January 22nd is National Blondie Brownie Day!

Butterscotch Brownies were my absolute favorite as a child. This is my mother’s recipe, updated. It has become a favorite afternoon snack at the Thomas Shepherd Inn.

Butterscotch brownies on plateButterscotch Brownies

1/4 cup Earth Balance buttery spread(or butter flavor shortening)
1 cup firmly packed light brown sugar
1 egg
1/2 tsp. vanilla extract
3/4 cup flour ( I use Pamela’s All Purpose Gluten Free Flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F.
Spray 8″ square pan with cooking spray.

Combine flour, baking powder, and salt in a small bowl and set aside.

In a medium saucepan melt Earth Balance.
Remove from heat and stir in brown sugar. Set aside to cool.

Into cooled sugar and Earth Balance stir in egg and vanilla.

Add flour mix and blend well. Fold in chocolate chips.
Spread in pan.

Bake for 25 minutes. Do not over bake.
Let cool in pan.

Makes 16 – 2″ squares.

The top of the brownies will be slightly crunchy with gooey goodness underneath.

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