Chocolate Butterscotch Pecan Blondies
Andrea Potischman
Jan 16, 2018
I love blondies. There, I’ve said it. Blondies are awesome and no, I’m not just saying that because I’m blonde. Similar to a cookie, but softer and even more irresistible, if it’s a really good one. Trust me, these blondies are really good ones and have proven that tinkering in the kitchen can sometimes lead to truly wonderful things. These decadent blondies are a harmonious blend of some of my favorite things; chocolate, butterscotch, coconut, and pecans. The result is a truly memorable and outrageously delicious sweet treat no one can pass up.
The flavor combo in these blondies is like a party in your mouth but moist and delicate at the same time. Butterscotch is the surprise ingredient in these easy-to-whip-up dessert bars. Butterscotch is a flavor I have always loved. My grandfather used to give me hard butterscotch candies when I was a little girl, which is how my obsession began. Honestly, I think butterscotch is underutilized and overlooked in the dessert world. But I get it, the butterscotch flavor can be, at times, overwhelming, but not here.
The primary ingredient in butterscotch is brown sugar and butter, so one needs to be careful here, butterscotch is very sweet. But the taste can also be incredible when balanced with two things; chocolate and nuts, or in this case, pecans. In this recipe, chocolate and pecans mellow out the butterscotch chips allowing for a more subtle background flavor that blends incredibly well with the standard blondie base. Butterscotch makes these blondies richer and because of that, slightly more addictive if you ask me.
The History of Blondies
Like many things in the culinary world, the origin of blondies remains unclear. Some believe that blondies may have been the original brownie. The first brownie dates back to the 19th century and was made with molasses. In the 20th century, molasses was replaced with chocolate chips. But by the mid-20th century, molasses brownies became known as “blonde brownies, ” later shortened to “blondies”. No matter what their order in the blondie-brownie world, they are wonderful little treats that bring a smile to my face even on the darkest of days.
Chocolate Butterscotch Pecan Blondies
Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup dark bittersweet chocolate baking chunks
- 1/2 cup butterscotch chips
- 1/2 cup shredded sweetened coconut
- 3/4 cup pecans, roughly chopped
Directions:
- Preheat the oven to 350 degrees F. Line a 8x8 baking pan with parchment allowing enough for overhang. The easiest way to do this is to use two pieces overlapping. Set aside.
- In a small mixing bowl, add the flour, baking powder, baking soda, and salt. Mix well and set aside.
- In a separate larger mixing bowl, add the melted butter, brown sugar, and regular sugar. Mix well. Add the eggs and vanilla and whisk well to incorporate. Mix in the flour mixture. Using a spatula, fold in the chocolate chunks, butterscotch chips, coconut, and chopped pecans.
- Pour the batter into the prepared baking pan. Use the spatula to evenly smooth out as best as possible. Place in the oven and bake for 30-35 minutes or until a tester inserted into the center comes out clean. Allow the blondies to cool slightly before slicing
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