Butterscotch Brownies

from The Fannie Farmer Junior Cookbook
by Joan Scobey

These are chewy and nutty, like traditional brownies, but with a butterscotch taste.

Ingredients
For preparing the pan:
1 to 2 teaspoons butter
1 tablespoon flour
For the brownies:
5 tablespoons butter
1 cup dark brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts

Equipment
8-inch-square pan
Measuring cups
Measuring spoons
Large heavy saucepan
Wooden spoon
Rubber spatula
Oven mitts
Cake tester

1. Preheat the oven to 325°F. Butter and flour the sides and bottom of the 8-inch-square pan.

2. In the heavy saucepan melt the butter over low heat, then remove pan from the heat and use it as a mixing bowl.

3. With a wooden spoon stir in the brown sugar until well combined. Stir in the egg. Beat in the flour, 1/4 cup at a time. Stir in the baking powder, salt, vanilla, and walnuts, and mix well together.

4. With a rubber spatula spread the batter evenly in the prepared pan, scraping out all the batter with the spatula.

5. Bake for 30 minutes, or until the top is dry and the cake tester inserted in the middle comes out clean. Remove the pan from the oven, wearing the oven mitts.

6. Let the brownies cool about 10 minutes, then cut them into squares.

© 1942, 1957, 1993 by Fannie Farmer Cookbook Corporation