I have a really big confession to make…I am not a chocoholic. Don’t get me wrong, every now and then I can enjoy a bite or two of good chocolate; but, I tire of the taste pretty fast and usually want something salty as a chaser if I’ve eaten a substantial piece of rich chocolate.
I will own up to being a “crunchy-salty-holic”, a “dishaholic” (this I get from my Mom who has more dishes than the good Lord himself and could set a banquet for an army…
it must be a Southern thing *shrug*), a “fabric-holic” (because I’m a quilter/textile artist) and if truth be known, I could probably add a few more thing to the list.
I will most certainly confess that caramel and butterscotch supplant chocolate on my “-ohlic” list. Combine the two and oh, my!
My most very favorite brownie is a blond brownie or a butterscotch brownie. The first time I had one I thought I had been exposed the Turkish Delight, manna from heaven or some form of non-lethal, edible crack. (I would say non-harmful, but I imagine if you ate a whole pan everyday of your life…well, then you might have your own set of dangerous problems.)
Today’s recipe for Butterscotch Brownies is an adaptation from my first cookbook. When I was a young lass, Momma’s idea of teaching her girls to cook was to let us do fun and inspiring stuff. She didn’t put us doing KP duty peeling potatoes. As a result my sister Pam and I both have turned out to be decent cooks.
My first cookbook was a hard back, spiral bound copy of Betty Crocker’s Cooky Book. Its copyright is 1963 and on the inside cover in my child like hand, I scribbled my name and my name…and my name again. In other words, the cookbook has stuck with me longer than my first marriage. It also began my burgeoning cookbook collection.
My first cookbook
I made a batch of these brownies one night this week. I could tell from the “mmm…mmm…mmm” that Tall & Handsome was giving his thumbs up for approval, especially when he said it would hurt his feelings if I made them again.
Just a hint: sometimes to jazz them up and add a surprise to the brownie, I throw in a small handful of milk chocolate chips…just a hint of chocolate. So, if you’re looking for a new, chewy brownie recipe that is oh, so easy to make, and a recipe that is child friendly, and a recipe you’ll go back to time and time again…this one is for you!!
¼ melted butter
1 cup light brown sugar, packed
1 cup self-rising flour*
½ teaspoon baking powder
1 teaspoon pure vanilla flavoring
½ cup chopped nuts
1. Preheat oven to 350°.
2. Melt butter. (I melt mine in the microwave.) Stir in brown sugar.
3. Stir in egg and vanilla flavoring.
4. Mix together flour and baking powder together. Blend into the brown sugar mixture.
5. Stir in the nuts. (This is the stage I throw in a small handful of milk chocolate chips if I’m going to use them.)
6. Pour and spread into a 8 x 8 x 2 greased pan.
7. Bake 25 minutes. Do not overbake!
8. Cut bars when warm. Store in an airtight container…if there’s any left that is…
* If using all-purpose flour increase baking powder to 1 teaspoon and add ½ teaspoon kosher salt.
© 2012 Beverly Hicks Burch All Rights Reserved.