Country House Butterscotch Brownies : The Best Blondies You’ll Ever Eat (Recipe from Martha Dixon’s Copper Kettle Cook Book)

 

By Olivia Nathan

 

Full disclosure: This recipe is from one of my mom’s favorite cookbooks and she taught me to make it a couple years ago. I have made it for my Dad’s birthday, for my Mom’s birthday, and for lonely Friday nights. Despite it being the easiest thing to make and baking them successfully all the previous times (AKA creating the most heavenly, gooey, coconuty treat ever), on Valentine’s Day this year I used baking soda instead of powder and also burnt them. My boyfriend ate one and said it was, “Still good”. He’s a theater major at Tisch and I told him the classes were really paying off…

 

1/3 cup butter

1 cup brown sugar

1 egg, unbeaten

1/4 t salt

3/4 cup sifted enriched flour

1t baking powder

1t vanilla

1/2 cup coconut

1 6 oz. package semi sweet chips

1/2 cup chopped pecans or walnuts (I prefer pecans)

 

Melt butter in medium-sized saucepan. Cool. Add sugar, egg, salt, flour, baking powder, and vanilla. Blend the above ingredients; then add coconut, chocolate chips, and chopped nuts. Spread in greased 8 or 9” square pan. Bake 25 minutes in moderate oven, 350 degrees. These are quick and delicious.

 

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