BUTTERSCOTCH BLONDIES WITH CHOCOLATE CHUNKS

If you like gooey, barely set blondies, underbake slightly. This version is chewy on the inside with firm, crusty edges.

8 tablespoons (1 stick) unsalted butter, cut into pieces
1 cup packed light brown sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 ounces bittersweet or semisweet chocolate, coarsely chopped

Position a rack in the center of the oven and preheat to 350 F. Lightly butter and flour an 8-inch square baking pan, tapping out excess flour.

In a medium saucepan over medium heat, melt butter. Add brown sugar and cook for 1 minute, stirring often, until mixture is bubbling. Cool for about 10 minutes, until tepid.

Using a wooden spoon, stir in beaten egg and vanilla. Stir in flour, baking powder, and salt, just until
combined. Stir in chopped chocolate chunks. Spread batter evenly into prepared pan.

Bake 25 to 30 minutes, until a toothpick inserted in the center comes out with a moist crumb. Cool completely on a wire cake rack. (These blondies are also delicious warm.)

Makes 16 blondies
Source: Best-Ever Brownies by Joan Steuer and Rick Rodgers