Gotta have more...Butterscotch Blondies

Ah, the traditional American bar cookie, the Blondie - as good as but completely different from a Brownie.  To be honest, I rarely eat Blondies - my heart is sold to the dark king that is chocolate.  But when my eyes glanced over the latest annual publication of Cooking Light's Readers' Top-Rated Recipes, I was at the checkout in two minutes flat. 

If you love brown sugar, butterscotch and chewy dessert bars, this one is hand picked for you!  And with Cooking Lights motto of adapting recipes to suit your health and your taste buds, you won't be running to the gym to work off each yummy bar!  This was the first of three recipes from the publication I tried this weekend, all were smashing hits, but the Butterscotch Blondie was my hubby's favorite.

Thanks to Cooking Light for continuing their fantastic recipes that are easy to follow, and most enjoyable to consume!

Butterscotch Blondie

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.

These keep well in an air tight container for up to three days, or pop them into the freezer and enjoy when the urge appears (for up to 3 months).