Makes 12 bars
These are authentic butterscotch blondies, soft, chewy blondies. Use a blended, medium to lower quality scotch for these and save the single malt to sip while you enjoy this sweet treat.
6 oz. (3/4 cup) unsalted margarine/butter; more softened for the pan
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
2 cups packed dark brown sugar
1/2 cup Scotch whiskey
2 large eggs, beaten
1 tsp. pure vanilla extract
2 cups mini chocolate chips
Position a rack in the center of the oven and heat to 350°F. Grease the bottom and sides of a 9×13-inch baking pan, line the bottom with parchment, and then grease the parchment.
In a large bowl, whisk the flour, baking powder, baking soda, and salt.
In a 2-quart saucepan, melt the margarine/butter over medium-low heat. Let cool briefly. Add the brown sugar and stir until combined. Add the Scotch, eggs, and vanilla and stir until combined.
Add the sugar mixture to the flour mixture, stirring until just combined. Gently fold in the chocolate chips.
Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to break any air bubbles. Bake until the top is golden brown and just starting to pull away from the edges of the pan, about 25 minutes. Let cool completely in the pan on a wire rack.
Run a knife around the edge of the pan to loosen the blondies, invert onto a cutting board, remove the pan and parchment, and flip right side up. Cut into 16 pieces and serve.
Make Ahead Tips
You can store the blondies, covered, at room temperature for up to 5 days.