Butterscotch Blondies

Preheat oven to 180 C / Gas 4. Grease a 20cm square baking tin.

In a medium bowl, cream together 50g butter and 220g dark brown soft sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared tin.

Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the tin. Cool completely before icing.

To make the icing, combine 2 tablespoons butter, 4 tablespoons dark brown soft sugar and milk in a small saucepan over medium-high heat. Bring to the boil and simmer for 2 minutes. Remove from heat, cool and beat in the icing sugar. Adjust the milk or icing sugar if necessary to achieve a good spreading consistency. Spread over cooled blondies and let set before cutting into squares.