Grease an 8 x 8 inch silicone mold or microwaveable dish.

Add butter, sugar, vanilla and eggs to the mixing bowl. Mix until well combined.

In a separate bowl, stir together flour, baking powder and salt.

Add flour mixture to sugar mixture and mix until the flour is fully incorporated.

Lastly, fold in the chocolate chips.

Pour the blondie batter into the prepared pan or dish.

IMPORTANT COOKING NOTES: Microwave the blondies roughly 6 minutes in total BUT stopping the microwave every 90 seconds to check on them. (This timing is based on my microwave which is 1200WATTS so check the Wattage of your microwave because your timing may vary).

Once the blondies have risen up and the batter no longer looks wet or raw then remove them from the microwave.

Allow the blondies to cool completely in the pan.

Cut the butterscotch blondies into squares and SERVE WARM with vanilla ice-cream and my salted caramel sauce.

Store any leftovers in an airtight container at room temperature for up to 4 days. They also freeze well.