Last night, Gretchen and I felt the need for a sweet after our meat. For the last IMBB, I said that in this circumstance, we will sometimes make a pineapple upside-down cake, since it is quick and easy and made with pantry staples. Well, these butterscotch squares fall into that category and are what we had last night.
Butterscotch Squares
- ½ cup Unsalted Butter
- 2 cups Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 2 cups All-purpose Flour
- ¼ teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup Dry Shredded Coconut
- 1 cup Chopped Walnuts (optional)
- Combine the butter and brown sugar in a 2-quart sauce pan and cook over a low heat until it just starts to bubble around the edges.
- Remove the pan from the heat and allow it to cool enough so that the eggs will not scrambled when you add them.
- Add the eggs and beat well.
- Mix in the vanilla, salt, baking powder, and the flour — adding the flour a little at a time.
- Fold in the coconut and chopped walnuts (if you are using them).
- Spread the mixture in a greased 9- by 13-inch baking dish. Alternatively, use a parchment lined dish.
- Bake in a 350°F oven for 15-25 minutes, or until the top is golden brown.