Butterscotch Blondies

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

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 25%
  • Fat: 4.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.9g
  • Carbohydrate: 30.5g
  • Fiber: 0.3g
  • Cholesterol: 13mg
  • Iron: 1.1mg
  • Sodium: 108mg
  • Calcium: 45mg

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

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.
  3. 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.
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