Click here for the recipe. I’ve also posted it below.
Overall, these are good for a low fat blondie. They have a rich, brown sugar flavor and a nice texture. I don’t think I prefer these over higher fat butterscotch bars (see Hershey recipe below), but they were good for a low fat bar.
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
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.
Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool for 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 48 squares.
Yield: 24 servings (serving size: 2 squares)
Here’s the not-so-low-fat version from Hershey’s.
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups (11-oz. pkg.) HERSHEY’S Butterscotch Chips
1 cup chopped nuts(optional)
Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in butterscotch chips and nuts, if desired. Spread into prepared pan. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. About 36 bars.