Irish Cream Butterscotch Brownies

No need to wait for St. Patrick’s Day to enjoy these blondies. This recipe is about the easiest homemade dessert possible. Feel free to omit the Irish Cream Liquor if you don’t have any, or even the nuts, they will still taste amazing.

Ingredients

½ cup melted butter

2 cups dark-brown sugar (400g)

2 eggs

1 tablespoon Irish Cream Liquor (optional)

½ teaspoon salt

1½ cups flour (180g)

2 teaspoons baking powder

1 teaspoon vanilla

1 cup chopped unsalted walnuts or pecans (optional)

Directions

Preheat oven to 350F.

Butter a 9 X 13-inch cake pan. Combine all the ingredients in a large bowl and mix well. Mixture will be thicc.

Add batter to the cake pan using a spatula, spreading evenly. Bake for 25-30 minutes. Should be dry on top and firm to the touch in the middle. A toothpick may not come out completely dry.

Let cool in the pan at least one hour before cutting into squares.