Food for the gods
Ingredients :
500 g. of pancake mix
500 g. of butterscotch brownie mix
2-225 g. bricks of butter (please use real butter)
6 tbsps. of molasses
6 tbsps. of corn syrup
2 eggs
3/4 c. of water
2 c. of roasted and salted macadamia nuts
2 c. of raisins
Cooking procedure :
Note that I used an electric mixer to make this dessert. Tha batter was too heavy for hand mixing.
If you’re using unsalted nuts, you will need to add salt to the batter. Around half a teaspoonful. Otherwise, it will be too sweet.
Sift together the pancake and butterscotch brownie mixes.
Cream the butter until light and fluffy. Add the eggs, molasses and corn syrup.
Gradually add the pancake-brownie mix mixture to the butter mixture, mixing as you add. Pour in the water gradually. Mix just until blended. The batter will be very heavy.
Fold in the nuts (chop them if you wish; I preferred them whole) and raisins.
Pour the batter into two 9×13 baking pans (no need to grease them) and bake in a 180oC oven for 20-25 minutes. To make sture they would be chewy, I siwtched off the oven after 18 minutes and let the food for the gods sit in the hot oven for another 10 minutes.
Cool the food for the gods in the pans. Cut while warm.
Wrap them individually or place each piece in colorful paper cups.
If you do not intend to serve them immediately, place in airtight freezer containers and keep in the coldest part of the fridge.
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[...] first time I baked food for the gods, I used a recipe printed on a Maya Hotcake Mix box. The second time resulted in baking accident and [...]
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[...] tarts which I bought on a whim proved to be a delight. Soft and chewy, I’d choose it over food for the gods anytime. In fact, I called up the bakeshop asking if they delivered around the Antipolo area [...]
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[...] fail, and during one of her last calls, Dear Cuz had mentioned that she was preparing a batch of Food for the Gods. Now, this is a crazy-delicious Filipino version of fruitcake. Last year, self got Dear Cuz to mail [...]
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hi, ive been working in sri lanka for the past seven months now and your recipe blog was certainly heaven sent. i do have problems with chili here – which is a staple for locals. more power to your site.
I read somewhere that cocoa was food for and of the Gods, but what the heck, i just love cookies…
I cannot find butterscotch brownies anywhere in the US East Coast. What is the alternative to it? Thanks
help me connie!!! this is my third time to bake in my life *embarassed*, the first time was your chocolate crinkle recipe then your butterscotch fudgy brownie and this time food for the gods. Im having a problem now… the sides of the cake are cook but the middle part is ohso “wet”
even if i extended the time. Is it my oven? I do not want to purchase a new one because I am still learning, any suggestions is highly appreciated. thanks
ogz, possible causes: 1) temperature too high or 2) baking pan too small.
thanks con, i will try to lower the temperature on my second attempt. Thanks for enlightening me
what is butterscotch brownie mix and where can I find it?
Also, how much is g? is that equal to cups or teaspoons?
your recipe calls for 500 g. of pancake mix. How do I measure that?
Val, there are conversion tables available online.
hi what brand of butterscoth brownine and ppancake mix do you use? any substitutes?
Thanks
suggestion: some asian food stores carry the Philippine White King Butterscotch Brownie Mix. It costs about $2.50 or so.