Butterscotch Brownies

From "Treasury of Southern Baking", 1993, one of my all-time favorite brownie treats.

• Ready In: 35 mins
• Yields: 1 7x11 inch pan

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup  firmly packed dark brown sugar
• 4  tablespoons butter (softened, at room temperature)
• 1  egg
• 1  teaspoon vanilla
• 1⁄2 cup  chopped  nuts

Directions

1. Preheat oven to 350 degrees.
2. Line 7x11x1 inch pan with foil.
3. Spray with vegetable oil spray.
4. Combine flour, baking powder and salt in a medium bowl; set aside.
5. In another bowl combine butter and brown sugar with electric mixer; beating until light and fluffy.
6. Add egg and vanilla.
7. Beat just until well combined.
8. Gradually add flour mixture to this.
9. Beat until just combined.
10. Stir in nuts (batter will be quite thick).
11. Spoon into prepared pan.
12. Spread evenly with a rubber spatula.
13. Bake 20 to 25 minutes or until toothpick inserted in center of brownie comes out clean.
14. Don't over-bake!
15. Remove foil.
16. Cool on wire rack before cutting into squares.
17. Store in airtight container up to 3 days.