BOMBSHELL BLONDIES

Bombshell Blondies image

Provided by Laurie Lenartowicz

Categories Cakes

Time 50m

Number Of Ingredients 16

3-1/2 c all purpose flour
1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 stick butter
3 large eggs
2 tsp pure vanilla extract
3 c brown sugar, firmly packed
11 oz butterscotch chips
1 c toasted pecans, chopped or cashews
CREAM CHEESE ICING
8 oz softened cream cheese
1 stick butter, softened
1 c powdered sugar
1 tsp vanilla extract
1/4 c toasted chopped pecans or cashews for garnish

Steps:

1. Grease and flour a 9x13 baking pan. Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a microwave safe large bowl, add 2 sticks butter and brown sugar. Microwave on high. Remove from microwave and stir until butter and sugar are melted and gooey. Cool to room temperature.
3. Slightly beat eggs and stir into brown sugar and butter. Add in vanilla. Add the flour mixture into this mixture all at once and stir rapidly with a large spoon or spatula just until blended. Do not over stir. Fold in butterscotch chips and nuts.
4. Spoon and smooth into prepared baking pan. Bake in a preheated 350 degree oven for 35-40 minutes or until toothpick tests clean. Cool in pan.
5. Cream Cheese Icing: In a medium bowl with mixer at meduim speed,beat together cream cheese and butter until light and fluffy. Gradually add the powdered sugar and vanilla. Beat for one minute or until frosting is of desired consistency.
6. Frost the top of cooled blondies with cream cheese icing and sprinkle top with chopped nuts. Cut into small squares. Tightly wrap and refrigerate leftovers.