Welcome to this month’s Let’s Lunch!  For July, we’re taking advantage of the warm weather (at least here in the northern hemisphere!) and focusing on meals al fresco, from dinner on the patio to your Fourth of July picnic.

Now, I like a good picnic as much as the next girl, but my most cherished memories of outdoor meals are from long days on the river in a canoe.  My best childhood friend and I made a tradition once we were old enough of making an annual canoe trip on one of the local rivers.  The livery would put us into the water eight miles up a broad, lazy river, and we’d spend all afternoon exploring, sunbathing, and swimming before making our way back down just in time for dinner.

Naturally, serious provisioning was required for such a demanding endeavor.  The contents of the cooler varied from year to year, but we usually took chicken, Bugles, a few ripe plums, lemonade, and our staple: a batch of butterscotch brownies.  Chewy, nutty, and full of brown sugar, we’d bring the whole batch and they’d be gone before we reached the livery again.

The recipe follows after the jump; take some along on your next hike, or just whip up a batch for dessert, but don’t expect them to stick around — they’ll be gone before you know it!

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