Name: Butter-Nut Blondies
Yield: Makes 2 dozen (2-inch) squares
Ingredients: One half cup (1 stick, 4 ounces) unsalted butter; 2 cups (15 ounces) packed dark brown sugar; 3 large eggs; 1 tablespoon vinegar, preferably apple cider vinegar; 1 teaspoon vanilla extract; 1/4 teaspoon butter-rum, butterscotch or butter-pecan flavor (optional but delicious); 1 teaspoon baking powder; 1 teaspoon salt; 1 1/2 cups (6 ounces) traditional whole wheat flour; 1 1/2 (5 5/8 ounces) chopped pecans or walnuts

Editor's note: The recipe and introductory text below are from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.

Imagine a dense, moist, chewy brownie. Now take chocolate out of the equation and substitute a different childhood favorite, butterscotch. That's Butter-Nut Blondies. These will be popular with those who count the rich, caramelized taste of butterscotch as one of their favorite flavors.

Recipe notes

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