Butterscotch Pecan Blondies
- Level: Easy
- Yield: 16 blondies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 279
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 50
- Sodium
- 137
- Total: 2 hr (includes cooling time )
- Active: 15 min
Ingredients
Nonstick cooking spray
14 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
1 teaspoon fine salt
1/2 teaspoon baking powder
1 tablespoon pure vanilla extract
1 large egg, plus 1 large egg yolk
1 2/3 cups all-purpose flour
1/2 cup butterscotch chips
1 cup chopped toasted pecans
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.