Butterscotch Pecan Blondies
These were featured in Good Housekeeping magazine in 2003. I made minor revisions to the recipe.
PrintButterscotch Pecan Blondies
These were featured in Good Housekeeping magazine in 2003. I made minor revisions to the recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 blondies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Ingredients
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- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons butter
- 1 3/4 cups light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs, lightly beaten
- 1 cup pecans, coarsely chopped
Instructions
- Heat oven to 350 degrees F. Grease a 13 x 9 inch baking pan.
- On wax paper, combine flour, baking powder and salt.
- In 3 quart saucepan, melt butter over medium heat. Remove saucepan from heat; stir in sugar and vanilla extract.
- Add eggs; stir until well mixed.
- Stir in flour mixture and pecans just until blended.
- Spread batter in pan.
- Bake for 20 to 25 minutes or until wooden pick inserted 2 inches from edge comes out almost clean. Do not over-bake; blondie will firm as it cools.
- Cool in pan on wire rack.
- When cool, cut into bars.
