Butterscotch-Pecan Blondies

Total Time:
55 min
20 min
35 min

12 large blondies

  • 1 stick unsalted butter, at room temperature, plus more for the dish
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup butterscotch chips or toffee pieces
  • 3/4 cup chopped pecans
  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.

  • Whisk the flour, baking powder and salt in a medium bowl; set aside.

  • Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the vanilla and beat until combined. Add the eggs one at a time, beating after each addition. Reduce the mixer speed to low; beat in the flour mixture until just combined. Fold in 1/2 cup each butterscotch chips and pecans.

  • Transfer the batter to the prepared dish and press with your fingers into an even layer. Bake until the dough starts setting, about 15 minutes, then sprinkle with the remaining 1/4 cup each butterscotch chips and pecans. Continue baking until puffed and golden and a toothpick inserted into the center comes out clean, 20 to 25 more minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

  • Photograph by Charles Masters

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