Butterscotch Brownies With Brown Sugar Butter Icing

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1 cup unsalted butter, at room temperature
• 3 cups firmly packed golden brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups chopped pecans, toasted
• 1 cup unsalted butter
• 2 cups firmly packed golden brown sugar
• 4 cups powdered brown sugar
• 1/3 cup half-and-half
• 1 tablespoon vanilla extract

Recipe

• 1 make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
• 2 using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
• 3 add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
• 4 in a bowl, stir together the flour, baking powder, and salt.
• 5 beat the flour mixture into the butter mixture on low speed until incorporated.
• 6 stir in the pecans.
• 7 pour into the prepared pan, smoothing the top.
• 8 bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
• 9 make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
• 10 once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
• 11 using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
• 12 add the melted butter mixture and beat until combined.
• 13 pour over the cooled brownies and spread evenly.
• 14 let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
• 15 **left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
• 16 cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.