Butterscotch Brownies with Crème Brûlée Frosting: A Book Review Recipe


  • 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

Custard 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.

Read more at:  http://www.foodnetwork.com/recipes/creme-brulee-cupcake.html

This recipe appeared in my review book, Baby Bunco, by Julie B. Cosgrove.

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