Blondie

These Blondies are absolutely amazing!  The first time I had them I almost forgot that I was suppose to be eating dinner.  I’ve only used this Blondie recipe.  Keep in mind that you can use any kind of nut and play with the butterscotch chips, toffee bits and nut ratio but try to keep the end number the same.

1 2/3 cups all purpose flour                                     2 lg eggs, room temperature
1 tsp baking powder                                                  1 tsp pure vanilla extract
3/4 tsp salt                                                                   1/3 cup butterscotch chips
1/2 cup and 1 tbsp unsalted butter,                        1/2 cup unsalted cashews,
room temperature                                                      coarsely chopped
1 cup light brown sugar, packed                             1/4 cup toffee bits

Preheat oven to 350°F.  Butter an 8×8 baking pan with butter, line with wax paper.  Whisk together flour, baking powder, and salt.

With a electric mixer on medium-high speed, cream butter and brown sugar until light yellow and fluffy.  Add eggs and vanilla; beat until combined, scrape sides of bowl as needed.  Reduce speed to low.  Add flour mixture, in 2 parts, and beat until incorporated.  Fold in butterscotch chips, cashews, and toffee bits by hand.

Fill pan, bake for about 40 minutes and rotate pan halfway through.  Bake until golden pan or until toothpick inserted comes out clean.  Transfer to a wire rack and cool in pan for about 5 minutes.  Remove from pan, peel of wax paper and let cool completely.  Cut into desired serving size.

** Please note that the Blondies can be baked as cupcakes.  Bake for about 30 minutes.