Thanks Flameon! I think you've come the closest to answering my question. I don't think I'm going to try this recipe since I know the temp for carmelizing the brown sugar is way above 325F. The only other thing I can think of would be to mix some extra butter (canna) in after the batter is made, before baking, and cook for a longer time at a slightly lower temp...dunno, seems kinda complicated tho....