Blondies

Preheat the oven to 325°F convection (with the fan) or 350°F conventional (no fan). Spray and line a 9-inch square (for thicker blondies) or a 9 x 13-inch rectangular (for thinner blondies) baking pan with crisscrossed parchment paper. Letting one side overlap the edge to make wings. I clip these wings down with small metal binder clips to keep them from folding over the blondies while baking. The non-stick spray just sticks the paper to the pan.

In a medium bowl, whisk together flour, baking powder, soda and salt. Set aside.

In a separate large bowl whisk together eggs, vanilla extract, butter and sugar until homogenous. Pour all the dry ingredients into the egg mixture and fold it in using a rubber spatula. The mixture thickens too much to use the whisk. Fold in butterscotch chips if desired.

Pour blondie batter into prepared pan and spread out with an offset spatula.

Bake in preheated oven, for 15-20 minutes or until puffed and beginning to brown on the edges. The bake time will vary depending on the pan you choose to use and if you are using the convection setting on your oven. The 15-20 minutes is for a 9x13 inch metal pan in a convection oven. If you are baking in a pyrex or glass dish, they will need an extra 5 minutes or so. Thicker blondies in a 9-inch square dish will take longer as will those baked in a conventional (no fan) oven.

Cool completely in pan before removing. Refrigerating the cooled blondies before slicing will give you perfect slices.