Butterscotch Blondies

Store unrefrigerated in an airtight container up to three days, or freeze for three months. --Recipe by Lorrie Hulston Corvin

Yield: 24 servings (serving size: 1 square)

Ingredients

• 2  cups  all-purpose flour (about 9 ounces)
• 2 1/2  cups  firmly packed light brown sugar
• 2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 10  tablespoon  unsalted butter
• 3/4  cup  egg substitute
• Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.

Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.

Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.

Nutritional Information

Calories:

170 (25% from fat)

Fat:

4.8g (sat 3g,mono 1.2g,poly 0.2g)

Protein:

1.9g

Carbohydrate:

30.5g

Fiber:

0.3g

Cholesterol:

13mg

Iron:

1.1mg

Sodium:

108mg

Calcium:

45mg