Last weekend I discovered three bags of butterscotch chips in my pantry cabinet. Even for an avid baker like me, this seems like quite a lot. On the back of the bag, I found this wonderful recipe for what Nestle calls chewy butterscotch brownies. Since I have a hard time calling something that doesn’t involve chocolate a brownie, I’ve decided to call my version butterscotch blondies.
I adapted the original recipe just slightly, using pecans (though they did suggest nuts) and a bit more vanilla. Next time, I’ll toast the pecans before including them; while they gave a nice crunch in the texture, their flavor got a bit lost with the butterscotch. Next time I might also include some toffee pieces as well.
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking powder, and salt; set aside.
In a mixer fitted with the paddle attachment, beat butter, brown sugar, and vanilla extract until light and fluffy. Add eggs and beat to combine, scraping the sides of the bowl well.
Add flour mixture in three batches, beating between each to combine. Stir in 1 cup butterscotch chips and pecans; batter will be very thick.
Spoon batter into an ungreased 9 x 13 pan and sprinkle with remaining 2/3 cup butterscotch chips.
Bake for 30-35 minutes, until blondies are light golden brown on top and a cake tester inserted in the center comes out clean. Allow to cool completely in the pan; cut into bars and store, covered, at room temperature for up to 3 days.
Makes 36 (or 24 if you cut larger squares).