BLONDIES (BUTTERSCOTCH BROWNIES)

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This is my daughter Paula’s recipe. She gave it to me years ago and I have been making these “easiest of all bar cookies” ever since. I usually don’t include the nuts, but they were in the original recipe, so I figured to stay in her good graces, I better list the ingredients as originally presented. (I’m still working on “mother of the year” you see, although after all these years, I realize it just ain’t going to happen!)

Anyway, these are the most wonderful bar cookies imaginable. Every time I make them I get compliments. And in my usual humble manner, I accept the accolades as if I had accomplished the most difficult of culinary endeavors. Right! (I don’t even have to get the mixer out when I make these babies, I mean Blondies! They practically make themselves!)

So if you too want to bake a simple treat for your family and friends, bake up a batch of these delightful morsels. They are just too good and too easy to believe. And thanks again Paula for this incredible recipe.

  • ¼ c. melted unsalted butter
  • 1 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. flour
  • ¼ c. chopped walnuts, opt.

Stir the melted butter, brown sugar, egg, vanilla, baking powder, and salt together using a whisk. Using a rubber spatula, stir in the flour just until combined with the other ingredients. Spread the dough into a lightly buttered 9×9 or 7×11-inch pan (glass is best). Bake in a pre-heated 325 degree oven (350 for metal) for 25-30 minutes or just until the dough is set and a lovely light golden brown. Don’t overbake. Cool and cut into serving sized pieces.

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FYI – triple batch makes 2 – 9×13-inch pans. (You too could have done the math, but I thought I would help you out this time! Don’t get used to it!)

Please let me know if you like this recipe. Thanks