These are impossible to stop eating...which makes them not light if you eat the whole pan! Dense, moist, rich,wonderful. You can see more reviews here: http://www.myrecipes.com/recipe/butterscotch-blondies-10000001571443/ because for some reason CL decided to print the recipe 2x on this site with different pictures?
Becky Luigart-Stayner; Leigh Ann Ross
More From Cooking Light
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
- 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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
Store unrefrigerated in an airtight container up to three days, or freeze for three months.
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Butterscotch Blondies Recipe at a Glance
- COURSE: Cookies, Desserts
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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