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Caramel Cuts

Caramel Cuts created by CulinaryQueen

This is from an old Punahou Bulletin, courtesy of retired Food Services Director Tita Mowat Lyons. It's a blond brownie that brings back fond memories of Punahou School. Note: for a less cakey, more "fudgy" brownie, use 1 tsp. baking powder instead of 2 tsp.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325F . Grease an 8 by 8-inch pan.
  • Melt butter, add brown sugar and blend.
  • Add eggs, vanilla, dry ingredients and nuts.
  • Pour into greased pan and bake for 40 minutes.
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RECIPE MADE WITH LOVE BY

@Chilicat
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@Chilicat
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"This is from an old Punahou Bulletin, courtesy of retired Food Services Director Tita Mowat Lyons. It's a blond brownie that brings back fond memories of Punahou School. Note: for a less cakey, more "fudgy" brownie, use 1 tsp. baking powder instead of 2 tsp."
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  1. cookiemonster239
    Yummmmmy!<br/><br/>Don't miss the note in the description that says "Note: for a less cakey, more "fudgy" brownie, use 1 tsp. baking powder instead of 2 tsp."! It was definitely better with less baking powder. :)
    Reply
  2. CulinaryQueen
    Caramel Cuts Created by CulinaryQueen
    Reply
  3. CulinaryQueen
    Ooooh, yummy! I did cut the amount of brown sugar down to 1 1/4 cups as I don't like things that are too sweet. These still have a good sweetness to them without being overpowering. I have a new oven which seems to run a bit high so the top came out a bit darker than what I would have liked. For the nuts, I used a mixture of pecans, walnuts and almonds. Thanks Chilicat!
    Reply
  4. Chilicat
    This is from an old Punahou Bulletin, courtesy of retired Food Services Director Tita Mowat Lyons. It's a blond brownie that brings back fond memories of Punahou School. Note: for a less cakey, more "fudgy" brownie, use 1 tsp. baking powder instead of 2 tsp.
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