Butterscotch Brownies: Antidote to the Winter Doldrums

 

 

A familiar comment among bloggers and other friends the last few weeks is...

..."I am really ready for Spring this year!"

For those of us on the East Coast of the US, it has been particularly nasty...

...and I, for one, think carbohydrates are in order!!

This recipe is a family favorite...

...and it can be made from 'normal' pantry ingredients at the last minute (handy!).

You can use any kind of nuts that you have lying around...

...I used hazelnuts here (toasted in the oven with the skins rubbed off), but...

...I've even used pine nuts (pignoli) to good effect.

Important note: If you are the kind of person who enjoys 'moist and chewy' cookies, raw cookie dough or cookie dough ice cream...

...bake these the minimum number of minutes (25).

On the other hand, if you like a still chewy, but not as gooey cookie bar...

...bake them for at least 35 minutes, and watch for the consistency you like.

Another important note: These harden as they cool, so try not to overbake them on your first attempt.

(They will still taste delicious if you overbake them, but they will be difficult to remove from the pan.)

I guarantee that these will 'cure what ails you'...

...and will be a warm and sugary remedy to the 'sorrows of Winter'! :)

Butterscotch Brownies

1 stick butter (melted and cooled)
2 c brown sugar
2 eggs
1 and 1/2 c flour
2 tsp baking powder
1 tsp vanilla
1/2 c ground nuts
pinch salt

Mix all ingredients well. Place in a greased 8 X 12-inch pan and bake at
325 degrees Fahrenheit (163 degrees Celsius) for 25 to 35 minutes.

Cool and enjoy!!