This article brought to you by Davis Auto Body and Goodwin’s Market
Article by Victoria Heerschap
Ah, butterscotch brownies (aka Blondies), the yin to the chocolate brownie’s yang. These are truly a treat when served warmed with a scoop of vanilla ice cream and a drizzle of warm caramel! The secret to beautiful Blondies is cutting them while they’re still pretty warm, which makes lovely edges, as opposed to a crumbly mess once they’ve cooled.
Butterscotch Brownie Recipe (High Altitude):
Ingredients:
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
1 cup packed light brown sugar
1 egg
1 ½ tsp. vanilla extract
2 tbsp. milk
1 cup pecans – pieces
Directions:
Preheat your oven to 375°. Grease an 8×8 baking pan with butter.
Sift together the flour, baking powder, and salt into a bowl and set aside.
In a medium pot, melt the butter over low heat, then add the sugar and stir until the sugar dissolves. Remove from the heat and allow to cool for 5 minutes.
When the butter and sugar have cooled, use a hand mixer to beat in the egg and vanilla extract, mixing until smooth. Add the flour mix and chopped pecans to the liquids in the pot and use a spoon to stir until combined.
Spread the brownie mix into the prepared baking pan in an even layer and bake for 20 – 25 minutes, or until the brownies begin pulling in from the edges of the pan.
Cut into squares and cool to room temperature. Serve with a tall glass of milk!
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.