Remember how I said that when I was a child, I thought that Turkish delight must taste like butterscotch brownies, because otherwise why would Edmund want to eat so many of them in The Lion, the Witch and the Wardrobe? Well, I had to go and make some yesterday. I hadn't made any in years because they never quite seemed right, but now I've tweaked the original Joy of Cooking recipe enough to satisfy me. I doubled their recipe and used a 9 x 13 pan, but used the same amount of salt, and unsalted butter. Also a bunch of toasted pecans.
I'm not into fussy little decorative sweets, so I'll think I'll make a batch of these and a batch of Joy of Cooking's brownies (with either instant espresso powder or almond extract for a little depth) for the obligatory "Christmas cookies" after church. I'll also make gingerbread men with the boys. No one ate them last year at church, so I expect we'll just leave them out for show and then eat them at home. The boys have so much fun hand-molding them. They do look turdlike, so I can understand why they are shunned. We'll do cutouts this year too.
Oh, yeah. Here's the recipe. I brought these to the writer's group last night to accessorize my hunger essay.
Lauren's "Not Turkish Delight" Butterscotch Brownies
Adapted from the original Joy of Cooking
Preheat oven to 350, or 325 if you use convection. Grease a 9-by-13-in. pan.
Melt in a saucepan:
1/2 cup unsalted butter (1 stick)
Stir into it until well mixed:
2 cups packed brown sugar
Cool these ingredients slightly, transfer to a large bowl, then beat in well:
2 teaspoons vanilla
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
Stir sifted ingredients into butter mixture.
Add one to two cups chopped toasted pecans. You can toast them as soon as the oven is hot, for ten minutes on a cookie sheet.
Spoon dough into pan and bake for 25 minutes or maybe a little less. I do 23 minutes because I like them just cooked. Cut in about 20 mins, when they are still a little warm.