No-Cocoa Blonde Brownie Squares

Golden brownies with pure brown sugar, butter and vanilla for a caramelesque, butterscotchy flavor. A super treat to tuck into lunch bags. Taken from the verybestbaking.com website. *Note: The recipe states 36 brownies, however, my yield was 48. These are really good! Also, for ease of removal, I lined my jelly roll pan with wax paper, and sprayed with Pam.*

• Ready In: 30 mins
• Serves: 36
• Yields: 36 brownies

Ingredients

• 2 1⁄4 cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 3⁄4 cups brown sugar, packed
• 3⁄4 cup butter, softened (may substitute margarine)
• 3  large eggs
• 1  teaspoon vanilla extract
• 1 (12 ounce) package  semisweet chocolate morsels (2 cups)

Directions

1. Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
2. Combine flour, baking powder and salt in small bowl.
3. Beat sugar and butter in large mixer bowl until creamy.
4. Beat in eggs and vanilla extract; gradually beat in flour mixture.
5. Stir in morsels; spread into prepared pan.
6. Bake for 20 to 25 minutes or until top is golden brown.
7. Cool in pan on wire rack.