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7 ratings

Recipe by Barney Desmazery

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1. Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don't over-beat.
2. Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.

Per serving

387 kcalories, protein 5g, carbohydrate 49g, fat 20 g, saturated fat 8g, fibre 2g, salt 0.3 g

Latest comments and suggestions

• BAKING

  19 November 2007

  BAKING rated and commented on this recipe

  

  This is very easy to make, and tastes great. My friends love it, and they also want to know how to make it.

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• beth

  28 November 2007

  beth rated and commented on this recipe

  

  I became addicted to these whilst I was pregnant. Delicious!!

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• blue eyes

  16 December 2007

  blue eyes rated and commented on this recipe

  

  Ive made these several times now and every time everyone loves them and I get asked for the recipe. No effort to make and freeze really well.

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• JillJ

  02 February 2008

  JillJ commented on this recipe

  Made them using white chocolate pieces instead of nuts, everyone thought they were lovely. A sort of "butterscotch brownie".

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• janeyjane

  03 April 2008

  janeyjane commented on this recipe

  Very easy to make, next time I will add more chocolate chunks!!

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• sally

  05 April 2008

  sally rated and commented on this recipe

  

  Hubbie loved these, but I hadn't looked at the sugar content before I began making them and thought it was a misprint!! Strangely even with the enormous amount of sugar they don't taste as sweet as I expected but I wouldn't make them again simply because there is so much sugar...I don't know about 'butterscotch bars' perhaps 'diabetes in a tin' might be more apt!...I know they are a treat not to be eaten everyday etc, but I will be reading quantities more thoroughly before starting recipes in future!

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• Dancing cook

  10 April 2008

  Dancing cook commented on this recipe

  I substituted gluten free flour - works just as well. One of the favourite recipes at our Tea Dances.

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• Dancing cook

  10 April 2008

  Dancing cook rated and commented on this recipe

  

  I substituted the SR flour with gluten/wheat free flour and GF baking powder - works just as well. This is one of the most popular cakes at our Tea Dances

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• Suzy

  19 May 2008

  Suzy rated and commented on this recipe

  

  This has become a family favourite. I make it time and time again...it never fails to please.

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• Sejal

  05 August 2008

  Sejal rated and commented on this recipe

  

  Sally did you use the Muscavado sugar? If you didn't then that's probably why it tasted so sweet.

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Ingredients

• 140g butter , plus extra for the tin
• 2 large eggs
• 350g light muscovado sugar
• 2 tsp vanilla extract
• 250g self-raising flour
• 100ml bar milk chocolate (we used Green & Black's), cut in big chunks
• 100g macadamia or pecan nuts, coarsely chopped
• icing sugar for dusting

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Difficulty and servings

Makes 12 bars

Preperation and cooking times

Prep 15 20 mins

Cook 30 mins

Ingredients

• 140g butter , plus extra for the tin
• 2 large eggs
• 350g light muscovado sugar
• 2 tsp vanilla extract
• 250g self-raising flour
• 100ml bar milk chocolate (we used Green & Black's), cut in big chunks
• 100g macadamia or pecan nuts, coarsely chopped
• icing sugar for dusting

Per serving

387 kcalories, protein 5g, carbohydrate 49g, fat 20 g, saturated fat 8g, fibre 2g, salt 0.3 g

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