These Dark Chocolate Butterscotch Blondies are rich, chewy and loaded with toasted pecans then finished with flaky sea salt for the perfect sweet + salty bite! If you've been searching for the best blondies recipe, you have arrive because this recipe is easy to make, and never disappoints.
One blondie - all the best mix-ins! Great for parties, holidays and just when you have a sweet tooth. Try Easter Peanut Butter Blondies too!
Why You'll Love This Recipe
- Texture contrast including chewiness from brown sugar, melty chocolate and crunchy pecans.
- Flaky sea salt for a sweet and savory bite.
- They're easy! This is a basic recipe with low effort, similar to Holiday Candied Nuts.
Jump to:
What is a blondie?
A blondie is the vanilla version of a brownie, excluding cocoa powder or melted chocolate to give a rich, buttery and chewy dessert. Try Molasses Blondies for the holidays!
Substitutions & Variations
- Using walnuts, peanuts or just plain omitting the nuts are all options for these butterscotch blondies. Walnuts + chocolate make a great cookie, as they are in Chocolate Chip Walnut Cookies.
- Milk chocolate, semi sweet chocolate, bittersweet chocolate or even white chocolate can be subbed in for the dark chocolate or the butterscotch chips.
- If using salted butter, omit the added salt inside the batter however, still add the flaky sea salt on top.
- Additionally, candy makes a great mix-in for blondies. Try M&M's, Reese's Peanut Butter Cups or Heath Bars.
- Light brown sugar can be used in place of dark brown sugar. Dark brown sugar just adds a touch more chewiness.
How To Make Butterscotch Blondies With Pecans + Dark Chocolate
Step 1: Preheat the oven to 350°F and line a 9x9 pan with parchment paper. Add pecans to pan and toast 8-10 minutes until lightly browned.
Step 2: Add the brown sugar to the cooled butter and mix together. Add the eggs, egg yolk and vanilla. In a separate bowl whisk together the dry ingredients then mix them into the bowl, followed by folding in the toppings.
Step 3: Spread the mixture into the 9x9 pan. Bake for 35-40 minutes until the edges are slightly puffed and they have turned a golden brown.
Step 4: Once Butterscotch Blondies are cooled, top them with flaky sea salt and cut.
Expert Tips
- Do not overmix your blondies. Over mixing will make your blondies dense.
- Allow blondies to fully cool before cutting.
More Cookie Recipes You'll Love
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📖Recipe
The Best Blondies
Equipment
- oven
Ingredients
Wet ingredients
- 1 cup unsalted butter melted
- 2 cups brown sugar packed
- 2 eggs
- 1 egg yolk
- 4 teaspoon vanilla extract
Dry ingredients
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
Mix ins
- ½ cup dark chocolate chunks
- ½ cup butterscotch chips
- ½ cup pecans toasted
For sprinkling on top
- 1 pinch flaky sea salt
Instructions
- Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper. Toast the pecans for about 10 minutes or until lightly browned and fragrant. Set them aside to cool, then chop.
- Melt the butter over the stove top then set aside allowing to cool.
Mix the wet ingredients together
- In a large mixing bowl mix the melted butter with the brown sugar. Mix in the eggs, egg yolks and vanilla until well combined.
Mix the dry ingredients
- Whisk together the dry ingredients until well combined.
Combine the wet and the dry ingredients
- Mix together the wet and dry ingredients just until mixed. Do not over mix!
- Stir in the dark chocolate, butterscotch and toasted pecans being careful not to over mix.
- Spread the mix into the 9x9 pan pressing down lightly to make an even layer.
Bake the blondies
- Bake the blondies for 30-40 minutes making sure not to over bake. The edges will turn golden brown and the middle will look slightly underdone but they will continue cooking after they're out of the oven.
- Sprinkle the flaky sea salt over the top of the blondies. Once they are cooled, cut them into 12 pieces or whatever size you'd like!
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