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Butterscotch Blondies Recipe
|Packed dark brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Dark corn syrup||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||2 Teaspoon|
|Egg whites||2 Large|
|Chopped pecans||2 Tablespoon|
Serving size: Complete recipe
Calories 1913 Calories from Fat 513
% Daily Value*
Total Fat 59 g90.8%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 961.5 mg40.1%
Total Carbohydrates 336 g112%
Dietary Fiber 6.3 g25%
Sugars 182 g
Protein 22 g44.2%
Vitamin A 32.5% Vitamin C 0.62%
Calcium 25% Iron 40.6%
*Based on a 2000 Calorie diet
Spray 8" by 8" metal baking pan with nonstick cooking spray.
In medium bowl, combine flour, baking powder, and salt.
In large bowl, with mixer at medium speed, beat brown sugar with margarine or butter until well blended, about 2 minutes.
Reduce speed to low; beat in corn syrup, vanilla, and egg whites until smooth.
Beat in flour mixture just until combined.
Spread batter evenly in pan.
Sprinkle with pecans.
Bake 35 to 40 minutes, until toothpick inserted in center comes out clean and edges are lightly browned.
Cool completely in pan on wire rack.
When cool, cut blondies into 4 strips, then cut each strip crosswise into 4 pieces.