Instructions

1. Preheat the oven to 350°F. Grease a 9-inch square pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out. Set aside.
2. Whisk the flour, baking powder, and salt together in a large bowl.
3. In a medium bowl, whisk the melted butter and instant coffee together. Whisk in the brown sugar until combined, then whisk in the egg, extra egg yolk, and vanilla extract. Add in the flour, baking powder, and salt. Whisk or stir until combined. The batter will get pretty heavy and thick. Fold in the chocolate and butterscotch chips.
4. Evenly spread batter into the prepared pan.
5. Bake for about 30-35 minutes, or until a toothpick comes out *mostly* clean. A couple moist crumbs are ok, as long as it’s not wet. Remove from the oven and cool blondies completely in the pan set on a wire rack.
6. Cover and store leftover blondies at room temperature for up to 2-3 days or in the refrigerator for 1 week.