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Butterscotch-Pecan Blondies with Flaky Salt

Butterscotch-Pecan Blondies with Flaky Salt

Updated October 28, 2026

Chewy blondies made with melted butter and brown sugar, packed with butterscotch chips and toasted pecans and finished with flaky salt.

Before you start: line a 9x9-inch pan with parchment, leaving an overhang on two sides; bring the eggs to room temperature. For deeper caramel flavor, brown the butter in the saucepan until it smells nutty before mixing with the sugars.

Store airtight at room temperature up to 5 days, or freeze up to 3 months. Chilling the cooled slab 20 minutes gives the neatest squares.

Cook time
2 hrs
Rating
…

Ingredients

Scale
Measurement units
  • 1 cup pecans
  • 12 tbsp unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 1 cup butterscotch chips
  • ½ tsp flaky sea salt

Instructions

Heat the oven and line the pan
Heat the oven to 350°F.
Line the pan with parchment, leaving an overhang on two sides.
Equipment: 9x9-inch baking pan, parchment paper
Toast the pecans
Toast pecans (1 cup) in the dry skillet over medium heat, stirring often, until fragrant, about 4 minutes.
Tip onto a plate to cool, then chop coarsely.
Equipment: skillet
Melt the butter and mix with the sugars
Melt butter (12 tbsp) in the saucepan over low heat and pour it into the mixing bowl.
Whisk in brown sugar (1 cup) and granulated sugar (¼ cup) until smooth and glossy, then let cool a few minutes.
Equipment: small saucepan, mixing bowl and whisk
Whisk in the eggs and vanilla
Whisk in eggs one at a time until glossy, then vanilla (1 tsp).
Equipment: mixing bowl and whisk
Fold in the dry ingredients and mix-ins
Whisk flour (1 ½ cups), baking powder (½ tsp) and salt (½ tsp) together, then fold into the batter with a spatula just until no flour streaks remain.
Fold in butterscotch chips (1 cup) and the chopped pecans, then spread the batter evenly in the pan.
Equipment: mixing bowl and whisk
Bake
Bake until the edges are golden and a toothpick in the center comes out with a few moist crumbs, about 22 minutes.
Equipment: 9x9-inch baking pan, toothpick
Salt, cool and cut
Right away, sprinkle flaky salt (½ tsp) over the warm surface.
Cool completely in the pan on a rack, about 1 hour, then lift out by the parchment and cut into 16 squares.
Equipment: 9x9-inch baking pan

Tomorrow's Meal

Skillet Apples with Blondie Crumble

Apples softened in butter and cinnamon in a skillet and topped with crumbled leftover blondies warmed right in the pan.

You'll need to pick up:

2 apples, sliced1 tbsp butter1/2 tsp cinnamonvanilla yogurt or ice cream

Quick overview:

  1. 1.Melt the butter in a skillet over medium heat
  2. 2.Add the apples and cinnamon and cook 6 to 8 minutes, stirring, until tender and golden
  3. 3.Crumble 2 or 3 blondies over the apples, cover and warm 1 minute
  4. 4.Spoon into bowls with yogurt or ice cream

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