Food on Fridays.

BUTTERSCOTCH BROWNIES

Makes 16 squares

1/4 cup butter
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1/2 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts and pecans

Preheat oven to 180C. Melt butter in a small saucepan over low heat. Add sugar and stir until dissolved. Remove from heat, cool a little, and beat in the egg and vanilla.
Sift flour, then measure half a cup add baking powder and salt to flour and sift again. Stir butter mixture into flour mixture and mix well.
Chop nuts finely and add to mixture.
Pour batter into 20cm square cake tin. Bake 25 minutes or until a cake tester inserted into the centre of the pan comes out clean.
Leave to cool and cut into 16 squares.