Blondies are easy to make and easy to customize. Start with a basic batter and pick flavors that you like for your add-ins, then stir it all up, pour it into a pan, and bake. Simple, low-maintenance, and delicious – three of my favorite things! Just remember to keep your stir-in portions under control; you don’t want to crowd your dough too much, and you can always sprinkle more of the add-ins on top for extra flavor and texture; that’s what I always do.
Blondies are also a wonderful option for those living chocolate-free lives like me. I’ve always been a huge fan of butterscotch, so I’ve been thinking about a butterscotch blondie for a while now. Then I remembered the amazing combination of butterscotch chips, toffee bits, and pecans from these butter pecan cookies I made a while back, and it seemed like a great idea for blondies, too. I’m pleased to say that they turned out very well, with excellent texture and flavor.
Ingredients
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups packed light brown sugar
- 12 tablespoons butter, melted
- 2 eggs
- 1 1/2 tablespoons vanilla extract
- 1/4 cup plus 2 tablespoons butterscotch chips, divided
- 1/4 cup plus 2 tablespoons toffee bits, divided
- 1/4 cup plus 2 tablespoons chopped pecans, divided
Preparation
Preheat oven to 350 degrees. Line a 9 x 13 pan completely with foil and lightly spray with baking spray.
Reserve 2 tablespoons each of the butterscotch chips, toffee bits, and chopped pecans for sprinkling on top of your batter; set aside.
In a large bowl, combine flour, salt, baking soda, and brown sugar; mix well to combine.
Add melted butter and stir to incorporate slightly; add eggs and vanilla extract and stir well to fully combine. The dough will be fairly dry, so you’ll want to use your hands to fully incorporate your ingredients.
Add 1/4 cups each of the butterscotch chips, toffee bits, and chopped pecans; stir very well, using your hands if necessary to fully incorporate the ingredients.
Press dough into the prepared pan, then sprinkle the top with the remaining chips/bits/nuts and press them into the dough.
Bake for 23-25 minutes, until a cake tester inserted in the center comes out clean.
Cool in pan for about 15 minutes, then lift out by the foil and place on a wire rack; peel foil back slightly and allow to cool completely.
Once cool, remove foil entirely and cut into bars. Store in an airtight container.
Makes 24.
amy bakes in the 'burgh 