Cookie # 2 - The Butterscotch Brownie (pg.11). Simple and yummy. If you like the flavor of caramel-y sugar, this might be the recipe for you. The point of these, I'm guessing, is to have the dense, chewy texture of a brownie, without the chocolate. They were definitely chewy. It is a simple recipe, whipped up in about 10 minutes total. Butter, brown sugar, egg, vanilla, walnuts, salt, baking powder and flour. They had a few variations. Coconut would have been good, and I debated it, but in the end, I stuck with the basic recipe.
I think I was a little hasty in cutting them. They were still warm, so they cut a little sloppily, but they still tasted good! The bars in the center were a little thin, so they didn't come out of the pan in one piece until they were completely cool. It is definitely best to wait to dig in until they are cool.
The one thing I will do next time (and from now on with the recipes in this book, I think) is use unsalted butter. I had the same problem as I did with the chocolate chip cookies with the salted butter and the salt from the recipe being just slightly too much.
So what is the final verdict? They were definitely good. Chewy and rich. Will I make them again? It's hard to say, only because I have another brown sugar square recipe that I think I like a little bit more. But let's just say that if someone asked me to make these, they wouldn't have to twist my arm!