Butterscotch Pudding Blondies
- 3 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Cinnamon
- 2 sticks Butter, Softened To Room Temperature
- 2-1/2 cups Dark Brown Sugar
- 1 box (3 Oz. Size) Butterscotch Pudding Mix
- 4 whole Eggs
- 1-1/2 cup Butterscotch Chips
- Preheat oven to 350u0b0F and spray a 9 x 13 baking dish really well with cooking spray.
- Combine flour, baking powder and cinnamon together in a bowl and whisk them together. Then set up a stand mixer and combine the butter, sugar and butterscotch pudding mix in its bowl. Beat them together until fluffy, then add in each egg one at a time. Finally, slowly add in the dry ingredients until you have a soft, sticky batter. Turn off the mixer and switch to a spatula to fold in the butterscotch chips.
- Transfer the batter to the prepared baking dish and smooth it out into an even layer. Bake it for 45-50 minutes, until the middle is firm and a toothpick comes out of it completely cleanly. Let the tray cool for at least 1 hour, then cut into desired size. Serve and enjoy! They also keep well sealed up for 3-4 days.
allpurpose, baking powder, cinnamon, butter, brown sugar, mix, eggs, butterscotch chips
Taken from tastykitchen.com/recipes/desserts/butterscotch-pudding-blondies/ (may not work)