Beverly's Blond Brownies
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅔ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
butter
|
|
| 1 | pound |
brown sugar, light
|
|
| 3 | large |
eggs
|
|
| 6 | ounces |
chocolate chips
|
|
| 6 | ounces |
butterscotch chips
|
|
| 1 | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 631 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
butter
|
|
| 453.6 | g |
brown sugar, light
|
|
| 3 | large |
eggs
|
|
| 173.4 | ml/g |
chocolate chips
|
|
| 173.4 | ml/g |
butterscotch chips
|
|
| 237 | ml |
pecans
|
|
Directions
Sift flour, baking powder and salt together and set aside.
Melt butter and brown sugar in saucepan; cool.
When cool, add eggs, one at a time.
Add flour mixture; add chips and nuts last.
Spread in a jelly roll pan; bake at 350℉ (180℃) for 25 to 30 minutes.
Do not overcook.
Batter is very thick. Cut in squares when cool.
