We all love brownies, but what is the difference between a brownie and a blondie? Both are forms of a bar cookie, but the blondie is not chocolatey in flavor; it’s more of a caramel/butterscotch flavor which comes from using browned butter. The flavor it infuses is mouth-watering just like you will find in my Browned Butter Chocolate Chip Cookies. Browned butter is truly a game-changer. These Butterscotch Pecan Blondies will become a family favorite which will disappear.
Browned Butter:
Melt butter over medium heat, stirring frequently. As it bubbles and foams, its aroma will become a bit nutty and caramel-like. Just imagine this flavor infused in this batter! Once the foam acquires a golden color, remove the pan from the heat and pour into a glass measuring cup to prevent it from continuing to cook. Scrape out all the browned bit residue in the bottom of the pan. Allow it to cool a few minutes.
The Mix:
Combine the sugars and vanilla. Blend in the browned butter followed by the eggs, one at a time.
The Dry Ingredients:
Whisk together the dry ingredients. Toss in the nuts and butterscotch chips. Blend into the wet ingredients until well blended and no flour is visible.
Preparing to Bake:
Pour batter into a prepared 13″ x 9″ x 2″ pan. Spread the thick batter evenly into the pan.
The Bake:
Bake at 350 degrees for about 35 minutes. Remove to a coolong rack. Allow it to cool completely before cutting, if you can wait that long! The smel is enticing!
Time to Eat!
Once cooled, cut into desired size pieces. Try not to devour these in one sitting. As always, make sure you share these Butterscotch Pecan Blondies with family, friends and neighbors!
Ingredients
- 1 c butter, browned and cooled slightly
- 1-1/4 c light brown sugar
- 1/2 c sugar
- 3 large eggs
- 1 T vanilla
- 2-1/4 c flour 2-1/2 cups if using White Lily brand flour.
- 1/2 t baking powder
- 1/2 t salt
- 1 c butterscotch chips
- 1 c chopped pecans
Instructions
- In small saucepan over medium heat, melt butter and whisk frequently until in becomes a caramel color. This will take 6-8 minutes. Pour the browned butter into a measuring cup, including all the little browned bits at the bottom, to stop the cooking. Set aside to cool off a bit.
- Whisk together the flour, baking powder and salt in a small bowl.
- Toss the chopped pecans and the butterscotch chips into the flour mixture.
- In a medium bowl, blend together the sugars and vanilla.
- Add in the cooled, browned butter and mix until well blended.
- Add in eggs, one at a time.
- Blend in the flour mixture, making sure all is well incorporated and of the same consistency before pouring it into a prepared 13 x 9 x 2 glass pan. Spread evenly as the batter is thick.
- Bake at 350°F for about 35 minutes.
- Place on a cooling rack to cool completely before cutting.
