Description

If you're looking for a dessert that brings a warm, comforting, and indulgent touch to your table, then let's embark on a delightful culinary journey with 'Butterscotch Blondies.' These golden, chewy squares of bliss are a classic American dessert, a delicious variation on the traditional brownies, swapping the cocoa for brown sugar and butter. They're rich with the sweetness of butterscotch and the nuttiness of toasted pecans, a delight to both the eyes and the taste buds. What's special about these Butterscotch Blondies is their perfect balance of flavors - they're sweet, but not overly so, and each bite is filled with the crunchy goodness of pecans. Plus, they're easy to make, and the recipe holds a sentimental place in many hearts as a family favorite that has been passed down through generations.

Ingredients

• For the Blondies:
• - 1 cup of unsalted butter
• - 2 cups of packed light brown sugar
• - 2 large eggs
• - 1 tablespoon of pure vanilla extract
• - 2 cups of all-purpose flour
• - 1 teaspoon of baking powder
• - 1/2 teaspoon of salt
• - 1 cup of chopped pecans
• For the Butterscotch Glaze:
• - 1/4 cup of unsalted butter
• - 1/2 cup of packed light brown sugar
• - 1/4 cup of heavy cream
• - 1 cup of powdered sugar
• If you don't have pecans on hand, feel free to substitute them with walnuts or almonds, or even omit them if you prefer your blondies nut-free. Substitute the heavy cream in the glaze with whole milk for a lighter version.

Preparation Method

First, preheat your oven to 350°F (180°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out.

Start with the blondie batter. Melt the butter in a medium saucepan over medium heat. Once it's melted, remove it from the heat and stir in the brown sugar until it's well combined. Allow this mixture to cool slightly.

As the mixture cools, crack the eggs into a small bowl. Once the butter and sugar mixture is cooled, add the eggs one at a time, stirring well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix. Fold in the chopped pecans.

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the blondies are baking, make the butterscotch glaze. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Bring the mixture to a simmer and let it cook for about 1-2 minutes. Remove from heat and whisk in the powdered sugar until the glaze is smooth.

Once the blondies are done, remove them from the oven and immediately pour the warm butterscotch glaze over the top, spreading it evenly with a spatula. Allow the blondies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.

Tips and Conclusion

For a festive twist, sprinkle some sea salt flakes or crushed candy canes over the butterscotch glaze before it sets. These Butterscotch Blondies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They make a great gift too!


Baking these Butterscotch Blondies is a sweet, delightful journey filled with the comforting aroma of butterscotch and the joy of creating something truly delicious. The best part, of course, is tasting them, enjoying the perfect blend of sweetness, richness, and nuttiness. Theyre a wonderful dessert to share with family and friends or to enjoy as a treat just for yourself. If you loved this recipe, explore more sweet delights on our site - you might like our Classic Chocolate Brownies or our Caramel Pecan Bars. Dont forget to share this recipe and keep exploring our pages for more culinary inspiration. Happy baking!