Delicious Butterscotch and Pecan Drenched Blondies Recipe
Whip up some real deal, flavor-packed Butterscotch Pecan Blondies using your oven, stove, and a handful of ingredients! Here's a no-brainer recipe that'll have your taste buds dancing.
Yield:
Approximately 24 irresistible 2-inch squares
Difficulty:
As easy as pie (okay, maybe a little harder, but not by much!)
Time:
1 hour 10 minutes, with an additional 30 minutes cooling time
Ingredients:
- 14 tablespoons unsalted butter, cut into large chunks
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoon fine salt
- 1 ¼ cups packed dark brown sugar
- 2 large eggs, at room temp
- 1 tablespoon vanilla extract
- 1 ½ cups raw whole pecans (approximately 6 ounces), toasted and coarsely chopped
[Optional additions from the Enrichment Data]: + A splash of bourbon or rum for a kick + A pinch of ground cinnamon or nutmeg for extra warmth
Gear:
- Measuring cups and spoons
- A large mixing bowl
- A whisk
- A spatula
- A rubber spatula
- A baking dish (13x9 inch glass or metal)
- Foil for lining the baking dish
Instructions:
- Preheat the oven to 350°F. Line the baking dish with foil and set it aside.
- In a large skillet or saucepan over medium-low heat, melt the butter and let it reach a luscious golden-brown color, with nutty aromas wafting through your home. This process might take 7 to 10 minutes, but it's totally worth it.
- Transfer the brown butter to a heatproof bowl, ensuring you scrape in the browned solids from the bottom of the pan. Allow it to cool for a cozy 10 minutes.
- In another bowl, whisk together flour, baking powder, and salt, until the mixture is well aerated. Set it aside.
- After the cool-down period, add brown sugar to the brown butter and blend well. Add the eggs and vanilla extract, whisking until a smooth mixture forms.
- Using a rubber spatula, gently fold in the flour mixture until evenly incorporated, avoiding overmixing. Fold in the toasted and chopped pecans.
- Spread the blondie batter evenly into the lined baking dish, then slide it into the preheated oven. Bake for approximately 25 minutes or until the edges begin to brown, and the center comes out clean using a toothpick or skewer.
- Transfer the baking dish to a wire rack and let it chill for at least 30 minutes.
- To remove the blondies from the baking dish, grab the foil and pull it out. Transfer the blondies to a cutting board and chop into 24 mouthwatering 2-inch squares.
Pro Tips:
- If you want to add a little booze or spices, go for it! A splash of bourbon or rum will add depth, while a dusting of cinnamon or nutmeg will amp up the warmth in these blondies.
- Keep an eye on the brown butter while melting, as it may spatter.
- To achieve the perfect toastiness for your pecans, consider employing the method for buttery pecans in the Butter Pecan Cake recipe.
These Butterscotch Pecan Blondies deliver a toasty and nutty explosion of flavor, perfect for picnics, holiday parties, or even a solo snack sesh. Enjoy!
- For an enhanced flavor in the Butterscotch Pecan Blondies recipe, consider adding a splash of bourbon or rum, or a hint of ground cinnamon or nutmeg to the mixture.
- The instructions for toasting and coarsely chopping the pecans are not included in this recipe, but you can find a method for buttery pecans in the Butter Pecan Cake recipe.
- To avoid confusion, it is advisable to categorize this recipe under 'Recipes' rather than 'uncategorized'.
- The nutritional information for this Butterscotch Pecan Blondies recipe is unavailable, so ensure you consider the ingredients' nutritional values if you are monitoring your diet.
