Butterscotch-Pecan Blondies
- Level: Easy
- Yield: 12 large blondies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 387
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 54
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 5
- Cholesterol
- 63
- Sodium
- 208
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
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
Directions
- 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.