- 1/2 cup unsalted butter, softened
- 2 cups packed brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 cup butterscotch chips, or as many as you would like
- 1/2 cup sweetened condensed milk
I'm not really a fan of preheating the oven right when I start because it always finishes heating before everything's ready. So, at some point, heat the oven to 350ºF.
I feel the same about lining my pans before I start everything, I line them right when I need to pour the batter in. But preheat and line away if you would like! You'll need a 9x9 baking pan. I line mine with butter and flour, it makes a perfect seal and you won't run into trouble when cutting the blondies.
Firstly, cream the butter and sugar together. I highly recommend an electric mixer, or even a hand mixer, they just make your life so much easier when baking. Mix for about 2 minutes, until smooth.
Add in the eggs and vanilla. I always find the best results when the eggs have come to room temperature, they mix in much more easily.
Mix in the baking powder and salt. Gradually add the flour and mix until smooth.
If you're like me, this is where I grease the pan. Pour about half the batter into your freshly greased pan - the batter is quite sticky so if you're using your hands to push it into the corners, you may want to coat them with oil or a cooking spray.
Sprinkle, or in my case, pour the butterscotch chips onto the batter. Pour the sweetened condensed milk on top - the 1/2 cup is an estimate, I honestly eyeballed it until the mixture was covered. The more you add, the gooey-er it will be, so adjust accordingly.
Add the remaining batter on top. Add more butterscotch chips if you desire.
Bake for about 27-33 minutes, until the top is golden brown and no longer jiggly. Allow the blondies to cool completely before cutting.