Be bold with Blondies


I was stumped recently when I was trying to come up with a new recipe for a dessert. Just for the heck of it a few weeks ago, I asked my dad. He said, “how about butterscotch?”

When he said that, I immediately thought of blondies and how I have never made them. Through this experience, I learned one very important fact that I didn’t know about my dad — he’s a big fan of butterscotch. I hope you will be too!


  • 1/2 cup unsalted butter, melted
  • 1 cup light brown sugar, lightly packed
  • 1 large egg
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup white flour
  • 1/3 cup butterscotch chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup pecans, chopped


Preheat oven to 350 degrees. Line an 8×8 inch square pan with parchment paper and set aside. In a medium bowl, add the butter and light brown sugar. Mix well with a large spoon until smooth. Next, add egg, salt and vanilla extract and combine well. Add flour and stir vigorously for 50 strokes (the batter should be starting to pull away from the bowl).  Gently “fold” in the butterscotch chips, milk chocolate chips and pecans. Stir to combine. Pour into prepared pan and spread the batter evenly with a knife. Bake for 25-30 minutes or until a toothpick inserted into the middle of the blondies comes out clean. Remove from oven and let food cool slightly. Cover and store at room temperature.


Cathy Blatnik

Cathy is originally from Maryland, but has been living in the Midwest for more than 13 years. She has been "retired" from the paid workforce since 1996 to raise her family, which includes her husband, adult stepson, an adult daughter in college and a son in middle school. She has been baking and cooking for as long as she can remember in "Cathy's Kitchen". She is very excited to be able to share her recipes with other home cooks!

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