Butterscotch Brownies

Okay, fellow brownie fanatics, I've got a new recipe for you to try. This one is not based on chocolate (gasp!), but rather on brown sugar, which gives them a rich, butterscotch flavor. This idea first became popular in the 50s, so of course I had to make them for my daughter's 50s-themed birthday party last weekend.

Recipe Title
1 1/2 cups white whole wheat flour 1/2 tsp salt 1 1/2 cups dark brown sugar, packed	3/4 cup butter, melted 2 eggs 1 1/2 tsp vanilla extract
Directions 1. Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan or two 11x7-inch brownie pans. 2. Whisk together brown sugar and butter in a medium bowl until combined. Add eggs and vanilla and mix well. Sift together flour and salt and add to wet ingredients. 3. Bake until top is shiny and cracked and firm to the touch, about 22 to 25 minutes. Transfer to wire pan and let cool completely. Cut into 2-inch squares and serve.
Yield: 24 brownies