Butterscotch Blondies - cooking recipe

Ingredients

Blondies
3/4 cup unsalted butter (softened)
2 1/4 cups light brown sugar (packed)
3 eggs (room temperature)
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
12 ounces semi-sweet chocolate chips
Topping
1 1/2 tablespoons unsalted butter
1/4 cup milk
1/2 cup powdered sugar
2 tablespoons powdered sugar
1/4 cup light brown sugar (packed)
1/4 cup butter toffee pieces

Preparation

Preheat oven to 350 degrees. Butter the baking pan, line the pan with foil and butter the foil.
For the blondies cream butter and sugar on medium speed.
In a small bowl, stir together the eggs and vanilla; add the egg mixture to the butter mixture and blend on low speed until combined. Scrape down bowl.
In a bowl, whisk together the flour, soda and salt. Add the flour mixture to the egg mixture and beat on low speed until just combined.
Stir in the chips, then scrape the batter into the prepared pan.
Bake for 20-25 minutes or until the center is not longer runny when tested with a wooden skewer.
Remove the blondies to a wire rack to cool.
For the topping in a small saucepan, combine the butter and milk over medium heat until the butter is melted. Add the powder sugar and brown sugar;stir until melted.
Increase the heat to medium high, bring the mixture just barely to a simmer, and simmer for 5 minutes, until the mixture begins to thicken. Remove the pan from the heat.
Poke holes in the top of the baked blondies with a wooden skewer, then pour the caramel topping over the top.
Sprinkle the toffee pieces over the topping and let cool to set.
Cut blondies into 2x3 inch pieces.