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.

Yield:

Makes 9 or 16 brownies

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 44 %
Protein 2 g
Fat 9 g
Satfat 4.1 g
Carbohydrate 25 g
Fiber 0.4 g
Sodium 76 mg
Cholesterol 43 mg

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.

Note:

November 2003