Chewy brown-sugar blondies studded with butterscotch chips and toasted pecans, finished with a sprinkle of flaky sea salt for sweet-salty contrast.
Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Cool before chopping. Do not overbake; blondies should have a slight jiggle in the center when removed from the oven. They continue to set as they cool.
Store in an airtight container at room temperature for up to 5 days. Cool completely in the pan before cutting into 16 squares for clean edges.
Ingredients
Scale
Measurement units
- ½ lb unsalted butter
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups butterscotch chips
- 1 cup pecans
- ½ tsp flaky sea salt (for finishing)
Ingredients
Scale
Measurement units
- ½ lb unsalted butter
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups butterscotch chips
- 1 cup pecans
- ½ tsp flaky sea salt (for finishing)
Instructions
Prepare the pan and preheat the oven
Preheat the oven to 350°F.
Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal.
Equipment: 9×9-inch baking pan, parchment paper, oven
Toast the pecans
Heat a dry skillet over medium heat and toast pecans (1 cup), stirring often, until fragrant.
Transfer to a plate to cool, then chop coarsely.
Cream the butter and sugars
In a mixing bowl, beat 0.5 lb softened butter with packed brown sugar (1 cup) and granulated sugar (¼ cup) until light and fluffy, about 2–3 minutes.
Equipment: mixing bowl
Incorporate eggs and vanilla
Add 2 room-temperature eggs one at a time, beating well after each addition.
Stir in vanilla extract (1 teaspoon).
Mix the dry ingredients
In a separate bowl, whisk together all-purpose flour (1 ½ cup), baking powder (½ teaspoon), and salt (½ teaspoon).
Equipment: 9×9-inch baking pan, mixing bowl, whisk or electric mixer
Combine wet and dry
Fold the flour mixture into the butter mixture until just combined.
Fold in butterscotch chips (1 ½ cup) and the toasted chopped pecans until evenly distributed.
Spread and bake
Spread the batter evenly into the prepared pan.
Bake until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs, 20–25 minutes.
Equipment: 9×9-inch baking pan
Finish with flaky salt and cool
Remove from the oven and immediately sprinkle 0.5 tsp flaky sea salt evenly over the warm surface.
Cool completely in the pan on a wire rack, about 1 hour.
Lift the blondies from the pan using the parchment overhang and cut into 16 squares.
Equipment: oven, 9×9-inch baking pan, parchment paper
Before you cook
Cook notes
- • Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Cool before chopping.
- • Do not overbake; blondies should have a slight jiggle in the center when removed from the oven. They continue to set as they cool.
- • Cool completely in the pan before cutting into 16 squares for clean edges.
- • Store in an airtight container at room temperature for up to 5 days.
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