Macadamia Butterscotch Blondies

Not a lot to say about these...needed a quickie recipe for the Superbowl and I think blondies with their caramely brown sugar base, are pretty perfect. You can essentially substitute any nut and any chip...blondies are so versatile and it's almost impossible to mess up the flavor combo.  They are also usually a bit thicker, but I seem to have misplaced my 8x8 pan and had to use a slightly larger pan.  I'd definitely recommend the 8 inch pan--the thick bars just feel that much more appropriate.

 Macadamia Butterscotch Blondies

9 tablespoons unsalted butter, softened, plus more for pan
1 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butterscotch chips
1/2 cup macadamias, coarsely chopped


Directions

Preheat oven to 350 degrees.
Line a buttered 8-inch square baking pan with parchment paper, allowing a 2-inch overhang.
Butter bottom and sides of lining.
Whisk together flour, baking powder, and salt in a medium bowl; set aside.
Put butter and sugar in the bowl; 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, cashews, 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 is not wet, 40 to 45 minutes.
Cool in pan for about 15 minutes.
Lift out; let cool completely on a wire rack before cutting into squares.