An Oldie but a Goodie! {Recipe: Butterscotch Brownies}

These are a mid-century favorite! This recipe comes from my mother's old recipe file which she probably started around the 1960s. (In true frugal form, she used an old metal file and the back of used index cards from my father's business.) These brownies also appear in some recipe pamphlets I have from the 1950s.  This recipe is quick, easy, and delicious! Also, a good alternative to chocolate brownies while having the same chewy, delectable texture. I love chocolate, but it's nice to have a change once in a while.

Butterscotch Brownies

This recipe doubles well. If doubling, use a 13x9" pan. 

1/4 cup butter
1 cup light brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup coarsely chopped nuts, optional

Heat oven to 350°F. Melt butter over low heat. Blend in sugar. Cool. Stir in egg. In a small-medium sized mixing bowl, blend flour, baking powder and salt; stir into butter/sugar mixture. Mix in vanilla and nuts (if using). Spread in well-greased 8x8x2" pan.* Bake 25 minutes. DO NOT OVERBAKE. Cut into bars. 

*Note: I use a parchment sling in the pan and spray with cooking spray. The sling makes it easy to lift the brownies out for cutting. 

Enjoy!