Ingredients - Brownie
β’Β 1 pound (4 sticks) butter
β’Β 1 1/2 lbs. brown sugar
β’Β 4 eggs
β’Β 2 tablespoons vanilla
β’Β 5 cups flour
β’Β 1 teaspoons baking powder
β’Β 1 teaspoon salt
β’Β 2 1/2 cups butterscotch chips, divided
Ingredients - Captain Morgan's Caramel Sauce
β’Β 2 C sugar
β’Β 1 C water
β’Β 1 oz. corn syrup
β’Β 2 oz. heavy cream
β’Β 2 oz. butter
β’Β 3 oz. spiced rum
Preparation - Brownie
Preheat oven to 300 degrees. Get out a 9x13 baking dish--no greasing necessary.
In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, followed by vanilla. In a separate bowl, mix together flour, baking powder and salt to combine well. Slowly add flour mixture to butter mixture, beating to combine well. Stir in 2 cups butterscotch chips.
Spread batter into greased pan and top with 1/2 cup butterscotch chips.
Bake nearly 1 hour until a tester inserted into the center of the pan comes out clean. Let cool before cutting into 3-inch squares. If desired, serve a la mode with coffee ice cream and drizzle with caramel sauce.
Makes 12 brownies.
Preparation - Captain Morgan's Caramel Sauce
Place sugar, water and corn syrup in medium saucepot and bring to a boil. Allow to turn a dark amber. If crystals appear on sides of saucepot, brush sides with clean pastry brush and cold water. Combine cream, butter and rum. Whisk into sugar mixture. Serve warm. Store covered.