According to David Lebovitz, the original version of this recipe produces the “perfect blondie.” Coming from the authority on sweets, that’s saying something!
Of course, even the most perfect recipe can get a little sweeter with some minor tweaks. I wanted to create the perfect compliment to my Butterscotch Ice Cream, so in my version I swapped the nuts called for in the original recipe with butterscotch chips. The result: an extra ooey gooey cookie bar that serves as the perfect throne for a big scoop of ice cream. Warm a bit for the most melty-delicious results.
Butterscotch Chip Blondies
- 1 c. flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- 1/2 c. unsalted butter
- 1 c. packed light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 2/3 c. semisweet chocolate chips
- 1/2 c. butterscotch chips
- Preheat oven to 350 degrees. Line an 8-inch square pan with two sheets of parchment paper, crisscrossed to cover all four sides.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Melt the butter in a saucepan, then let it cool to room temperature. Stir the brown sugar and vanilla into the melted butter, then stir in the egg.
- Add the melted butter mixture to the dry ingredients and stir until combined. Fold in the chocolate and butterscotch chips.
- Transfer the batter into the prepared pan. Spread evenly into all corners and smooth the top.
- Bake for 30 minutes, or until slightly puffed in the center and edges begin to crisp. Remove from the oven and let cool completely before serving.
These are incredible served warm topped with a scoop of ice cream. My personal favorite paring is with homemade Butterscotch Ice Cream!
Yields: 9-12 cookies
Adapted from: The Perfect Scoop by David Lebovitz