Butterscotch Pecan Blondies Recipe

Butterscotch Pecan Blondies Recipe | Dan Langan

Butterscotch Pecan Blondies
Level: Easy
Yield: 16 bars
Nutrition Per Serving (1 of 16 bars): Calories: 279, Total Fat: 16g, Saturated Fat: 7g, Carbohydrates: 32g, Dietary Fiber: 1g, Sugars: 21g, Protein: 3g, Cholesterol: 50mg, Sodium: 137mg
Total Time: 2 hr (including cooling)
* Hands-On: 15 min

I began pairing butterscotch and pecans in these blondies because they were my grandmother's favorite combination. Once she gave them her seal of approval, they became a family stapleand I baked them for her as often as possible. Enjoy them slightly warm with a scoop of ice cream for an unbelievable treat. They're also perfect for sharing homemade goodness with friends.

Ingredients ():

• Nonstick cooking spray
• 14 tablespoons unsalted butter
• 1 1/2 cups firmly packed light brown sugar
• 1 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 tablespoon pure vanilla extract
• 1 large egg, plus 1 extra egg yolk
• 1 2/3 cups all-purpose flour
• 1/2 cup butterscotch chips
• 1 cup chopped toasted pecans

Cook Mode: (Keep screen awake) NEW: Activate Cook Mode to prevent your screen from going idle.

Instructions:

1. Preheat your oven to 350F. Coat a 9-inch square baking pan with nonstick cooking spray, line with parchment paper, and spray the parchment. Set aside.
2. Melt the butter in a medium saucepan over medium-high heat, stirring occasionally, until it turns deep golden, 3-5 minutes. Pour into a heatproof bowl. Whisk in brown sugar, salt, and baking powder. Add vanilla, egg, and yolk; mix until smooth.
3. Fold in flour with a rubber spatula until just combined. Reserve 2 tablespoons each of butterscotch chips and pecans for topping; fold the rest into the batter.
4. Spread batter into the prepared pan. Scatter reserved chips and pecans on top; gently press in.
5. Bake until light golden and a toothpick inserted off-center has moist crumbs, 32-34 minutes. Cool in pan, then cut into 16 squares.

Categories: