Butterscotch Brownies
Our family loves these squares, which are nice and chewy. The secret is to undercook them just a little, so they stay really moist.
A few years ago I started making these with gluten free flour blend, and we like them just as well with gluten free flour as we did with wheat flour.
This recipe is adapted from the Betty Crocker Cookbook for Boys and Girls, that was my first cookbook. I bought it for $1 while we were on a family vacation, the summer that I was 10 years old.
Many years later (too numerous to count), I’m still using it, so I sure got my $1 worth.
Butterscotch Brownies
- 3 tbsp canola oil
- 1 cup light brown sugar (packed)
- 1 egg
- 3/4 cup gluten free all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla or maple flavouring
- 1/2 cup raisins (I soak them to moisten)
- Heat oven to 350°F
- Grease an 8″ square baking pan
- In a large bowl, mix oil and sugar.
- Stir in egg.
- Add flour, baking powder and salt, and blend well.
- Stir in vanilla and raisins.
- Spread in pan.
- Bake 22-25 minutes, only until a toothpick stuck in centre comes out clean. Do not overbake.
- Cool in the pan and cut into squares.
Makes 16 2-inch squares.
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You can find more information on the gluten free section of my Excel tips website.
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I just found your site. I have been looking for a gf butterscotch brownie and before going gf always used the Betty Crocker one. I’m going to make these tomorrow. Thanks.