This past week I met up with some photo friends for lunch, photo lessons and photography. Her in Idaho the weather is just turn from winter to spring and then back again. I wish that winter would make up it’s mind and give in to spring. Really, enough already.
Anyway the photo group was a great get away. Lunch was amazing, we had the most amazing homemade spaghetti sauce, fresh fruit salad, green salad but the dessert was to die for.
The dessert is what I wish to share with you my blogger friends.
Butterscotch Brownies topped with caramel sauce and a side of french vanilla ice cream. Are you licking the monitor yet?
Here’s a photo, I know it’s not great but I was so excited that my hands were just shaking and I forgot all about checking my aperture. LOL! Ü
The group host was gracious enough to email me the recipe for the brownies. You just know when you have a recipe that is too good to keep to yourself so I am sharing it with you my blogger buds so that you to can enjoy this wonderful dish.
~from Mormon Country Cooking
3/4 cup (1 1/2) sticks of butter best not to use margarine in this
3 cups brown sugar packed
3 eggs, beaten
2 1/4 cups flour, sifted or stirred and measured
2 tsp baking powder
3/4 tsp salt
1 tsp vanilla (If not pure vanilla the real thing then double the amount)
1 cup grated or flaked coconut (optional but good to put in)
1 cup walnuts, coarsely chopped ( can use pecans or omit)
Grease 9x13x2 baking pan. Melt butter, remove from heat. Blend in brown sugar. Stir in beaten eggs. Blend in sifted dry ingredients, then add vanilla, nuts and coconut. Spread in prepared pan. Bake 35 min. or until just done. Do not over bake! Cut into bars while still warm!
Bake at 350 degrees for 35 min
*Serve warm with vanilla ice cream and caramel ice cream topping!
This post has been submitted to the following Friday Photo Challenges –