I love butterscotch brownies. I have made them often since my childhood, so they are definitely a comfort food item for me.
You don’t miss the chocolate. The brown sugar and butter combine to make a delicious butterscotch flavor.
The brownies are very thin. They are absolutely more gooey than cake like.
And it is very easy to overcook these brownies. If you do over cook them, they can get very hard.
This recipe is a little different from the one I generally use. I think the other recipe is better - check out the recipe archives for that recipe!
The main problem with these brownies is that they don’t last more than a day in my house. It is very hard to stop eating them!
BUTTERSCOTCH BROWNIES
1/4 Cup Butter
1 Cup Light Brown Sugar, Packed
1 Egg
3/4 Cup All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/2 Cup Coarsely Chopped Walnuts
Heat oven to 350 degrees. Melt butter over low heat. Remove from heat and stir in sugar until blended. Cool. Stir in egg. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt together. Blend in the sugar mixture. Add vanilla and walnuts. Spread in a well greased square 8 inch baking pan. Bake for 25 minutes. Cut into bars while warm.
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