Considering how much I love anything butterscotch (helloooo butterbeer), I really don’t bake with it that much. Since my family are all chocoholics, that is usually what I gravitate towards. I decided to change that with these butterscotch pudding blondies. After a really challenging (read awful) week, it was fun and soothing to recipe test them and even more enjoyable to eat them. There is nothing like baking for me to reset myself and comfort my soul. Best of all, these babies were really simple to make!
That was all there was to this fun treat! They kept well for a few days, and let me tell you I was not above eating one with coffee for breakfast. Hope you all love them too! xoxo
These butterscotch pudding blondies are so fluffy and flavorful for dessert! The pudding mix and butterscotch chips make every bite delicious.
- 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 butterscotch pudding mix 3 ounces
- 4 whole eggs
- 1 1/2 cups butterscotch chips
Pre-heat the oven to 350 and spray a 9 x 13 baking dish really well with cooking spray. Combine the 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 an hour, then cut them into the desired size. Serve and enjoy!! They also keep well sealed up for 3-4 days.