- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1/4 cup chardonnay
- 1/2 cup chopped, toasted cashews, pecans, or walnuts
- 3/4 cup butterscotch chips
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper. Butter the paper and the sides of the pan, or spray them with nonstick spray. Dust with flour and tap out the excess.
In a small bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and the sugar with an electric mixer until light and fluffy, about 2 or 3 minutes. Beat in the egg and the chardonnay. Gradually beat in the flour mixture just until combined. Stir in the nuts and the butterscotch chips.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, until they are golden at the edges and just set in the center. Cool the blondies completely in the pan on a wire rack, then cut into squares.