Mrs Beeton's Butterscotch Brownies

Today, I'm proud to announce our first special guest contributor: Peter! I hope you'll enjoy his delicious combination of dedication to the cake cause and amazing camera skills :)

Original recipe:

• 75g Butter
• 175g Soft light brown sugar
• 1 egg, beaten
• 5ml (1tsp) vanilla essence
• 75g plain flour
• 5ml (1tsp) baking powder
• 1.25ml (1/4 tsp) salt
• 50g dates, chopped
• 50g blanched almonds, chopped

18cm / 7in square tin

Substitutions due to forgetting, not locating in the shop or already having in the cupboard:

• Soft light brown sugar -> Soft dark brown sugar
• Dates -> sultanas
• Blanched almonds -> Flaked almonds
• Tin -> Bright pink silicone baking thing

1. Line and grease the tin. Set oven to 160C / 325F / gas mark 3.

2. Combine butter and sugar in a large heavy bottomed saucepan and heat gently until all the sugar has dissolved, stirring occasionally.

3. Remove from the heat, cool slightly, then blend in the egg and vanilla essence.

4. Sift the flour, baking powder and salt into a bowl.

5. Add the dates/sultanas and mix to coat in flour. Also add the almonds here if you misread the instructions.

6. Stir the flour mixture into the pan, with the almonds if they aren't part of the mixture, and mix well.

7. Spoon/pour the mixture into the prepared tin.

8. Bake for 20-30mins. If you have a crap oven and smell smoke after 12 mins then cover with foil to reduce burning.

9. Cool in the tin. Carefully photograph the relatively unburnt half.

9. When cold, cut into squares and serve.

Result:

• Not as gooey as expected, probably due to overcooking. 
• Dark sugar substitute gives a slight treacle taste which I really enjoy.