Butterscotch Brownies

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Okay.  Whenever you hear the word brownies, your mouth waters, right?  The fudgy consistency, the divine richness of the chocolate, etc, etc.

So………….why mess with perfection, you may ask?

Because when you taste these marvelous blond cousins to the brownie, you will thank me for introducing you.  But, before I do, you must get rid of all thoughts of the chocolate version.  It’s not fair that you compare the 2.  They are, after all, only related by name!

Let the sweet adventure begin!

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Cream together 1/2 cup of salted butter, room temperature, and

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2 cups firmly packed brown sugar, for about 5 minutes.

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Add 2 eggs and 2 teaspoons vanilla and mix until combined.

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Add 1 cup flour to the mixer along with

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2 teaspoons baking powder.

Mix until all ingredients are well combined.

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Spread out in well greased 9 x 13 inch pan, with a rubber spatula.

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Bake in a preheated 350 degree oven for about 25 minutes,

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till the sides pull away from the pan and the top cracks.

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Serving warm with ice cream will make you oh-so-very-happy!  But they are quite impossible to resist at room temperature as well.

And since these make at least 24 brownies, you may have to drop off plates of them for the ladies at the library, at school, the neighbors, etc, so that you don’t end up eating the whole lot of them!

Bon Appétit, Ma Chérie!

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