Cookie of the Day: Butterscotch Blondies

9 tablespoons unsalted butter, softened, plus more for pan

1 2/3 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon coarse salt

1 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2/3 cup butterscotch chips

1/4 cup toffee bits

Preheat oven to 350 degrees.

Line a buttered 8 inch square baking pan with foil or parchment paper, allowing a 2 inch overhang.

Butter lining (excluding overhang); set pan aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.

Add eggs and vanilla; mix until combined.

Reduce speed to low.

Add flour mixture, and mix, scraping down sides of bowl, until well combined.

Mix in butterscotch and toffee.

Pour batter into prepared pan; spread evenly with a rubber spatula.

Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but not wet, 42-45 minutes.

Let cool slightly in pan, about 15 minutes.

Lift out; let cool completely on a wire rack before cutting into squares.

Blondies can be stored in an airtight containier at room temperature up to 3 days.

Makes 9 large squares or 16 small squares.

MarthaStewart.com