Butterscotch Brownies (Grandma Hughes)

(To double for 9 x 13 inch pan)

3/4 cup brown sugar (1.5 cups)
1/2 cup butter (1 cup)
2 eggs (4 eggs)
7/8 cup flour (1 3/4 cups)
3/8 teaspoons salt (3/4 tsp)
1 cup walnuts (2 cups walnuts)
1/2 teaspoon vanilla (1 tsp vanilla)
1/4 teaspoon baking powder (1/2 tsp)

Cream butter and sugar and blend thoroughly. Beat in eggs and vanilla. Sift together flour baking soda and salt. Stir into butter mixture and fold in walnuts. Spread batter into greased 11 x 7" or 8 inch square pan. Bake at 350° for 25 minutes.

Ice with never fail icing.

Never Fail Icing:

2 cups brown sugar
1 cup granulated sugar
2 tablespoons butter
2/3 cup cream
2 tablespoons light Cairo

Cooked ingredients to soft ball stage. Cool to lukewarm. Beat until spreadable. If frosting gets too thick thin with cream or milk.