I set out making these brownies today because I was in the mood to try a new treat.  I can’t remember the last time that I had a “Blondie” or butterscotch brownie.  I found a recipe in my Betty Crocker cook book and modified it to be gluten-free.  It turned out really, really good.  Not especially pretty, but who cares! 

Butterscotch Brownies ~ GF

4 TBSP butter

1 cup brown sugar, packed

1 tsp. Vanilla

1 large egg

¾ cup Carol Sorghum Flour Mix (see below for the mix)

½ tsp xanthan gum

½ cup chopped nuts (I omitted because Jon just got braces & can’t eat nuts for 2 years!)

1 tsp baking powder

½ tsp salt

Heat oven to 350. Spray an 8 x 8 pan with Pam.

Melt butter in a 1.5 qt. Pan over low heat; remove from heat, stir. Stir in brown sugar, vanilla and egg. Stir in remaining ingredients. Spread in pan.

Bake 25 minutes (I only baked 22 min). Cool slightly in pan on wire rack. Cut into 2 inch squares while warm (16 pieces).

Each brownie is 135 calories; Fat 6 g.

Carol’s Sorghum Mix

1.5 cups Sorghum Flour

1.5 cups Potato Starch Flour (or corn starch)

1 cup Tapioca flour

Makes 4 cups. Use cup for cup in baking.

I will definitely be making these again, maybe even doubling the recipe next time.  YUM!!