Butterscotch Brownies

This was my Baba’s contribution to the 1952 Prince Rupert Hospital Auxilliary Cook Book.  She made them often when I was little and I always loved them.  There always seemed to be walnuts around when I was growing up.  We’d eat them green fallen from neighbour’s trees, carefully peeling the bitter pale green skin from the sweet, still juicy nut meats.  Or sit around the fire cracking bowls of the fully dried nuts on cold winter nights.  This was definitely the best use for walnuts, though!

Butterscotch Brownies

1/3 cup butter
1 cup brown sugar
1 egg
¼ tsp salt
¾ cup flour
1 tsp baking powder
½ tsp vanilla
½ cup toasted walnut pieces

Melt the butter.  Add the other ingredients and spread in a parchment lined 8″ square pan.  Bake 25 minutes at 350°.  Cool then cut into squares.