Butterscotch Brownies

These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

Yields:	36 servings
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1	cup	butter	melted
2	cups	brown sugar, light
3	large	eggs
2	teaspoons	vanilla extract
2	cups	flour, all-purpose
1/2	teaspoon	salt
1 1/2	teaspoons	baking powder
1	cup	walnuts	pecans, etc, chopped

Frosting
1/2	cup	butter
3	cups	powdered sugar	sifted
2	teaspoons	instant coffee	dissolved in 2 tablespoons hot water

Preheat oven to 350 degrees F.

Melt butter in a large saucepan.

Add sugar and beat well to mix.

Cool the mixture slightly, then beat in the eggs and vanilla.

Sift together flour, salt and baking powder.

Stir it into the wet ingredients, then add the nuts. Mix well.

Spread brownies in a greased 11 x 7 x 2-inch pan and bake for 30 to 35 minutes or until a light gold.

Cool in the pan for 10 minutes, then turn out.

This is easiest if you up-end the pan over waxed paper, then turn the cake right side up.

Let it finish cooling on a rack.

To make the frosting, cream 1/2 cup butter with confectioners sugar.

Beat it until light, then beat in the coffee mixture.

Spread over the brownies.

When frosting has set, cut in squares.

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THIS IS A GREAT DISH AND VERY EASY TO COOK. IT'S VERY TASTY AND MY HOLE FAMILY LOVES IT.