#Recipe | Blonde Butterscotch Brownies

I subbed some of the white flour in my original recipe for whole wheat, so make it with all white flour if you prefer.  I like adding some healthier fiber, and we love the nuttier taste and the texture.  The walnuts are optional but they do add some healthy fat, and almonds could be substituted also for a change.  I use real butter so the brownies have a true butterscotch taste, but you can use margarine if you want.  Try topping these brownies with any kind of chips you like.  I have made these with everything on top from chocolate chips to crushed Oreo cookies.

Ingredients

1-1/2 cups  all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1-1/3 cups  chopped walnuts (optional but adds some healthy fat)

2/3 cup butter, melted

2 cups packed brown sugar

2 eggs, beaten

2 tablespoons vanilla extract

1/4 cup butterscotch chips and 1/4 cup chocolate chips

Directions

1. Preheat oven to 350° F.  Grease or spray the bottom of a 9×13 baking pan.
2. Sift together: white flour, whole wheat flour,  baking powder, baking soda, and salt.  Add chopped nuts.  Mix and set aside.
3. Melt the butter on low on the stove or in the microwave, be careful to not overheat it.  Stir the brown sugar into the melted butter and mix well.  Remove from the heat and cool slightly.
4. Beat the eggs and add the vanilla, then pour the eggs and vanilla slowly into the brown sugar mixture, while stirring to incorporate.   Gradually add the flour mixture, a little at a time, mixing just until combined.
5. Spread the batter into the prepared pan.  Sprinkle the chips on top.  Bake in the preheated oven just until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.  My pan is an Airbake and takes a little longer, around 32 minutes.
6. Cool completely.  Store covered at room temperature.

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