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About the Recipe: Butter combines with brown sugar, breaking down into a rich butterscotch flavor. Stirring in some beet puree keeps this brownie moist and delicious. Add a double dose of that sweeter, softer, and richer brown sugar flavor by adding extra butterscotch chips and then top with crunchy chopped walnuts. You just can’t beat the sugar caramelizing flavor of this sweet treat.
Recipe Inspired by Farmer Lee Jones, Beet Brownies, The Chef’s Garden.
Bake in preheated 350-degree F. oven for about 25 minutes or toothpick inserted into the center comes out clean. Cool in pan on wire rack.
To Serve: Using the foil ends, remove the brownie; discard the foil. Drizzle the top of the brownie with melted butterscotch; sprinkle chopped walnuts over the brownie top. Chill in refrigerator until the brownie is firm; cut into squares to serve.
Yield: about 16 squares.
pdf for Copy of Recipe – Unbeatable Double Butterscotch Brownies
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