Butter Pecan Blondies (American South)

american-southern-butterpecanblondies These homemade Butter Pecan Blondies are rich, chewy and buttery. Enjoy them with a steamy cup of coffee, hot tea or a glass of cold milk for dessert any time of day.

1¼ cup pecans, toasted and cooled, chopped, divided
1 cup butter
2 cups light brown sugar, packed
2 large eggs, room temperature
1 Tbsp. pure vanilla extract
2 cups all-purpose flour, unbleached
½ tsp. baking powder
½ tsp. sea salt
1 cup butterscotch baking chips

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Spread pecans in a single layer on a sheet pan. Toast for 6-8 minutes or until lightly golden and fragrant. Set aside to cool.

Meanwhile, in a medium heavy bottomed saucepan melt together butter and brown sugar over medium heat. Stir just until the sugar has dissolved then pour into a medium bowl and set aside to cool for 5-10 minutes. (Slightly warm is fine.)
Add the eggs and vanilla to the brown sugar mixture, beating with an electric mixer on medium speed to fully combine.

In a medium bowl, use a whisk to sift together flour, baking powder and salt. Add to the bowl, beating on medium speed until fully moistened. Add 1 cup of the toasted pecans and butterscotch chips. Stir in by hand to evenly distribute throughout the batter.

Spray a 9x13” baking dish with cooking spray. Spread the batter evenly in the pan. Sprinkle the top with reserved ¼ cup pecans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

Cool in the pan on a cooling rack then cut into squares and enjoy.

Makes 24 servings.