This recipe was clipped from a newspaper and published in 1986. Recipe is typed below along with a scanned copy.

BUTTERSCOTCH BROWNIES

1/2 cup butter or margarine, melted
2 cups brown sugar
2 eggs, slightly beaten
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup shredded coconut (optional)
1 cup chopped walnuts (optional)

Combine all ingredients, in order given, mixing well by hand. Batter will be very thick. Spread in two greased, 9-inch pie pans. Bake at 350 degrees for about 25 minutes. Cut while still warm. Store in airtight container if you like your brownies moist.