Butterscotch Brownies (with Coconut, Date, Cut-Outs & Brazil Nut variations)
These rich, chewy bars keep soft and delicious for days in a tightly covered jar.
Ingredients
| 0.25 cup | 60 ml | butter, margarine, shortening, or vegetable oil |
| 0.75 cup | 180 ml | Gold Medal Flour |
| 1 cup | 240 ml | light brown sugar (packed) |
| 1 tsp | 5 ml | baking powder |
| 1 | egg | |
| 0.5 tsp | 2.5 ml | salt |
| 0.5 tsp | 2.5 ml | vanilla |
| 0.5 cup | 120 ml | coarsely chopped walnuts |
Instructions
Heat oven to 350° (mod.). If using butter, margarine, or shortening, melt over low heat. Remove from heat; stir in sugar until blended; cool. If using oil, just blend oil and sugar. Stir in egg. Measure flour by dipping method (p. 5) or by sifting. Stir flour, baking powder, and salt together; blend in. Mix in vanilla and walnuts. Spread in well-greased square pan, 8 × 8 × 2″. Bake 25 min. Do not overbake! Cut in bars while warm. Makes 18 bars about 2½ × 1″. Note: If you use Gold Medal Self-Rising Flour, omit salt; reduce baking powder to ½ tsp.
BUTTERSCOTCH COCONUT BROWNIES: Make Butterscotch Brownies (left)—except use ½ cup finely chopped coconut instead of nuts.
BUTTERSCOTCH DATE BROWNIES: Make Butterscotch Brownies (left)—except add ½ cup finely cut dates.
BUTTERSCOTCH CUT-OUTS: Make Butterscotch Brownies (left)—except use only ¼ cup finely chopped nuts. Spread in greased oblong pan, 13 × 9½ × 2″. Bake 15 min., being careful not to overbake. While still warm, cut in fancy shapes with cooky cutters.
BRAZIL NUT BUTTERSCOTCH BROWNIES: Make Butterscotch Brownies (left)—except use ¾ cup ground Brazil nuts in place of walnuts.