Butterscotch Brownie Sundaes Recipe




Butterscotch Brownie Sundaes Ingredients

1/2 cup butter
1 1/4 cup brown sugar
1 tsp vanilla
2 eggs
1 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
12 small scoops -
1 vanilla ice cream
1 sauce:
1/4 cup butter, at room temp.
1 cup brown sugar
1 cup cream
1 tsp vanilla

A Recipe for
Butterscotch Brownie Sundaes

 

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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This is a recipe for Butterscotch Brownie Sundaes from the recipe cookbook of Recipes-to-go (Dessert)


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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Butterscotch Brownie Sundaes

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Butterscotch Brownie Sundaes Directions

In large bowl, beat butter with brown sugar. Beat in vanilla and
eggs. Stir in flour just until mixed. Fold in chocolate chips.

Spoon batter into greased 8 inch square baking dish; bake in
preheated 350 F oven 35 to 40 minutes or until cake tester inserted
in centre comes out clean. Cool. Cut into 12 squares.

While squares are baking, make sauce. Place butter, sugar and cream
in medium saucepan and bring to a boil. Cook, stirring, about 2
minutes. Add vanilla. Cool.

Serve brownies with a scoop of ice cream and a drizzle of sauce.
Makes 12 servings. Source: The Toronto Star Newspaper.ch.

Serves: 12

 

 

 

 

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Butterscotch Brownie Sundaes Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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