| 1 | * dissolved in 2 tablespoons hot water |
| 2 | these chewy squares ooze brown sugary butterscotch. |
| 3 | They becrumb the lips and besmear the chin, like home-baked goodies should. |
| 4 | preheat oven to 350? |
| 5 | melt butter in a large saucepan. |
| 6 | Add sugar and beat well to mix. |
| 7 | Cool the mixture slightly, then beat in the eggs and vanilla. |
| 8 | sift together flour, salt and baking powder. |
| 9 | Stir it into the wet ingredients, then add the nuts. |
| 10 | Mix well. |
| 11 | Spread brownies in a greased 11 x 7 x 2-inch pan and bake at 350?for 30 to 35 minutes or until a light gold. |
| 12 | Cool in the pan for 10 minutes, then turn out. |
| 13 | This is easiest if you up-end the pan over waxed paper, then turn the cake right side up. |
| 14 | Let it finish cooling on a rack. |
| 15 | to make the frosting, cream ?cup butter with confectioners sugar. |
| 16 | Beat it until light, then beat in the coffee mixture. |
| 17 | Spread over the brownies. |
| 18 | When frosting has set, cut in squares. |
| 19 | yield: 3 dozen 2-inch or 6 dozen 1-inch squares. |
| 20 | Polly clingerman, author fast and fabulous hors d"oeuvres and holiday entertaining (published by the american cooking guild), washington, dc |
| 21 | randy shearer |
