When all the talk around blogsphere started about Eating From Your Pantry Challenge, I was a little disappointed that I wouldn’t be able to participate much. My pantry just wasn’t overflowing with food, that happens when you have 3 teenage boys in the house.
Even though I didn’t have an overflowing pantry with food for dinner, I did have several items in my baking cupboard that needed to be used. And, as you well know, I bake… all the time 🙂
So, last weekend, I searched around, and found this recipe for Butterscotch Brownies.
I enjoy baking brownies or any pan dessert, they are definately a time saver. These brownies were not only quick but also really good. Doug, my husband, who is not a butterscotch fan, even loved them. And, although they are called a brownie, I would consider them to be more cake or bar cookie texture. This recipe is definately a keeper.
- 2½ cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Butter or Margarine, softened
- 1¾ cups Brown Sugar
- 1 Tablespoon Vanilla
- 2 Eggs
- 1⅔ cups Butterscotch Chips
- 1 cup Nuts, chopped (optional, I didn’t have any so I left them out)
- Combine dry ingredients, set aside.
- In large bowl, cream the butter, sugar and vanilla.
- Beat in eggs.
- Gradually add dry ingredients.
- Stir in chips and nuts.
- Spread into greased 13×9 pan.
- Bake at 350 degrees for 30-40 minutes, golden brown or until a toothpick inserted comes out clean.
I adapted this recipe from Nestle.
You are cooking or baking from your pantry this month?
This post linked to:
~Food on Fridays hosted by Ann Kroeker