Soft, moist, and packed full of butterscotch and pecans. You'll love these blondies; in the oven in about 15 minutes, and then just 25 minutes in the oven makes them perfect for last-minute treats.
I love them served warm and topped with vanilla ice cream, Or take them to your next potluck—either way, you’ll love them.
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Butterscotch, Pecan Blondies
These Blondies are moist, tender, packed with flavor, and can be ready in about an hour.
Ingredients
- 2 sticks butter
- 2 cups butterscotch chips divided
- 1½ cups brown sugar
- 2 eggs
- 1 egg yolk
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 2 pinches kosher salt
- 1 cup toasted pecans chopped and lightly toasted
Toasted Pecans
- 1 cup chopped pecans
- 1 tbsp butter
Instructions
- In a heavy bottom pot over medium heat, melt the 2 sticks of butter with 1 cup of the butterscotch chips, stirring often.
- In one bowl, add the flour, baking powder, and salt and whisk well.
- In another bowl add the brown sugar.
- When the butter and butterscotch have melted, pour over the brown sugar.
- Whisk until well combined, 2 to 3 minutes.
- Whisk in the eggs, egg yolk, and vanilla and whisk until incorporated.
- Add the flour mixture and stir to combine.
- Fold in the 1 cup butterscotch and 1 cup toasted pecans
- Spread the mixture into a parchment paper lined 9 by 13 pan
- Place in a 350° oven and bake for 25 minutes
- Remove from the oven and let cool on a wire rack for 15 minutes
- Remove from the pan and let cool for another 5 minutes
Toasted pecans
- If you are using the toasted pecan, just melt 1 tablespoon of butter in a skillet and toast over medium heat for about 5 minutes.
- Remove from pan and let cool on a sheet of parchment paper
Tried this recipe?Let us know how it was!