Butterscotch Blondies
Cuisine: American
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
  • 2 cups (255 g or 9 ounces) all-purpose flour
  • 2½ cups (520 g) firmly packed light brown sugar, (I only used 2 cups)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 10 tablespoon (142 g) unsalted butter
  • 3 eggs
  • Cooking spray
  1. Preheat your oven to 350°. Coat a 13 x 9-inch baking pan with cooking spray. Set aside.
  2. Combine flour, light brown sugar, baking powder, and salt in a large bowl.
  3. Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.
  4. Combine butter and eggs with a mixer.
  5. Pour butter mixture over flour mixture; stir just until moistened.
  6. Spoon batter into prepared baking pan and smooth top with spatula.
  7. Bake in preheated oven for 30 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on a wire rack.
  9. Cut into 24 squares.
Store unrefrigerated in an airtight container up to three days, or freeze for three months. Blondies in the pictures are cut in more generous portions.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/06/24/butterscotch-blondies/