Butter Scotch Chews
This is something my mom made a lot while we were growing up. You might also think of these as blondies (which is really like a brownie minus the chocolate.) The bulk of the flavor comes from the molasses that makes brown sugar just that little bit more special. Every time I bite into one it's like a little bit of heaven. They have a rich butterscotch flavor, without the finicky process of making a caramel.
The prep is easy, the ingredients are few and the pay off is most definitely worth it.
I don't know where she first learned them, but I make them so much that I have it memorized now. In fact my actual written recipe is more like a basic guideline. But these are so simple, I'm sure you'll enjoy not only making them, but eating them too.
about 45 minutes
12+ (depending on size)
In Saucepan, melt together butter & brown sugar. The goal is to melt, not boil. As soon as the mix looks like a loose peanut butter, you're ready to remove from the heat. Now you wait, about 10-15 minutes. You need the mixture to cool so the next step doesn't create scrambled eggs.
While you wait, grease your brownie pan (paying special attention to the corners), and preheat oven to 350 degrees. I use a brownie pan which makes a thinner result, but you could also use an 8x8 if you want a thicker bite or even a small cake round for a cookie shaped one.
In a separate bowl, sift together flour, baking powder & salt - set aside.
When melted sugar has cooled, it will have hardened a little, looking almost like a brittle. Don't worry, once you've added the egg and vanilla, and spent a little bit of time working it to remove the lumps, you'll be all set to move on to the next step.
Pour out to greased brownie pan.
Spread evenly and bake for 20 minutes.
It should be evenly browned and a toothpick inserted in the center will come out clean.