Butterscotch Brownies

Two words: No Chocolate.  

No Chocolate!  Following a low-nickel diet means I absolutely cannot have any chocolate, ever again.  Chocolate is extremely high in nickel, no matter what kind or where it's grown.  Chocolate tops all the lists, along with soy and oatmeal, as one of the foods highest in nickel. 

I was never one to obsess over chocolate, but once it was taken away, there was a part of me that longed for every candy bar or chocolate donut I saw.  I really miss chocolate donuts. *sigh*

I stumbled upon this recipe one night while searching in desperation for something to cure my chocolate/sweet craving.  A Hershey's bar was calling my name, and I knew if I didn't find something else soon, I was going to cave and eat a chocolate bar. 

The solution was Butterscotch Brownies (or Blondies).  They are yummy, gooey, and a great substitute for regular brownies.  No, it's not chocolate, but I swear these give me the same dopamine rush that chocolate does!  I make them about once a month now!  

This basic recipe is from the Betty Crocker cookbook.

Butterscotch BrowniesButterscotch Brownies

1/4 c butter

1 c packed brown sugar

1 tsp vanilla

2 Tbsp milk

1 large egg

1 c all-purpose flour

1 tsp backing powder

1/2 tsp salt

1. Heat oven to 350F.  Grease bottom and sides of an 8-inch square pan with shortening.
2. In saucepan, melt butter over low heat; remove from heat.  Stir in brown sugar, vanilla, milk, and egg.  Stir in remaining ingredients.  Spread in pan.
3. Bake about 25 minutes or until golden brown.  Cool 5 minutes in pan on wire rack.  Cut into squares while warm.

Covered, these will last for about a week (assuming you don't eat them all at once)!