Butterscotch White Chocolate Blondies

I can't believe how late I am to post today!

I started working on this post this morning but ended up having a very full day.

You see...The Hubble is home! We have been spending some quality time as a family and we have been loving it!!

At this moment, Little Butt is in bed and The Hubble is feeding and hanging out with Baby N.

The boys took some time adjusting to one another but so far, things are going pretty well. Daddy is figuring out how to handle the little guy and it's so cute.

Little Butt has been able to spend some alone time with Daddy too. They went to the store together this evening and have been having many dance parties.

I know our time is short but we are living it up as best we can!

So let me not spend too much more time here. Let me tell you about this recipe!

I made these blondies before I even had Baby N and I haven't stopped thinking about them.

I found the recipe in a Cooking Light magazine I grabbed at the store.

I thought the butterscotch blondies sounded awesome, but that they needed a little something extra.

Enter in white chocolate chips stage left.

The sweet white chocolate morsels were the perfect addition to these buttery bars.

And speaking of butter...this recipe uses brown butter!! Everything is better when you brown the butter!!

Let's get baking!

In a medium mixing bowl, whisk together the flour, brown sugar, baking powder and salt.

Brown up your butter, cool it down then whisk it into the egg substitute.

Pour the egg and butter mixture over the dry ingredients and mix until just moistened.

Stir in the white chocolate chips.

Pour the batter into a prepared pan and even it out until smooth. Bake it up, cool it off then cut it up.

Serve and enjoy!!

Butterscotch White Chocolate Blondies

Adapted from Cooking Light

Printer Friendly Version

Ingredients:

• 2 cups unbleached all purpose flour
• 2 1/2 cups firmly packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 Tablespoons unsalted butter
• 3/4 cup egg substitute

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x13 inch pan with baking spray.
2. Combine flour, brown sugar, baking powder and salt in large mixing bowl.
3. Heat butter in a small skillet over medium heat for about 6 minutes, stirring occasionally or until lightly browned. Pour into small bowl and set aside for about 10 minutes to cool.
4. In a medium mixing bowl, whisk together the egg substitute and browned butter.
5. Pour butter mixture over dry ingredients and stir until just moistened.
6. Fold in the white chocolate chips.
7. Pour batter into prepared pan and smooth out with a rubber spatula.
8. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack. Cut into 48 bars.
10. Serve and enjoy!!