BUTTERSCOTCH PECAN BLONDIES

Butterscotch Pecan Blondies image

Provided by Dan Langan

Categories dessert

Time 2h

Yield 16 blondies

Number Of Ingredients 10

Nonstick cooking spray
14 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
1 teaspoon fine salt
1/2 teaspoon baking powder
1 tablespoon pure vanilla extract
1 large egg, plus 1 large egg yolk
1 2/3 cups all-purpose flour
1/2 cup butterscotch chips
1 cup chopped toasted pecans

Steps:

Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray, line it with parchment paper, then spray the parchment. Set aside.
Place the butter in a medium saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl. Add the brown sugar, salt and baking powder. Whisk to combine. Whisk in the vanilla, whole egg and yolk until smooth.
Add the flour to the wet ingredients and stir with a rubber spatula until nearly combined. Reserve about 2 tablespoons each of the butterscotch chips and pecans, then stir the rest into the batter until evenly combined.
Spread the batter into the prepared pan. Sprinkle the reserved pecans and butterscotch chips evenly over the top then press into the top of the batter.
Bake until golden and a toothpick inserted near the center comes out with a few moist crumbs, 32 to 34 minutes. Let cool in the pan then cut into 16 squares.