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Clementine's butterscotch brownies

Clementine's butterscotch brownies
Ricardo DeAratanha / Los Angeles Times

Dear SOS: I absolutely love the butterscotch brownie at Clementine in Los Angeles. It's chewy and full of brown-sugary goodness -- the perfect afternoon treat or sweet for a picnic. I'd love to be able to make it at home. ... Read more

Total time: 45 minutes | Serves 12 to 16
  • 3/4 cup plus 2 tablespoons (3.5 ounces) flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar
  • 5 tablespoons butter, melted
  • 1 extra-large egg
  • 1/2 plus 1/8 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

Step 1Heat the oven to 325 degrees.

Step 2In a medium bowl, sift together the flour, baking powder and salt and set aside.

Step 3In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

Step 4Stir in the dry ingredients, then fold in the nuts.

Step 5Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

Step 6Cool slightly before serving.

Note: Adapted from Clementine Bakery in Los Angeles.


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