It's a gorgeous spring day here in Tennessee. The Lady Vols are playing in the NCAA finals tonight; Lady Banks roses are in full bloom; my sweet Senator has been playing in the back yard chasing the squirrels away from the bird feeders on the deck; and I just baked these for friends who are passing through town this afternoon. Had a great time last week - lunch at the Peabody Hotel in Memphis with George Hamilton (who is in my forthcoming book) and off to the Hard Rock in Nashville to see Gary Morris perform (he's also featured in the book.) Stopped by for a nightcap with my sistah, Stella Parton, and friends. Ice cold vodka martinis with an olive stuffed with blue cheese. Heard stories from a friend who sells arms to the United States and our allies - WOW! Dear friend Terry Rainey, who is former highway patrolman was kind enough to take me to Nashville and back - By the way, Stella and Terry are also in the book - I love my friends!
1 cup butter, at room temperature
3 cups firmly packed brown sugar
4 extra-large eggs
1 tablespoon vanilla
1 teaspoon butter rum flavoring
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 cups coarse chopped pecans, toasted
1 cup butterscotch morsels
Preheat the oven to 350 degrees. Line a half-sheet pan (13×18 inches) with aluminum foil and grease foil with butter or cooking spray.
Using an electric mixer fitted, beat the butter and brown sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs, butter rum flavoring and vanilla and continue beating for another minute.
In a bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the batter mixture on low speed until incorporated. Stir in the pecans and butterscotch morsels.
Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, about 25 to 30 minutes. Cool completely before icing. When brownies are cool, spread icing evenly over the top. Let them sit for about 30 minutes to allow the icing to firm up before cutting into squares. While the bars are cooling, make the icing.
Butter Rum Brown Sugar Icing
1 cup butter
2 cups brown sugar
4 cups powdered sugar
1/3 cup half and half
1 tablespoon vanilla
1 tablespoon butter rum flavoring
In a saucepan set over medium heat, melt butter and brown sugar. Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
Using an electric mixer beat the powdered sugar, half-and-half and vanilla on medium speed until creamy, about 1 minute. Add the melted butter mixture and beat until combined.