Butterscotch Blondie Pots

 

My family are vultures.  This warm treat was so popular that they disappeared before I could get a pic of  them garnished with Vanilla Bean ice cream.  Its so meltingly good!  Its butterscotch taken to a new level.

One of things I recently gave a try is vanilla bean paste.  Its been around a few years and is seen on a lot of baking shows.  It's a game changer.  Much more intense vanilla flavor than the traditional extract.

Butterscotch Blondie Pots

1 C all purpose flour

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup packed brown sugar

1/3 c melted and cooled butter

1 T vanilla bean paste (or extract)

2/3 c butterscotch chips

Preheat oven to 350f.  Take 6, 1 cup ramekins and spray with butter flavor nonstick spray.

Put flour, baking powder and baking soda in a sifter.  Sift into a bowl and set aside.

In stand mixer add brown sugar, salt and the cooled butter.  Beat on medium until light and fluffy.

Mix in vanilla bean paste until just incorporated.

With mixer on low gently fold in the flour a bit at a time until its all incorporated.  Fold in Butter scotch chips. 

Divide batter evenly into the ramekins.  Place on a baking sheet and bake 18-22 minutes until edges are starting to brown and the center is just set but still wiggly.  

When done place on a cooling rack and cool to room temp.  Garnish with a scoop of vanilla bean ice cream and enjoy!

NOTE left overs can be wrapped in plastic wrap until ready to use.  Simply remove the plastic wrap and zap in microwave oven 15-20 seconds to warm.  Serve as described above.