Butterscotch Blondies

Becky Luigart-Stayner; Leigh Ann Ross

Trade in brownies for a batch of these Butterscotch Blondie dessert bars.

Yield: 24 servings (serving size: 1 square)
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, firmly packed light brown sugar, baking powder, and salt in a large bowl.
  3. Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.
  4. 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 24 squares.
Note:

Store unrefrigerated in an airtight container up to three days, or freeze for three months.

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