Thursday, October 16, 2008

Butterscotch Brownies from Debbie

Debbie is a good friend of mine, but we have never met and we only know each other through our blogs and occasional emails. We seem to have a huge amount in common though.

She posted this recipe earlier this week and I baked it tonight.
The recipe is from Betty Crocker and is very similar to a Caramel Squares recipe I have baked for years. My Caramel Squares recipe calls for 8 T of butter and Debbie's Butterscotch Brownies calls for just 4 T of shortening. Some grocery prices that have really gone up are all fats - oils, shortenings, butter and even margarine.
So besides using less fat for health reasons, it is also smart to use less fat for thrift.

I also like this recipe because it is just uses one mixing pan and it is just stirred - up. No need to get out the mixer!
The recipe from Debbie at Homemaking Dreams.

Butterscotch Brownies

1/4 cup shortening (I used butter flavor Crisco)
1 cup packed brown sugar
1 teaspoon vanilla
1 large egg
3/4 cup all purpose flour
1/2 cup chopped nuts ( Debbie used peanuts, I used chopped almonds, and I think choc. chips would be yummy too)
1 teaspoon baking powder
1/2 teaspoon salt

(If using self rising flour, omit the baking powder and salt)

Heat oven to 350. Grease bottom and sides of square pan, 8 X 8 X 2 inches, with shortening. Melt shortening in 1 1/2 quart saucepan over low heat. Remove from heat. Stir in brown sugar, vanilla and egg. Stir in remaining ingredients. Spread in pan. Bake 25 minutes. Cool slightly in pan on wire rack. Cut into about 2 inch squares while warm.

Thanks, Debbie, for sharing this recipe!

1 comment:

  1. Rhonda, you are just too sweet! We really did love these brownies too! I especially liked not having to get out a bunch of equipment and making a mess. They were very easy.



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