Butterscotch Blondies

Yields Makes 9 or 16 brownies
Prep and Cook Time: about 50 minutes. Notes: These brown-sugar "brownies" make a great lunch-box treat. Store them airtight for up to 2 days.

Ingredients

 1/2 cup (1/4 lb.) butter
 1 1/3 cups firmly packed brown sugar
 2 large eggs
 1 teaspoon vanilla
 1 cup all-purpose flour
 1/2 cup pecan halves
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories185
% Daily Value *
Total Fat 9g12%
Saturated Fat 4.1g21%
Cholesterol 43mg15%
Sodium 76mg4%
Total Carbohydrate 25g10%
Dietary Fiber 0.4g2%
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

In a 2- to 3-quart pan over low heat, frequently stir butter and brown sugar until melted and smooth. Remove from heat and stir in eggs, vanilla, and flour until well blended.

Step 2
2

Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle pecans evenly over batter.

Step 3
3

Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

Step 4
4

Run a knife between pan rim and blondie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Step 5
5

Note: Nutritional analysis is per small blondie.

Ingredients

 1/2 cup (1/4 lb.) butter
 1 1/3 cups firmly packed brown sugar
 2 large eggs
 1 teaspoon vanilla
 1 cup all-purpose flour
 1/2 cup pecan halves
Butterscotch Blondies
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