Rating: 4.5 stars
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  • 5 star values: 3

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

Lorrie Hulston Corvin
Recipe by Cooking Light December 2007

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Credit: Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary

Yield:
24 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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

Nutrition Facts

170 calories; calories from fat 25%; fat 4.8g; saturated fat 3g; mono fat 1.2g; poly fat 0.2g; protein 1.9g; carbohydrates 30.5g; fiber 0.3g; cholesterol 13mg; iron 1.1mg; sodium 108mg; calcium 45mg.
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