---

• 2 cups (300g) all-purpose flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup butter, melted and cooled
• 1 1/2 cups brown sugar
• 3/4 cup white sugar
• 3 eggs
• 2 tablespoons vanilla extract
• 1 1/2 cups salted pecans
• 1 cup butterscotch chips
• Flakey sea salt for topping

Salted Pecans: Preheat oven to 325°F. Toss 1/2-pound of pecans with 2 teaspoons melted butter and generous 1/2 teaspoon sea salt. Bake on a rimmed cookie sheet for 10 minutes, toss and bake an additional 5-10 minutes until the pecans are toasted and brown. Set aside to cool.

Blondies: Preheat oven to 350°F. Lightly grease a 9×13″ pan and line with a parchment sling.

Melt butter in a small saucepan and set aside to cool slightly.

Whisk together flour, baking powder and salt in a medium bowl.

Add sugars to the melted butter and whisk to combine – the mixture should be warm but not hot. Add eggs, one at a time, whisking to combine. Add vanilla and stir.

Add salted pecans and butterscotch chips to the flour mixture. Pour butter/sugar mixture over flour mixture and fold with a rubber spatula until evenly combined.

Pour into prepared pan, spreading evenly to the edges.

Bake at 350°F for 35-40 minutes, or until the top of the blondies are evenly browned. Immediately sprinkle with coarse sea salt.

Let cool completely before cutting.