These are delicious blondies, chock full of butterscotch chips and melty pieces of chocolate. I had to add in an extra egg to the batter because it was too dry (my version of the recipe is below), and it resulted in a blondie that is the perfect combination of chewy and cakey. I love these, and so does my family - I'll find out tomorrow what my classmates think of them ;)
Butterscotch Chocolate Chip Blondies
(adapted from Hershey's Kitchens)
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups (11-oz. pkg.) butterscotch chips
1 cup semisweet chocolate chips
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Beat butter, brown sugar and granulated sugar in large bowl until creamy (I did this by hand). Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in butterscotch chips and nuts, if desired. Spread in prepared pan.
Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars.
-Makes 24 to 36 bars, depending on how big you cut them.