Culinary SOS: Clementine’s butterscotch brownies

Dear SOS: I absolutely love the butterscotch brownie at Clementine in Los Angeles. It’s chewy and full of brown-sugary goodness — the perfect afternoon treat or sweet for a picnic. I’d love to be able to make it at home. Would you be able to find the recipe for me?

Mindy Nyby

Los Angeles

Dear Mindy: Tender, rich and temptingly sweet, Clementine’s butterscotch brownies balance that brown-sugary goodness with a nice hint of salt to make this the perfect treat for almost any occasion.

Clementine’s butterscotch brownies

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Total time: 45 minutes

Servings: 12 to 16

Note: Adapted from Clementine Bakery in Los Angeles

3/4 cup plus 2 tablespoons (3.5 ounces) flour

11/4 teaspoons baking powder

1 teaspoon salt

1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar

5 tablespoons butter, melted

1 extra-large egg

1/2 plus 1/8 teaspoon vanilla extract

1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

SOS REQUESTS: Send Culinary SOS requests to noelle.carter@latimes.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.