I still feel as though I’m on some sort of tranquilizers at the moment. I’m just mellow and happy and it’s been so long since I haven’t been running toward a deadline that I forgot how light and wonderful free time can be. In the spirit of this sunshine-and-puppies happy feeling I’m floating around in, I want to share a secret recipe with you. Sshh! Don’t tell. It’s my grandma’s recipe for Blonde Brownies and I’m warning you, they’re eat-till-you’re-sick good. Make them for Thanksgiving and be thankful for stretchy-waisted pants.
GG’s Blonde Brownies
1 package butterscotch chips
½ stick butter
1 cup brown sugar
1 cup flour
1 teaspoon baking powder
¾ teaspoon salt
Preheat oven to 350°.
In a double boiler, melt together the butterscotch chips and butter, stirring constantly. Add the brown sugar and set aside to cool.
In a large bowl, combine the flour, baking powder and salt. Stir in the cooled butterscotch mixture and eggs. Stir to combine.
Pour the batter into a greased 9“ x 9” pan and bake at 350° for 25-30 minutes until the edges begin to brown and pull away from the sides of the pan. The top should be dry and a bit cracked, but the inside will seem uncooked.
Let the brownies cool completely, overnight if possible, before cutting.
Yields about 24 brownies (or blondies, if you prefer)
Enjoy! And don’t say I didn’t warn you…