Butterscotch Brownies

Tonight the chef made baked beans with ham, based on the recipe that I posted yesterday. He used ham instead of salt pork, and adjusted the times slightly to cook them in the slow cooker. They tasted great, were very filling, and we have lots left over for another day. The chef says he’ll use salt pork next time.

For dessert, I made squares, which are nice and chewy. The secret is to undercook them just a little, so they stay really moist.

This recipe is from the Betty Crocker’s Cookbook for Boys and Girls, that was the first cookbook I ever bought. Many years later (too numerous to count), I’m still using it, so I sure got my $1 worth. It’s not available now, but there’s a facsimile edition.

Butterscotch Brownies

  • 3 tbsp canola oil
  • 1 cup light brown sugar (packed)
  • 1 egg
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla or maple flavouring
  • 1/2 cup raisins (I soak them to moisten)
  1. Heat oven to 350°F
  2. Grease an 8″ square baking pan
  3. In a large bowl, mix oil and sugar.
  4. Stir in egg.
  5. Add flour, baking powder and salt, and blend well.
  6. Stir in vanilla and raisins.
  7. Spread in pan.
  8. Bake 22-25 minutes, only until a toothpick stuck in centre comes out clean. Do not overbake.
  9. Cool in the pan and cut into squares.

Makes 16 2-inch squares.

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