Butterscotch Fudgebars Recipe
Servings: 1 9-inch square pan
1 cup All Purpose flour
½ tsp baking powder
¼ tsp salt
½ cup butter
¾ cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
½ cup desiccated shredded coconut + 2 tablespoons milk (optional, but highly recommended)
1/3 cup AP flour
1/4 cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp salt
1/3 cup butter
1/2 cup white sugar
1 tsp vanilla
1 tbsp corn syrup (dark or light)
Preheat oven to 325°F. Spray a 9-inch square pan. Line with aluminum foil, then spray the foil.
Make the butterscotch batter:
Sift the first three ingredients and set aside.
In a medium bowl, melt the butter. Once melted, stir in the brown sugar. Add eggs one at a time, then stir in vanilla extract, coconut and milk, if using. Set aside.
Make the brownie batter:
Sift the first four ingredients and set aside.
In a medium bowl, melt the butter. Once melted, stir in the white sugar. Add the egg, and then stir in the vanilla extract and the corn syrup. Set aside.
Stir in the flour mixture into the butterscotch batter. Then stir in the flour mixture into the brownie batter. Pour the butterscotch batter into the prepared pan. Place scoops of the brownie batter on top of the butterscotch batter. Swirl as desired.
Place pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out wet, but the surface is firm. Do not overbake.
'Never eat more than you can lift.' - Miss Piggy