Butternut Chewies

Another butterscotch brownie a.k.a. blondie or blonde brownie.  This type of brownie predates chocolate brownies (as brownies are typically known today).  According to the Food Timeline website, blondies are typically composed of ingredients that make butterscotch, popular in the mid-19th century.  Brownies were introduced in the early 20th century, when chocolate and cocoa powder were more readily available to the masses.  Supposedly, National Blonde Brownies day is January 22nd (it is not an official holiday).  Guess I missed it by a few months, but better late than never.

This recipe was declared to be better than the Butterscotch Brownies (January 7, 2011) if not eaten within say the first day of baking (but really, unless you're trying to save them to share, who isn't going to eat them immediately?!?!).  So, Butterscotch Brownies are immediate-out-of-the-oven tastiness and maybe a few hours later, these hold their flavor and texture if you need to take them to work the next day (or two); just make sure to keep greedy blondie eating paws out of the pan.  Be warned all those with children - these equal an immediate sugar high!

Once again, this recipe reads like a run-on sentence in my grandmother's handwriting, but after going slightly cross-eyed is definitely worth making and pretty easy too.



This is the whole 13x9 pan.  I took it to work on Monday and my coworkers were only able to sample slightly less than half...