Chewy Butterscotch Brownies
|Pecan halves||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Butter||4 Tablespoon, softened|
|Baking powder||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
1. Reserve 16 pecan halves; chop remaining pecans.
2. Preheat oven to 350°F. Grease 8" by 8" baking pan. Into large bowl, measure chopped pecans, flour, and remaining ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.
3. Pat brownie mixture into baking pan. Arrange reserved pecan halves on top of mixture so that when brownies are cut after cooking, pecans will be in the center of each of 16 squares. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.
4. When cold, cut into 2" by 2" squares. Store in tightly covered container.