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blondies.05
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1995-09-27
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From: foster@cedcampus.lan1.umanitoba.ca (Alice Foster)
Newsgroups: rec.food.recipes
Subject: More butterscotch brownies
Date: 9 Jun 1994 12:35:11 -0400
Organization: University of Manitoba
Message-ID: <foster.5.2DF4CFC5@cedcampus.lan1.umanitoba.ca>
All this talk about butterscotch brownies made my mouth water for my all-
time favorite from "Company's Coming: 150 Delicious Squares".
DOUBLE BROWNIES
Chocolate layer:
2 eggs
1 cup sugar
3/4 cup flour
1/2 cup chopped walnuts
1/8 tsp salt
1/4 cup cocoa
1/2 cup butter or margarine
Beat eggs 'til foamy. Add sugar, flour, nuts, and salt. Melt cocoa and
butter together in saucepan. Add to egg mixture and blend well. Spread in
greased 9 x 13 pan. Set aside.
Butterscotch layer:
1/2 cup butter or margarine
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1/2 cup chopped walnuts
Cream butter and brown sugar. Add eggs and vanilla. Beat until well
mixed. Add flour, salt, and nuts. Spoon over chocolate layer in small
blobs, and spread as best you can.
Bake at 350 F (or 180 C) for 30 minutes 'til brownies begin to pull away
from pan.
Note: I usually do it opposite so that I can use one bowl, and they're just
as yummy. My family hates walnuts, so I never get to taste them in these,
though I bet they would be *wonderful* (poor Mom -- she's always
sacrificing -- can't you just hear those violins playin'...).
I bet just the butterscotch part would be yummy baked in a 9 x 9 or 8 x 8
pan. I'm going to go home and try it (maybe *with* walnuts) because that's
my favorite part.