Recipe by Jackie Burrell. (Adapted for high altitude.) Makes 32 small or 18 large bars.
Ingredients
- 3/4 cup butter, melted
- 1/4 cup molasses
- 1/2 cup muscovado or very dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon instant espresso powder
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup butterscotch chips
Directions
Preheat oven to 350 degrees. Line a 9-by-13-inch pan with parchment paper, so the paper overhangs sides (for easy grabbing and lifting later).
In an electric mixer, blend the melted butter, molasses, sugars and espresso powder. Add eggs and beat well.
In a separate bowl, mix the flour, baking soda, spices and salt until well distributed, then blend into the butter-sugar mixture with the vanilla until well mixed. Stir in butterscotch chips.
Spread batter in the bottom of the prepared pan and baked for 20-25 minutes, or until dark golden brown, starting to crack along the sides, and a tester inserted in the center comes out clean. Cool in pan, then lift out by grasping the parchment paper and transfer to a cutting board to cut into 32 small squares or 18 large bars.
