Brazil Nut-butterscotch Brownie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 16 | Servings | ||
INGREDIENTS
| 1/4 | c | Shortening |
| 1 | c | Packed brown sugar |
| 1 | t | Vanilla |
| 1 | Egg | |
| 3/4 | c | All-purpose flour* |
| 3/4 | c | Finely chopped Brazil nuts |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
INSTRUCTIONS
If using self-rising flour omit baking powder and salt. Heat oven to 350 degrees. Grease square pan, 8 X 8 X 2 inches. Heat shortening in 1-1/2-quart saucepan over low heat until melted; remove from heat. Mix in brown sugar, vanilla and egg. Stir in remaining ingredients. Spread in pan. Bake 25 minutes. Cut into 2-inch squares while warm. 16 BROWNIES; 150 CALORIES PER BROWNIE. Recipe by: Betty Crocker's Cookbook Posted to recipelu-digest Volume 01 Number 223 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 68
Total Fat: 7.9g
Cholesterol: 13.4mg
Sodium: 75.4mg
Potassium: 72.6mg
Carbohydrates: 18.9g
Fiber: <1g
Sugar: 13.6g
Protein: 2g