Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Butterscotch Pecan Blondies
Getting reviews...
- Level: Easy
- Total: 2 hr (includes cooling time )
- Active: 15 min
- Yield: 16 blondies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 279
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 50 mg
- Sodium
- 137 mg
I first combined pecans and butterscotch in these blondies because they were my mom-mom's favorite flavors. When she loved them, they became a family favorite and I baked them for her every chance I got. They are fantastic when sliced warm and topped with ice cream. They also make the perfect addition to a friendly care package.
- Level: Easy
- Total: 2 hr (includes cooling time )
- Active: 15 min
- Yield: 16 blondies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 279
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 50 mg
- Sodium
- 137 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray, line it with parchment paper, then spray the parchment. Set aside.
- Place the butter in a medium saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl. Add the brown sugar, salt and baking powder. Whisk to combine. Whisk in the vanilla, whole egg and yolk until smooth.
- Add the flour to the wet ingredients and stir with a rubber spatula until nearly combined. Reserve about 2 tablespoons each of the butterscotch chips and pecans, then stir the rest into the batter until evenly combined.
- Spread the batter into the prepared pan. Sprinkle the reserved pecans and butterscotch chips evenly over the top then press into the top of the batter.
- Bake until golden and a toothpick inserted near the center comes out with a few moist crumbs, 32 to 34 minutes. Let cool in the pan then cut into 16 squares.
