Butterscotch Blondies

 

Butterscotch Blondies

Karri Perry-Blue Ribbon Favorites

1/2 cup softened butter

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 teaspoon salt

1/2 teaspoon cinnamon 

1 teaspoon baking powder

1 1/2 cups all purpose flour

11 ounces-(1 bag) butterscotch chips

1/2 cup chopped-toasted pecans-optional 

8x8 baking dish-lined with parchment-and non stick spray

Bake 350 35-40 min

Cream butter, and sugars together…add eggs salt, cinnamon, mix…add flour, baking powder. Mix to combine, gently fold in butterscotch chips and pecans. Pour evenly into prepared baking dish-batter will be thick.  

Bake 35-40 mins (until golden and set-a toothpick will come out cleanly) at 350-on middle oven rack. 

Cool completely before cutting.  Use parchment to lift blondies out. Cut into 16 squares.

To fancy-up these butterscotch blondies, add a dollop of vanilla frosting and a candy egg… perfect for any springtime dessert table.

Homemade frosting:

4 Tablespoons softened butter

1/2-3/4 cup confectioners sugar

1/2 teaspoon vanilla

Pinch of salt

Stir butter until creamy, add confectioner’s sugar, vanilla and salt.