The Windward mom wondered why her batch of butterscotch brownies came out tall and cakelike instead of flat and chewy. She said she used large eggs; so be sure to use medium-size eggs, as called for.
Try the popular confection from a recipe courtesy of the Food Services recipe file of the Kamehameha Schools.
2-1/2 sticks butter or margarine (10 ounces)Cream together butter, sugars and salt. Add eggs and vanilla extract, and mix until creamy. Add flour and baking powder. Use a countertop electric mixer to mix on low for 30 seconds or use a wooden spoon to incorporate. (A hand-held mixer may not be powerful enough for this heavy batter, but try if you like.)
2-1/2 cups packed brown sugar
1-1/2 cups granulated sugar
1/2 teaspoon salt
7 medium eggs (1.4 cups, or 5-1/2 large eggs)
1 teaspoon vanilla extract
4 cups all-purpose flour
1 level tablespoon double-acting baking powder
1-1/2 cups chopped walnuts
Scrape down sides of bowl and add walnuts. Mix on medium speed for 2 minutes or by spoon for 4 minutes. Spray two 13-by-9-by-2-inch pans with 2 seconds each of nonstick cooking spray.
Divide mixture evenly into pans. Place pans on the bottom oven rack, and bake 35 minutes at 400 degrees.
Brownies will rise gradually for about 25 minutes and then flatten. Continue baking for 10 minutes after they have flattened completely.
Remove from oven and place on a rack to cool. When warm to the touch, cut to desired size. Makes 30 bars.
