately spread over brownies. Cool until the glaze is firm before cutting. Cut into small pieces, roughly 1.5″ square.

Yield: about 5 dozen

One year ago: Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
Two years ago: Quinoa Cakes
Three years ago: Two-Bite Chocolate Chunk Muffins
Four years ago: Fresh Strawberry Muffins
Five years ago: Curried Chicken Salad
Six years ago: Spinach and Bacon Quiche