Butterscotch Blondies

Butterscotch Blondies Recipe
Becky Luigart-Stayner
We wanted just enough salt to heighten the flavor, so we opted for unsalted butter. Browning the butter deepens its flavor and, when combined with brown sugar, creates the butterscotch taste.

Yield:

24 servings (serving size: 2 squares)

Recipe from

Cooking Light

Nutritional Information

Calories 170
Caloriesfromfat 25 %
Fat 4.8 g
Satfat 3 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 1.9 g
Carbohydrate 30.5 g
Fiber 0.3 g
Cholesterol 13 mg
Iron 1.1 mg
Sodium 108 mg
Calcium 45 mg

Ingredients

2 cups all-purpose flour (about 9 ounces)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoon unsalted butter
3/4 cup egg substitute
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.

Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool for 10 minutes. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 48 squares.

Lorrie Hulston Corvin,

Cooking Light

January 2007
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