Mini Bundt Blondies

• 1 stick unsalted butter, melted
• 1 ½ cups brown sugar, packed
• 1 ½ tsp pure vanilla extract
• 1 large egg plus 1 large egg yolk
• 1 ½ cups flour
• ¾ tsp baking powder
• ½ tsp salt
• ½ cup butterscotch chips
• Optional: glaze

Preheat oven to 350°F. Prepare Braided Mini Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Using a mixer with a paddle attachment, combine melted butter and brown sugar. Add vanilla and mix to combine. Slowly mix in egg and egg yolk.

In a small bowl, whisk together flour, baking powder and salt. Add to butter and sugar mixture and thoroughly combine. Stir in butterscotch chips. Fill each cavity of the pan only ¾ full with a large cookie scoop of batter (about 3 tablespoons) and push batter into details of cavities. Gently tap pan on towel-covered countertop to remove any air bubbles.

Bake for 18-20 minutes in the middle rack of oven or until edges are lightly browned and tester inserted into Bundt Blondies comes out clean. Cool in pan for 5 minutes, then invert onto a cooling rack. Clean pan, prepare cavities with baking spray, and repeat bake time with remaining batter.

These are best served warm. If Mini Bundt Blondies cool and harden, reheat in microwave for about 15 seconds and enjoy! Yields 16 mini Bundt blondies.