"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch Brownies Recipe

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This recipe for Butterscotch Brownies, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Atwell
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 6-oz package (1 c.) Nestle butterscotch morsels
1/4 c. butter or shortening
1 c. light brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
3/4 c. sifted flour
1 tsp. baking powder
3/4 tsp. salt
1/2 c. chopped nuts

Directions:
Directions:
Preheat oven to 350.

Melt butterscotch and butter over hot water. Remove from
heat. Stir in sugar. Cool 5 mins. Beat in eggs and vanilla. Sift
together and stir in dry ingredients then nuts. Spread in
greased 13x9x2 pan. Bake approx. 25 minutes. Cut into
squares while warm.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Mom's recipe came from a 1959 McCall's
magazine. A wonderul twist on brownies or blondies.

 

 

 

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