Butterscotch Brownies (Gluten Free)

Moist, buttery and filled with coconut and pecans.

Great for picnics, potlucks and backyard cookouts.

3/4 cup Butter

1 cup Brown Sugar

3/4 cup Pamela's Baking and Pancake Mix

1/4 tsp Baking Powder

1/4 tsp Salt

2 Eggs

1 tsp Vanilla

1/2 cup sweetened Coconut

1 cup chopped Pecans

Powdered Sugar (for dusting)

Preheat oven to 350 degrees F.

In a small sauce pan, heat the butter over low heat and stir in the brown sugar. Cook until just bubbly.  Pour into a mixing bowl.  Cool the mixture for 5 minutes (no longer). In a large mixing bowl, whisk together the GF baking mix, baking powder and salt. Beat the eggs into the sugar mixture; add vanilla. Pour into the mixing bowl with the dry ingredients.  Add the coconut and pecans and stir until well combined.  Pour batter into a buttered 8x8 inch baking pan.  Bake for 22-25 minutes, until a toothpick comes out clean.  When cool, sprinkle with powdered sugar.  Cut into squares and serve.