Here is a simple and delicious recipe from Cotton Country Cooking, a classic cookbook from the Junior League of Morgan County, Alabama. Sharon gave me this cookbook 20 years ago and, as you can tell from the photo, it has seen its share of use. Thanks, girl. Its the gift that keeps on giving.
These soft, moist brownies whip up in a jiffy. Perfect if you want something without chocolate. Unlikely, I know. So, in my case, it's more like.... when you've eaten all the chocolate in the house and still want dessert.
Why don't you try a batch today???
Butterscotch Brownies
- 1/2 cup butter
- 2 cups brown sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 1/2 cups chopped pecans
- pinch salt
Place sugar and butter over low heat until melted. Remove and cool slightly. Add eggs and beat well. Add other ingredients and pour into lightly greased pan, 7X11 inches. Bake in 350 degree oven, about 30 minutes.
Hold on, sweetie. Let me cut them first!
Have a great weekend!Love,
Laura Lee
2 comments:
Yum! I can always count on you and the Cross' to have fabulous recipes!! Hope all is well in your nook of the world.
Misty for the B's
This recipe sounds very similar to one I fell in love with in the 7th grade. My friend Christa's mom made them one time when I was at her house and I got the recipe then and still have it today. It is awesome to say the least and believe it or not, I actually prefer it to traditional brownies, although I do like a good brownie. :-)
Love,
Rochelle
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