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Butterscotch Blondies

Becky Luigart-Stayner; Leigh Ann Ross
Yield 24 servings (serving size: 1 square)
Trade in brownies for a batch of these Butterscotch Blondie dessert bars.

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

Nutrition Information

  • calories 170
  • caloriesfromfat 25 %
  • fat 4.8 g
  • satfat 3 g
  • monofat 1.2 g
  • polyfat 0.2 g
  • protein 1.9 g
  • carbohydrate 30.5 g
  • fiber 0.3 g
  • cholesterol 13 mg
  • iron 1.1 mg
  • sodium 108 mg
  • calcium 45 mg

How to Make It

  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.

Cook's Notes

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