Butterscotch Brownies with Irish Coffee

by PAMELA K CONOLY about a year ago in RECIPE

A treat that’s good for your soul and your senses

I used to think that all brownies were just one color. If I hadn’t ever gone to church, I probably would still be thinking that way! But, I don’t ever want to be like that. So, I guess it’s a good thing. You can find out a lot of things just by going to church in your community. I dare you to try it. You can learn a lot about people, food, animals, especially food! A lot of good cooks! You should go if you haven’t. It’s a learning experience.

Butterscotch Brownies

1/4 cup shortening

1 cup packed brown sugar

1 egg

1 tsp vanilla

3/4 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup chopped nuts

Heat oven to 350 degrees. Heat shortening over low heat until melted, remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased square pan about 8x8x2 inches and bake for 25 minutes. Cool a bit and cut into 2 inch squares while still warm.

Makes 16 cookie brownies.

Also called “Blonde Brownies” depending on which side of the world you are from.

Very informative video I found on Youtube! She talks about a really cool pan that you can use, and if you want, she leaves a link on where you can get the special pan, but you need to subscribe to the channel. I am not selling for her, don’t even know her. This is just a really good video on those brownies and she has some good tips. So enjoy!

Nuts

Walnuts are preferable in this recipe, as in a lot of recipes that require chewiness and crunchy desired to be together. But, you can always use pecans, though pecans are a bit on the fatty side. Walnuts actually burn fat so well that you can eat a small bowl of them while watching a movie as opposed to popcorn. It’s healthier for you, fat free and guilt free!

When I say small bowl, I mean small serving bowl, not your popcorn bucket size bowl, to be clear. Too much of anything can have adverse effects, and moderation is always the key.

Irish Coffee

My mother-in-law introduced me to Irish coffee the first Christmas I was married to my second husband. Rightly so, since I had married into an Irish family. Although I wasn’t crazy about it at first, it kind of grows on you. Back then, I didn’t have time for such luxuries because I had a little one and was involved in the Christian Church, teaching Sunday School and such. Didn’t really have much time to entertain, seeing how I was always the one bringing food and such to the Church activities and entertainment. Drinking just wasn’t tolerated, especially if you were teaching God’s word to little ones. I mean, I didn’t have time for a blog even if I had wanted one!

But, now that my girls are grown and doing their own thing, I have more time to rock out on my blogs and make a little money doing it!

Now, the essence of the Irish Coffee is the “goodwill” feeling, and so that goes for the bold taste. In other words, If you’ve had a bad day, by the time you finish your first cup you will be steadfast thinking on how you could make your day better tomorrow!

Irish Coffee basic recipe

6 oz hot, freshly brewed coffee

1 tsp granulated sugar

1 tsp packed brown sugar

1 1/2 oz Irish whiskey

Whipped cream

Heat proof glass or mug

Preheat your mug first by pouring hot water into it to take the chill off. Now, pour out the water. This will prevent your glass from cracking. Fill the mug 3/4 full of the coffee. Add the granulated and brown sugar and stir until fully dissolved.

Add the whiskey and stir until it’s fully mixed. Top with the whipped cream. Now, if you are using lightly whipped cream, pour it slowly over a warm spoon onto the coffee, being very careful not to break the coffee’s surface. Don’t stress because this takes practice. A more practical, foolproof, way would be to get out your cool whip and gently put a dollop on top. Drink while hot.

Makes 1 drink.

  • * Lightly whipped will give you that frothy look like in the pictures. It’s pretty, but takes practice to get right. If you want to pile the cream high, then just get you some canned Reddi-wip, but squirt some out into a small bowl or plate first to get rid of some of the air, or else you will have a hot mess. No pun intended!

This is an excellent instructional video that gives you step by step directions. Very helpful, especially if you’re using the light cream method that I discussed earlier in the recipe.

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Pamela Kay Conoly

Love for fashion, cooking, chocolate is my go to! From San Antonio, Texas, resides in Fort Worth, Texas. Author of http://cuisineforthought.simplesite.com/ Blog