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Butterscotch Brownies

Contributed by: Chris WebAdmin. of

From The Fannie Farmer Junior Cookbook by Joan Scobey.

For generations, Fanny Farmer has introduced young chefs to the world of good eating. This revised and updated edition offers delicious, healthy recipes for breads, soups, salads, meats, pastas, pies, and much more. Step-by-step instructions and basic guides to the ingredients, terminology, and common kitchen equipment are enhanced by informative illustrations. Safety tips and menus are also provided to help young cooks feel comfortable organizing meals for the whole family.

These are chewy and nutty, like traditional brownies, but with a butterscotch taste.


  • 1 to 2 teaspoons butter
  • 1 tablespoon flour

For the brownies:

  • 5 tablespoons butter
  • 1 cup dark brown sugar
  • 1 egg
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped walnuts


  • 8-inch-square pan
  • Measuring cups
  • Measuring spoons
  • Large heavy saucepan
  • Wooden spoon
  • Rubber spatula
  • Oven mitts
  • Cake tester


Preheat the oven to 325F. Butter and flour the sides and bottom of the 8-inch-square pan.

In the heavy saucepan melt the butter over low heat, then remove pan from the heat and use it as a mixing bowl.

With a wooden spoon stir in the brown sugar until well combined. Stir in the egg. Beat in the flour, 1/4 cup at a time. Stir in the baking powder, salt, vanilla, and walnuts, and mix well together.

With a rubber spatula spread the batter evenly in the prepared pan, scraping out all the batter with the spatula.

Bake for 30 minutes, or until the top is dry and the cake tester inserted in the middle comes out clean. Remove the pan from the oven, wearing the oven mitts.

Let the brownies cool about 10 minutes, then cut them into squares.

1942, 1957, 1993 by Fannie Farmer Cookbook Corporation 2000 by Time Warner Bookmark

Serving Size: Makes 25 Squares

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