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Pineapple Butterscotch Blondie
Makes 24 brownies

2 - cups all-purpose flour
1-1/2 - teaspoons baking powder
1/2 - teaspoon salt
1/2 - cup butter
1 - cup packed brown sugar
1/2 - cup granulated sugar
1 - can (20 ounce) Crushed Pineapple, well drained
2 - eggs
1 - teaspoon vanilla extract
1 - cup (6 ounce) butterscotch chips
1 - cup chopped nuts, toasted
Vegetable cooking spray
Powdered sugar, garnish (optional)

Preheat oven to 350 F. Spray 13 x 9 inch baking pan with non-stick spray.

  • In a small bowl, sift together flour, baking powder and salt in small bowl. 
  • Set aside.
  • In a large bowl, add the butter, brown sugar and granulated sugar. 
  • Beat until creamy. 
  • Add the pineapple, eggs and vanilla. 
  • Beat until mixed together. 
  • Stir in flour mixture, butterscotch and nuts until blended.
  • Pour batter into baking pan and bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. 
  • Cool completely in pan on wire rack. 
  • Dust cooled cake with powdered sugar, if desired.

Brownie Making Tips


 
 
 
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