Butterscotch Blondies
Prep and Cook Time: about 50 minutes. Notes: These brown-sugar "brownies" make a great lunch-box treat. Store them airtight for up to 2 days.
How to Make It
Step 1
1
In a 2- to 3-quart pan over low heat, frequently stir butter and brown sugar until melted and smooth. Remove from heat and stir in eggs, vanilla, and flour until well blended.
Step 2
2
Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle pecans evenly over batter.
Step 3
3
Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
Step 4
4
Run a knife between pan rim and blondie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
Step 5
5
Note: Nutritional analysis is per small blondie.
Ingredients
1/2 cup (1/4 lb.) butter
1 1/3 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup pecan halves
Directions
Step 1
1
In a 2- to 3-quart pan over low heat, frequently stir butter and brown sugar until melted and smooth. Remove from heat and stir in eggs, vanilla, and flour until well blended.
Step 2
2
Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle pecans evenly over batter.
Step 3
3
Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
Step 4
4
Run a knife between pan rim and blondie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
Step 5
5
Note: Nutritional analysis is per small blondie.
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