Ingredients
- 2 ½ cups flour
- 2 ½ t baking powder
- Pinch of salt
- 1 cup + 1 T sugar, separated
- 1 cup + 1 T brown sugar, separated
- 1 cup butter, brought to room temperature
- 2 eggs, brought to room temperature
- 3 t vanilla
- 1 T cinnamon
- ½ cup semisweet chocolate chips
- ½ cup butterscotch chips
- 1 cup powdered sugar
- 2 T milk *
- 2 T “ish” – I’ll explain below
Directions
Line an 8” square baking pan with aluminum foil and set it aside.In a small bowl, whisk together the flour, baking powder and salt and set that aside as well.
In a large bowl, put your butter, 1 cup of the regular sugar and 1 cup of the brown sugar. Mix together until creamy – figure 3-5 minutes. Then, add in the eggs and vanilla and mix again for another couple minutes.
Next, stir (or gently mix) in the dry ingredients you set aside, until just combined. 
Finally, stir in your semisweet and butterscotch chips until they’re evenly distributed. This is your blondie batter. By the way, feel free to have a bit of a heavy hand when pouring the chips if you prefer – I always do!
Get your prepared baking pan, spray it with non-stick spray and pour your batter into it.
Get your remaining 1 T sugar and 1 T brown sugar and put them in a small bowl along with the cinnamon and whisk together until well combined.
Sprinkle the cinnamon sugar mix over your batter and bake at 350 for about 35 or so minutes, or until a toothpick inserted in the center comes out dry.
Transfer the pan to a wire rack to cool completely.
Now on to the glaze. After the blondies have cooled, get another small bowl and add the powdered sugar and the first T of milk and whisk together. Gradually add in the remaining milk until you get the glaze to a pouring consistency that you like. I say “ish” in the instructions because you may end up using slightly more or less than 2 full tablespoons.
Drizzle the glaze over the blondies and let it set (shouldn’t take long) and let it set (figure about an hour). Then just cut up and enjoy!!
Ugly Desserts 