The mere idea of butterscotch brownies is a little offensive to a real chocolate lover.  But, as I said, I have discovered all sorts of things besides chocolate that I cannot resist.  If you truly crave chocolate, add chocolate chips to this recipe.  It can only improve it.
    I think these butterscotch brownies were the first dessert I ever made.  I was about nine.  That should say something about how simple they are to prepare.  I also had the patience of most nine-year olds.  That says something about how long they take.  I still make them quite often, as do my children; that says something about how good they are.

Ingredients

1 1/3 Cups Flour
2 tsp.   Baking Powder
1/2 tsp. Salt
1/4 lb.  Butter
2 Cups Brown Sugar
2 tsp.  Vanilla
2  Extra Large Eggs
1/2 Cups Walnuts (chopped)
 

    Preheat the oven to 350 degrees.  Melt the butter.  Stir in the brown sugar, the vanilla, and the eggs.  Combine the flour, baking powder, and salt.  Stir these into the batter.  Add the nuts (optional).  Pour the batter into a well-buttered cookie sheet.  Bake for about 30 minutes, until they test as done.
    After the butterscotch brownies have cooled, but before you cut them, you can add a easy frosting.  Put a cup of Confectioners' sugar into a small bowl.  Add a teaspoonful of vanilla and just enough boiling water--add it a very little at a time--to make a thin glaze.  Spread over the top.  Cut the brownies as soon as this sets.