Why I Love This Recipe
This is from Cooking Light magazine, but I changed a few things. I use half the sugar they used in the original, because I think butterscotch chips are too sweet for any more sugar. They called for two egg whites; I use one whole egg. Instead of sprinkling the chips on top, I stir them in, and finally, I bake for a shorter time to keep the bars gooey.
It is more like a cookie than a blondie!
Ingredients You'll Need
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or stick margarine, softened
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butterscotch morsels
Preheat oven to 350°.
Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes).
Add egg and vanilla; beat well.
Lightly spoon the flour into dry measuring cups, and level with a knife.
Combine flour, baking powder, and salt; stir well with a whisk.
Add flour mixture to sugar mixture; beat at low speed just until blended. Stir in butterscotch chips.
Spread batter evenly into an 8-inch square baking pan coated with cooking spray.
Bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.