Butterbeer Blondies

2 cups flour
1/2 tsp baking soda
3/4 tsp baking powder
2 sticks unsalted butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 egg
3 Tbsp cream soda
1/2 tsp vanilla extract
2 1/2 cups butterscotch chips

Preheat the oven to 325 degrees and spray an 8×11″ baking dish with cooking spray (you can use a 9×13″ pan; just reduce the baking time by about 10 minutes or so). In a medium bowl, whisk together the flour, baking soda, and baking powder.

In a large bowl, cream together the butter and sugars until smooth.

Add in the egg and beat for one minute. Beat in the cream soda and vanilla, and then gradually beat in the dry ingredients just until combined.

Using a rubber spatula, stir in the butterscotch chips.

Spoon the batter into the dish and spread evenly.

Bake 40-50 minutes or until a knife inserted in the center comes out mostly clean (the inside will still be very gooey), and the top is golden brown. The edges of mine puffed up while the middle sank down, and that’s okay – you can just trim off the edges if they end up getting a little too brown.

Transfer the pan to a wire rack to cool completely before cutting into bars.



Tanya