May 9, 2009

Butterscotch Brownies

May 9th is National Butterscotch Brownie Day (Who knew?) I love Butterscotch Brownies in their simplest form. No butterscotch or chocolate chips for me, not in these bar cookies anyway. Nuts are ok, but I prefer them without. I guess I'm a Butterscotch Brownie purist. As far as I can tell, Blondies are the same thing, just a different name. So, anyway, here is a simple, easy recipe for a great bar cookie. Enjoy!

Butterscotch Brownies

Adapted from "The Joy of Cooking" (the 1975 edition).

1/2 stick butter
1 cup brown sugar (light or dark)
1/2 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/2 to 1 cup finely chopped nuts (or 3/4 cup grated coconut) *Optional*

Set oven rack to upper middle level.
Preheat the oven to 350 degrees and lightly grease a 9- by 9-inch baking pan.
Melt together in a small saucepan the butter and brown sugar.
Set aside to cool slightly and while it cools, sift together into a separate bowl the flour, baking powder and salt.
Beat egg and vanilla into butter mixture.
Stir flour mixture into butter mixture.
Fold in chopped nuts (or coconut).
Pour into prepared pan.
Bake blondies on upper middle rack at 350 degrees for 20 to 25 minutes.
Cool on a wire rack, cut, and serve.
Makes 1 dozen bars.