Bogart's Big Bad Blondie
- Number of Servings: 12
Ingredients
IngredientsBrownie1 pound (4 sticks) butter1 1/2 lbs. brown sugar4 eggs2 tablespoons vanilla 5 cups flour1 teaspoons baking powder1 teaspoon salt2 1/2 cups butterscotch chips, dividedCaptain Morgan's Caramel Sauce2 C sugar1 C water1 oz. corn syrup2 oz. heavy cream2 oz. butter3 oz. spiced rum
Preheat oven to 300 degrees. Get out a 9x13 baking dish--no greasing necessary.
In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, followed by vanilla. In a separate bowl, mix together flour, baking powder and salt to combine well. Slowly add flour mixture to butter mixture, beating to combine well. Stir in 2 cups butterscotch chips.
Spread batter into greased pan and top with 1/2 cup butterscotch chips.
Bake nearly 1 hour until a tester inserted into the center of the pan comes out clean. Let cool before cutting into 3-inch squares. If desired, serve a la mode with coffee ice cream and drizzle with caramel sauce.
Makes 12 brownies.
Captain Morgan's Caramel Sauce
Place sugar, water and corn syrup in medium saucepot and bring to a boil. Allow to turn a dark amber. If crystals appear on sides of saucepot, brush sides with clean pastry brush and cold water. Combine cream, butter and rum. Whisk into sugar mixture. Serve warm. Store covered.
Number of Servings: 12
Recipe submitted by SparkPeople user B_HLTHY.
In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, followed by vanilla. In a separate bowl, mix together flour, baking powder and salt to combine well. Slowly add flour mixture to butter mixture, beating to combine well. Stir in 2 cups butterscotch chips.
Spread batter into greased pan and top with 1/2 cup butterscotch chips.
Bake nearly 1 hour until a tester inserted into the center of the pan comes out clean. Let cool before cutting into 3-inch squares. If desired, serve a la mode with coffee ice cream and drizzle with caramel sauce.
Makes 12 brownies.
Captain Morgan's Caramel Sauce
Place sugar, water and corn syrup in medium saucepot and bring to a boil. Allow to turn a dark amber. If crystals appear on sides of saucepot, brush sides with clean pastry brush and cold water. Combine cream, butter and rum. Whisk into sugar mixture. Serve warm. Store covered.
Number of Servings: 12
Recipe submitted by SparkPeople user B_HLTHY.
Nutritional Info Amount Per Serving
- Calories: 1,073.1
- Total Fat: 43.3 g
- Cholesterol: 153.6 mg
- Sodium: 307.6 mg
- Total Carbs: 169.5 g
- Dietary Fiber: 3.5 g
- Protein: 9.3 g
Member Reviews
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ROCKYGW
To comment on nay-sayers: Yes servings are big but accurate to size they serve at Bogart's. It's high calories and fat b/c it's indulgent (and meant to be shared) :) On that note, I order this at Bogart's everytime I go and I've made it at home several times. Coffee ice cream is a must. Love it! - 8/12/11