Date-Butterscotch Brownies
Yield
16 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
dates
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
walnuts
chopped |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
dates
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Grease square pan, 8 x 8 x 2 inches.
Heat shortening in 1½-quart saucepan over low heat until melted; remove from heat.
Mix in brown sugar, vanilla and egg.
Stir in remaining ingredients.
Spread in pan.
Bake 25 minutes.
Cut into 2-inch squares while warm.
