- 18 ¼ ounces yellow cake mix
- 1/3 cup butter, softened
- 3 eggs
- 1 cup chopped pecans, toasted
- 1 cup butterscotch chips
Preheat oven to 350° F. In a large bowl mix cake mix, butter and 1 egg at medium speed until mixture is crumbly. Press evenly in 13 x 9 pan.
Bake for 15 minutes. Remove from oven. Sprinkle with pecans and chips. Press slightly into cake mixture with a back of a wooden spoon.
Cool thoroughly. It is okay if some of the chips melt during cooling.
Crème Brûlée Frosting
- 2 ounces cornstarch
- 10 egg yolks, at room temperature
- 6 cups heavy whipping cream
- ½ cup confectioners’ (powdered) sugar
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla
Brûlée Sugar Mixture:
- 2 cups brown sugar
- 2 cups granulated sugar
For the custard frosting: Using an electric mixer with a whip attachment, whip the cornstarch and egg yolks in a stainless steel bowl until light and fluffy. Warm the whipping cream and confectioners’ sugar in a saucepan over medium heat. When the cream mixture reaches about 100° F., add about half of it to the egg yolks, whisking, and then transfer the mixture back to the saucepan. Continue cooking the yolk and cream mixture until it reaches a boil (about 180° F.). Remove from the heat immediately and pour into a clean stainless steel bowl. Whip in the butter and vanilla until smooth and creamy. (The mixture may be stored in an air-tight container up to 5 days.)
Spread over the cooled butterscotch brownies. Let set about an hour. Cut into bars.
This recipe appeared in my review book, Baby Bunco, by Julie B. Cosgrove.