Brazil nut-butterscotch brownie

Yield: 16 Servings

Measure Ingredient
¼ cup Shortening
1 cup Packed brown sugar
1 teaspoon Vanilla
1 Egg
¾ cup All-purpose flour*
¾ cup Finely chopped Brazil nuts
1 teaspoon Baking powder
¼ teaspoon Salt

*If using self-rising flour omit baking powder and salt.

Heat oven to 350 degrees. Grease square pan, 8 X 8 X 2 inches. Heat shortening in 1-½-quart saucepan over low heat until melted; remove from heat. Mix in brown sugar, vanilla and egg. Stir in remaining ingredients.

Spread in pan. Bake 25 minutes. Cut into 2-inch squares while warm. 16 BROWNIES; 150 CALORIES PER BROWNIE.

Recipe by: Betty Crocker's Cookbook Posted to recipelu-digest Volume 01 Number 223 by RecipeLu <recipelu@...> on Nov 08, 1997

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