Saturday, September 18, 2010

Killer Brownies ~ by Sarah

I found these brownies in my Pioneer Cookbook.  I decided to give them a try and I only have one thing to say: Where have you been all my life?!?

Seriously, you must make them.  I have two theories on how these got their name.  They are so incredibly delicious when people eat them they say, "Wow!  These are some killer brownies!"


People eat them, realize they contain 4 1/2 cubes of butter (yes, you read that right), and they say, "Wow!  These are some killer brownies!  I think I might be having a heart attack!  Please call 911!"

Regardless of their name's origin, they are insanely delicious.  I took them to school yesterday and had people hunting me down all day asking for the recipe.

4 1/2 cubes butter, melted (I read that applesauce can be a successful alternative to butter when baking.  If you can't get past the butter, try half applesauce and half butter.)
1/2 t. salt
3 c. oatmeal
3 c. flour
1 t. baking soda
3 c. packed brown sugar
1 (about 21-oz.) bottle butterscotch/caramel sauce (I have never found them together, so I always buy one jar of each and mix them.)
2 c. semi-sweet chocolate chips

Mix first 6 ingredients in a bowl.  Spread half of the mixture evenly on the bottom of a 15x10 3/4-inch pan.  (Make sure it's at least 1/2-inch deep.)  Pat down.  Bake for 10 minutes at 350 degrees.

Drizzle caramel sauce over the baked mixture.  Use rubber spatula to spread to within 1/2 inch of the edges.  Sprinkle chocolate chips on caramel sauce, then sprinkle remaining dry mix on top.  Bake for an additional 15 minutes at 350 degrees.  Cut into squares when completely cool.

Tip: Because of the copious amounts of butter in these, I highly recommend that you keep these in the refrigerator.  If the room is at all warm they really start to get gooey and are hard to hold.  Still delicious, but messy!

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