Cooking
Page 92 in the old book / page 135 in the new book
These brownies smelled so good while baking! They were good too... though I'd be inclined to tweak the recipe a little next time.
These are not the typical "blondies" you may be accustomed to. There are no chocolate chips in these, but with dark brown sugar and molasses, they have a richer flavor than those other "unchocolate" brownies. The texture was wonderful and very much like a good chocolate brownie. They had a little crunch on the outside, while the inside was moist and chewy.
When I tasted one I had a moment of panic. I was afraid I had left the salt out, but I checked the recipe and discovered it didn't call for salt. That seems odd to me. When I think of butterscotch, I think buttery, caramelly, and yes... salty! Next time I would add 1/4 to 1/2 a teaspoon of salt.
I think everyone liked these. The main problem was they weren't chocolate...
Suzanne: "Delicious! These made my mouth water for more. I think it was the extra molasses that made these so tasty. Rating - 4.0"
Denny: "They were good & I'm not much for butterscotch. I'd rate them a 3. Rating - 3.0"
Laura: "While I don't usually care for "non-chocolate" brownies, these were de-lish! Rating - 4.0"
Phil: "Nicely textured brownie with a moist, firm, almost chewy center. A buttery subtle taste of butterscotch which runs a bit counter to whatI'm programmed to expect in a brownie – chocolate. Rating - 3.3"
Overall rating by the panel - 3.6
Next week - Florida Cream-Cheese Squares
Nutrition Facts
- Mondays With Maida - Pecan Butterscotch Icebox Cookies
Page 139 in the old book / page 174 in the new book This week brings another very easy to make butterscotch cookie, but this cookie gets its butterscotch flavor from butter and brown sugar alone. The flavor in these is more subtle and though crunchy,...
- Mondays With Maida - Fudge Brownies
Page 78 in the old book / page 125 in the new book While there are still a number of chocolate bar cookies ahead, strictly speaking, this is the last of the brownies. This recipe is very similar to the All-American Brownies, but with double the chocolate,...
- Mondays With Maida - Greenwich Village Brownies
Page 75 in the old book / page 123 in the new book The brownies this week are truly over the top - 6 ounces of chocolate, 8 ounces of butter, 6 eggs, 3 cups of sugar plus some corn syrup for good measure, and 3 cups of pecans! Care to hazard a guess...
- Mondays With Maida - All-american Brownies
Page 74 in the old book / page 120 in the new book You know that saying, "less is more"? It has never been more deliciously proven than with these brownies. The recipe for this week's cookie is just a slight variation of last week's Petites Trianons....
- Mondays With Maida - Petites Trianons
Page 73 in the old book / page 119 in the new book Petites Trianons fall somewhere between brownies and cake. The batch I made was cakey and a little drier than I would have liked. I baked them for exactly 28 minutes as prescribed by Maida, but I can't...
Cooking
Mondays with Maida - Butterscotch Brownies
Page 92 in the old book / page 135 in the new book
These brownies smelled so good while baking! They were good too... though I'd be inclined to tweak the recipe a little next time.
These are not the typical "blondies" you may be accustomed to. There are no chocolate chips in these, but with dark brown sugar and molasses, they have a richer flavor than those other "unchocolate" brownies. The texture was wonderful and very much like a good chocolate brownie. They had a little crunch on the outside, while the inside was moist and chewy.
When I tasted one I had a moment of panic. I was afraid I had left the salt out, but I checked the recipe and discovered it didn't call for salt. That seems odd to me. When I think of butterscotch, I think buttery, caramelly, and yes... salty! Next time I would add 1/4 to 1/2 a teaspoon of salt.
I think everyone liked these. The main problem was they weren't chocolate...
Suzanne: "Delicious! These made my mouth water for more. I think it was the extra molasses that made these so tasty. Rating - 4.0"
Denny: "They were good & I'm not much for butterscotch. I'd rate them a 3. Rating - 3.0"
Laura: "While I don't usually care for "non-chocolate" brownies, these were de-lish! Rating - 4.0"
Phil: "Nicely textured brownie with a moist, firm, almost chewy center. A buttery subtle taste of butterscotch which runs a bit counter to whatI'm programmed to expect in a brownie – chocolate. Rating - 3.3"
Overall rating by the panel - 3.6
Next week - Florida Cream-Cheese Squares
Nutrition Facts
- Mondays With Maida - Pecan Butterscotch Icebox Cookies
Page 139 in the old book / page 174 in the new book This week brings another very easy to make butterscotch cookie, but this cookie gets its butterscotch flavor from butter and brown sugar alone. The flavor in these is more subtle and though crunchy,...
- Mondays With Maida - Fudge Brownies
Page 78 in the old book / page 125 in the new book While there are still a number of chocolate bar cookies ahead, strictly speaking, this is the last of the brownies. This recipe is very similar to the All-American Brownies, but with double the chocolate,...
- Mondays With Maida - Greenwich Village Brownies
Page 75 in the old book / page 123 in the new book The brownies this week are truly over the top - 6 ounces of chocolate, 8 ounces of butter, 6 eggs, 3 cups of sugar plus some corn syrup for good measure, and 3 cups of pecans! Care to hazard a guess...
- Mondays With Maida - All-american Brownies
Page 74 in the old book / page 120 in the new book You know that saying, "less is more"? It has never been more deliciously proven than with these brownies. The recipe for this week's cookie is just a slight variation of last week's Petites Trianons....
- Mondays With Maida - Petites Trianons
Page 73 in the old book / page 119 in the new book Petites Trianons fall somewhere between brownies and cake. The batch I made was cakey and a little drier than I would have liked. I baked them for exactly 28 minutes as prescribed by Maida, but I can't...