Butterscotch Blondies

Okay, I have a small addiction to confess.

You see, it started innocently enough.  I had to be in Point Loma for work, and stopped in at Con Pane bakery for some fresh bread to have with dinner.  Which is when I saw it - the butterscotch latte.  While the Carmel Macchiato was my gateway into coffee drinks, butterscotch has always been my favorite syrup.  So I had to give it a try.

As luck would have it, I ended up having to make frequent trips to Point Loma.  And every time I rewarded myself with a quick stop at the bakery for, you guessed it, a butterscotch latte.

And if that wasn't enough, I had to continue my obsession with butterscotch at home.

Not with butterscotch on ice cream, or a butterscotch drink, but with a butterscotch cookie, or blondie to be exact.  Rich and chewy, all the benefits of a brownie without that pesky chocolate getting in the way of the smooth butterscotch.  These have just the right about of sweetness and help to curb these butterscotch cravings I've become a slave to.

Butterscotch Blondies

1/2 cup melted butter

2 cups dark brown sugar

2 eggs

1/2 tsp salt

1 1/2 cups flour

2 tsp baking powder

1 tsp vanilla

1 cup chopped walnuts

1. Preheat the oven to 350.  Spray an 8x8 pan with baking spray. 
2. Mix all the ingredients in a large bowl.  Someone once told me that a wooden spoon is necessary for this.  I don't know if that's true, but I've taken it to heart.
3. Spread into the pan and bake for 40 minutes.  Let cool and then cut into squares.