Butter Pecan Blondies

Cookies, Unfussy
These actually made my eyes roll back in my head a little bit when I took the first bite.

  • 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.

One thought on “Butter Pecan Blondies

  1. Hello Helen and family. We have to buy pecans and butterscotch chips. Looks like a good recipe. Thanks for sharing. Hope you’re having a good summer. Love us


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