Tuesday, September 22, 2009

It Ain't Food Network, But They Eat It.....Tuesday!

This is a recipe that my mother taught me to make as a child. I am assuming she got it from her mother but I am not sure about that. We call them Butterscotch Brownies but some call them Blond Brownies.

Butterscotch Brownies

1/2 cup butter
2 cups light brown sugar, packed
2 eggs
1 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 cup chopped nuts (optional)

Preheat oven to 350 degrees. Melt better in mixing bowl. Mix in sugar and eggs. In separate bowl mix together flour, baking powder and salt. Add dry ingredients to the wet ingredients and add vanilla and nuts. My recipe says to melt 2 Tbsp. of butter in pan then add mixture, but I use cooking spray and that works just as well. Bake 30 minutes.

Now that I am reading the recipe, the whole melt the butter in the pan thing tells me this is an old recipe. Seeing how they didn't have cooking spray back then. I don't remember my Grandma Row making this so it must have come from my mom's mom. Now I will have to ask her. These are so good! My mom got to where she used pecan halves instead of chopped because I don't like nuts. So she would lay them across the top of the batter so that when she cut them, each brownie would have a pecan half in the middle of each brownie. Then I would pick mine off and give them to my dad.



Ken Row said...
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Ken Row said...

This is Gma Row's recipe.

Gma always mixed the chopped nuts into the batter, which may have made you both avoid the blondies and block them from your memory.

The next time I make these, I plan to add an extra egg or two. I think it'll fix the problem of the doughy center pieces.

I wonder if your mom might have tweaked the directions. My copy, which I hand-copied from Gma's recipe card, reads:

Mix butter, sugar, and eggs. Sift flour, baking powder, and salt. Add to mix. Add vanilla and nuts. Spread in well greased and floured pan. Bake for 35 minutes in a 350 degree oven.

Gma made sure I noted that this dough does not pour -- you have to spread it. Also, unless you have a stand mixer, you should plan on mixing this with a spoon -- I don't think a hand-held mixer could handle it.

Sara said...

It is a little doughy in the center but I like that! This is making me want some really bad!

Ken Row said...

Corner pieces are my favorite.

The doughy centers aren't a problem for me, but I've had folks turn up their noses at it when I've made these for pitch-ins.

For some reason, I have it in my head that Gma told me these were your dad's favorites. But if you don't remember them at all, then my head must be wrong. I think it's an age thing. It's not that we forget more with age, but we just have so much more to keep track of.


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