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Butterscotch Blondies

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.

Sunset NOVEMBER 2003

  • Yield: Makes 9 or 16 brownies

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

Preparation

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.

2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle pecans evenly over batter.

3. Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

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.

Note: Nutritional analysis is per small blondie.

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 44%
  • Protein: 2g
  • Fat: 9g
  • Saturated fat: 4.1g
  • Carbohydrate: 25g
  • Fiber: 0.4g
  • Sodium: 76mg
  • Cholesterol: 43mg
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Butterscotch Blondies recipe

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