Tuesday, September 15, 2009

Yes, from Cooking Light


Butterscotch Blondies
Cooking Light Annual Recipes 2008 Copyright 2007

2 cups all-purpose flour (about 9 ounces)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoon unsalted butter
3/4 cup egg substitute I used 3 eggs
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.

Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.

Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.

Yield : 24 servings (serving size: 1 square)

Nutritional Information Calories:170 (25% from fat) Fat:4.8g (sat 3g,mono 1.2g,poly 0.2g) Protein:1.9g Carbohydrate:30.5g Fiber:0.3g Cholesterol:13mg Iron:1.1mg Sodium:108mg Calcium:45mg
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The only thing remotely light about these was the egg substitute and I used real eggs. Sometimes I think Cooking Light should be called Cooking Just A Tad Lighter but every little bit helps I suppose.

These were chewy and delicious. It's hard to say exactly what browning the butter adds since I wasn't doing a side-by-side comparison with a version without browned butter but I bet it added something. These were simple but enjoyable. I took them to work and they went over well. My son passed on them when I told him there wasn't any chocolate in them. The boy likes his chocolate.

Question of the Day: Do you buy egg substitute?

6 comments:

Lisa said...

I used to, but it's too expensive. Eggs are one of my favorite foods. It's so easy to just seperate them and cook up the egg whites with 1-2 yolks in them. Tasty and cheaper.

Annie Jones said...

I've never purchased the egg substitute that is in the dairy case at the store. I have tried using soy flour as a substitute for egg in baked goods. I had mixed results with it.

These look good, but my hubby doesn't "do" butterscotch. I may have to try to pass these off as something else to see if he'll try them. :)

La Pixie said...

no, because my dad has chickens so we get all of our eggs for free... I just couldnt bare to pay for something when a FREE version is sitting on the counter.

Mrs. L said...

I tend to pass on recipes that ask for egg substitute. Not sure what I have against it, I just don't want to use it.

hotdogoboe said...

I like them but haven't tried them in an actual recipe. I usually just make them as eggs, yum. :)

Claire said...

I do. I don't actually use it often but I like to have it on hand. I love browned butter...it usually adds a richness to the baked goods that just isn't there otherwise.