Here is the recipe for Butterscotch Blondies adapted from Annie Eats:
Butterscotch Blondies
Ingredients:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, softened
1 3/4 cups packed light brown sugar
1 tbsp. vanilla extract
2 large eggs
1 (11 oz.) package butterscotch chips, divided
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, softened
1 3/4 cups packed light brown sugar
1 tbsp. vanilla extract
2 large eggs
1 (11 oz.) package butterscotch chips, divided
NOTE: you can really use whatever kind of chips you want with this recipe. It would be delicious with chocolate chips, peanut butter chips, m&ms, white chocolate chips, dried fruit, etc. I just used butterscotch because my Mother gave up chocolate for lent.
For the butterscotch ganache (Optional):
3/4 cup butterscotch chips
6 tbsp. heavy whipping cream
3 tbsp. unsalted butter
3/4 cup butterscotch chips
6 tbsp. heavy whipping cream
3 tbsp. unsalted butter
Directions:
Preheat the oven to 350 degrees F. Spray a 9X13 glass brownie pan.
Preheat the oven to 350 degrees F. Spray a 9X13 glass brownie pan.
In the bowl of a stand mixer, combine the butter, sugar and vanilla. Beat on medium speed until creamy. Scrape down the bowl and mix in the eggs until well incorporated. Gradually beat in the flour mixture on low speed just until combined.
Stir in 1 cup of butterscotch chips with a rubber spatula.
To make the butterscotch ganache, combine the cream and the butter in a small saucepan. Warm over medium-high heat until the mixture is almost boiling. Place the butterscotch chips in a small, heatproof bowl. Pour the cream mixture over the butterscotch chips and allow to sit for 30 seconds. Stir until smooth.
Then, I simply cut a blondie and poured the ganache over to serve. It was really, really good!
Then, I simply cut a blondie and poured the ganache over to serve. It was really, really good!