Butterscotch Brownies

Created 17 Jul 2013 02:10, Updated 17 Jul 2013 02:10

Butterscotch Brownies

From Mom.

Note: I have no idea where Mom got this recipe, but I've seen many similar ones over the years. David made some recently to take to his new job, and realized that the recipe card is getting faded. I traced over the faded ink on the card, but also put it here for posterity.

1/4 c butter or shortening (who am I kidding? we never use shortening.)
1 c brown sugar
1 egg
3/4 c flour (I usually use some variety of whole wheat.)
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 c walnuts, optional

Preheat the oven to 350 degrees and grease an 8 inch square pan. Stir the flour, baking powder, and salt together in a small bowl.

Melt the shortening over low heat in a pan large enough to hold all the ingredients. Remove the pan from the heat and stir in brown sugar. Add egg and vanilla and stir until combined, then stir in the dry ingredients. Add walnuts, if desired, and mix.

Pour into the greased pan and bake for 25 minutes. DO NOT OVERBAKE. Let cool and cut with a baker's bench knife.

When I double this recipe, as I often do, I add an extra egg (total of 3 eggs instead of 2) and bake for 40 minutes. Turn the pan around in the oven after the first 20.

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