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I’m so bad at following recipes and sometimes it bites me the butt, but thankfully this wasn’t one of those times. The original recipe for Knock You Naked Blondies called for all light brown sugar and butterscotch chips only. I enjoy the rich taste of dark brown sugar, plus I had both on hand so I used 3/4 cups of dark brown sugar along with 1 cup of light brown sugar. The addition of the dark brown sugar added a next level richness to the blondies. I also tossed in a bunch of white chocolate chips because I happened to have them on hand. I would 100% make these again, but I might brown the butter first. Can’t wait!