I used to think my mom's butterscotch cookies were the best, sweetest, creamiest things ever. Soft-baked, it is hard not to stuff myself sick on them. And since I was feeling lazy when the craving for a butterscotch-y treat hit one evening, I decided to look for another way to incorporate my favorite sweet chips into a one-dish recipe. Hence, a blondie emerged, triumphant, gooey and oh-so-so-so-so tasty.
Butterscotch Chip Blondies
~ 1/2 cup unsalted butter, melted ~ 3/4 cup light-brown sugar ~ 1 large egg ~ 1 teaspoon vanilla ~ 1 cup flour ~ 1 teaspoon salt ~ 1/2-1 cup butterscotch chips
Preheat oven to 350 degrees and grease an 8x8-inch baking pan.
Stir together the melted butter and brown sugar, then add the egg, vanilla and blend until smooth. Add flour, salt, and butterscotch chips and stir until well combined.
Spread the mixture into the greased pan and bake at 350 for about 30-40 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. But don't overbake them, you want them a bit gooey inside so they'll stay soft. Allow to cool, remove from pan, and cut.