Butterscotch Blondies

Ingredients:

• 1 1/4 cups + 1 Tablespoon (164 g) all-purpose flour, spooned and levelled
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (114 g) unsalted butter, melted
• 1 cup (200 g) brown sugar, lightly packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2/3 cup (122 g) butterscotch chips
• 1/4 cup (44 g) mini white chocolate chips

Directions:

1. Preheat oven to 325°F. Line an 8-inch square pan with parchment paper and set aside.
2. In a large bowl mix together flour, baking powder and salt. Set aside.
3. In a separate bowl add melted butter, brown sugar, eggs and vanilla. Whisk until smooth and well incorporated.
4. Add half the wet ingredients to the dry ingredients and mix just until the batter starts to come together. Add the rest of the wet ingredients and mix just until you can barely see any more flour. Add the butterscotch chips and white chocolate chips. Mix until combined being careful not to overmix the batter.
5. Pour the batter into your prepared pan and smooth out.
6. Bake for 30-35 minutes until a toothpick inserted in the middle of the blondies come out clean and the edges are browning. Let cool on a wire rack for 10 minutes before removing the blondies from the pan.
7. Slice into squares and enjoy.

NOTES

Store leftover blondies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. Let the blondies come to room temperature before serving.

Variations

• Skip the white chocolate chips and use all butterscotch chips
• Add chopped nuts like walnuts for a nutty bite

Substitution

• Make them gluten-free by swapping the flour with 1:1 gluten-free all-purpose flour (make sure to check and see if your butterscotch chips and white chocolate chips are gluten-free too)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 Large or 25 small blondies

Thank you Alie Romano for the recipe. Discover expert tips and techniques for Butterscotch Blondies at Baking For Friends.