If you’re a regular around here, you may have noticed the blog has gotten a bit of a facelift this week. Here are a few new things you’ll see:
- Look up for the new Recipe pulldown menu for easy navigation to each recipe category. I should have done this ages ago, but hey, it’s there now.
- Enhanced Pin It capabilities, so you can now pin a photo just by hovering over it.
- New subscription service through FeedBurner – BUT if you are already an email subscriber, don’t worry – it still works and you’ll continue to receive your emails as usual.
In the next few weeks I’ll be working on a full recipe index page as well as some other small tweaks. None of this is really important, but I work in software so I have a weird compulsion to do the blog equivalent of release notes when I change or add something. Anyway, that’s enough administrative garbage for right now. Let’s get back to the good stuff, because today’s good stuff includes brown butter, and that’s much more interesting than web design.
Lately I am really into simplicity with my baking – one bowl for wet ingredients, one for dry, combine, stir, pour, bake. That’s pretty much what I’ve got in the tank right now, and it’s working out just fine. Especially when one of those bowls has brown butter in it. Have I mentioned I’m kind of fond of brown butter?
That’s where these bars get their rich, deep butterscotch flavor, but I also threw in a generous handful of butterscotch chips because I had them on hand. And also because I like them. I brought these into work to share, but ended up eating far too many of them myself. Stupid brown butter (it’s kind of a love/hate thing, as it turns out). These are a really good staple to whip up in a pinch – they’re crazy easy but taste much fancier than they really are. And that is ALWAYS a selling point for someone who values simplicity.*
*or in my case, laziness.
- 6 oz (1½ sticks) unsalted butter
- 2 cups all-purpose flour
- 2½ cups firmly packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup butterscotch chips
- Preheat oven to 350 F. Grease a 9x13 baking dish (or line it with parchment paper). Set aside.
- Place the butter in a small saucepan over medium heat. Cook, stirring occasionally, until the butter turns a rich amber color and smells nutty. You'll see bits of the milk solids start to solidify. Remove from heat and set aside to cool slighty.
- In a large bowl, combine flour, brown sugar, baking powder and salt.
- When butter is somewhat cooled (give it about ten minutes after you've removed it from the stove), stir in the eggs. Add butter/egg mixture to the flour mixture and stir until just incorporated. Gently fold in the butterscotch chips.
- Pour batter into the prepared baking dish and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack and cut into squares when cooled.
Source: slightly adapted from Cooking Light
Wowww. Looks amazing.. pretty captures !!