Butterscotch Blondies

Butterscotch Blondies Recipe
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

Nutritional 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

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

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.

Note:

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

Lorrie Hulston Corvin,

Cooking Light

December 2007