Submitted by Gail Kelley
Gail Kelley has been making these butterscotch brownies since 1958, when she was given a Betty Crocker cookbook for a wedding present. That is 54 years! Gail alters the recipe, by using butter instead of shortening, and walnuts instead of pecans. I had the pleasure of tasting one of her scrumptious butterscotch brownies. IT WAS DELICIOUS!
1/4 cup shortening
1 cup light brown sugar, packed
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup pecans, chopped
Pre-heat oven to 350 degrees.
Grease and flour an 8 x 8 x 2 inch square baking pan.
In a large saucepan, melt the shortening over low heat. Once melted, remove from the heat and stir in the light brown sugar. Cool mixture.
Add 1 egg, and stir until combined.
Sift the flour, baking powder and salt together. Add the flour mixture to the saucepan, and stir with a wooden spoon until well blended. Stir in vanilla and chopped pecans.
Spread in prepared pan.
Bake for 25 minutes.
Cool brownies, before cutting into bars.
|Recipe submitted by Gail Kelley|