These Butterscotch Pecan Blondies are the perfect blend of sweet and salty goodness! With rich butterscotch, crunchy pecans, and a soft, chewy texture, they’ll quickly become a favorite treat.
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Butterscotch Blondies
Blonde brownies are one of my all-time favorite desserts. They're easy to make because you can include any toppings or ingredients in each batch. Today, I cleaned the pantry and found some ingredients I couldn't wait to use in a pan of blondies.
If you are like me and love sweet and salty desserts, these butterscotch pecan blondies will be your new favorite!
They are loaded with sweet butterscotch chips, crunchy pecans, and a sprinkle of salty pretzels. Whether I'm baking for a get-together or just treating myself, these blondies never disappoint!
Why You'll Love This Ultimate Blondie Recipe
- Perfect Sweet & Salty Balance: The butterscotch chips bring all the sweetness, while the pretzels add just the right amount of saltiness.
- Chewy & Crunchy Texture Combo: This soft blondie pairs perfectly with crunchy pecans and pretzels. Each bite has chewy and crunchy elements.
- Crowd-Pleaser: Whether it's a casual get-together or a holiday party, these blondies are a hit with everyone.
- Great for Snacking or Dessert: They're perfect for packing in a lunchbox, an afternoon snack, or serving as a dessert.
- Unique Flavor: The butterscotch flavor is a refreshing alternative to chocolate-based treats.
Main Ingredients
To make pecan blondies, you need just a few ingredients, most of which you likely already have in your pantry and fridge.
- Unsalted Butter: Set the butter out beforehand so it can soften.
- Light Brown Sugar: Gives it that chewy, caramel taste.
- Large Eggs: Adds moisture to the batter.
- Baking Powder: Provides just a little bit of lift and rise during baking.
- All-Purpose Flour: Learn how to measure flour correctly (spoon and sweep). Too much flour can make baked goods dry and cakey.
- Mix-Ins: This recipe calls for butterscotch chips, crunchy pecans, and pretzels. You can use any nuts or chocolate chips you have on hand.
How To Make Butterscotch Pecan Blondies
This pecan blondie recipe is quick and easy to make. The cookie batter can be mixed in one bowl using an electric mixer.
- Mix room-temperature butter and brown sugar in a large bowl until creamy. Add the eggs and vanilla extract and mix again.
- Add the dry ingredients and slowly mix them until a soft dough forms.
- Gently stir in butterscotch morsels, chopped pecans, and crushed pretzel pieces.
- Using a rubber spatula, spread the batter in the bottom of the pan. Top with extra mini pretzel twists, and then bake until golden brown.
Storage Recommendations
You can keep them in an airtight container on the counter for 3 days or in the fridge for up to a week. If you want to make them ahead, you can package them in plastic wrap and then freeze them for up to 2 months.
Tips and Tricks
- Mix gently. Once you add the flour, don't go wild with the mixing! Stir until combined so your blondies stay soft and chewy.
- Leave some chunky pieces. Coarsely chop the pecans and pretzels to get crunchy bits throughout the blondies.
- Line the baking pan with parchment paper. This makes it easy to lift out the blondies and cut them up without any mess.
- Toast the nuts. To enhance the flavor of the pecans, heat them in a skillet for a few minutes. Let them cool before using.
- Sprinkle sea salt on top. If you like the salty-sweet combo, add a tiny sprinkle of flaky sea salt before baking. It makes the flavors pop!
- Do not overbake! These blondies will look under-baked when they come out. They will set up as they cool off. Do NOT bake any longer than 25 minutes, or they will be hard after cooling.
- Serve with ice cream. A scoop of homemade vanilla bean ice cream takes a perfect blondie from good to seriously amazing.
FAQs
If you do not like pecans, feel free to swap them for walnuts, almonds, or even cashews. Different nuts will bring their unique flavor to the blondies.
You can try adding potato chips or salted caramel bits instead. Remember, part of the magic is the salty crunch, so keep that element there if you can.
Let the blondies cool completely on a wire rack, then cut them with a sharp knife. Running the knife under hot water and wiping it between cuts helps create clean edges.
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Recipe
Butterscotch Pecan Blondies
These Butterscotch Pecan Blondies are the perfect blend of sweet and salty goodness! With rich butterscotch, crunchy pecans, and a soft, chewy texture, they’ll quickly become a favorite treat.
Ingredients
- ½ cup unsalted butter, softened
- 2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon table salt
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1 ¼ cup butterscotch chips, divided
- 1 cup coarsely crushed pretzel twists + extra twists
- ½ finely chopped pecans
Instructions
- Preheat oven to 350°F. Grease a glass 9x13 pan with nonstick baking spray.
- Beat the butter and sugar until light and creamy. Add the eggs and vanilla and mix again.
- Slowly mix the dry ingredients into the butter mixture until a soft dough forms.
- Gently fold 1 cup butterscotch chips, pretzel pieces, and pecans into the batter using a rubber spatula. Spread the batter into the prepared pan and top with a few extra mini pretzel twists and remaining butterscotch chips.
- Bake for 25-26 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove and place on a wire rack to cool before cutting into squares.
Notes
- Mix gently. Once you add the flour, don't go wild with the mixing! Stir until combined so your blondies stay soft and chewy.
- Leave some chunky pieces. Coarsely chop the pecans and pretzels to get crunchy bits throughout the blondies.
- Line the baking pan with parchment paper. This makes it easy to lift out the blondies and cut them up without any mess.
- Toast the nuts. To enhance the flavor of the pecans, heat them in a skillet for a few minutes. Let them cool before using.
- Sprinkle sea salt on top. If you like the salty-sweet combo, add a tiny sprinkle of flaky sea salt before baking. It makes the flavors pop!
- Do not overbake! These blondies will look under-baked when they come out. They will set up as they cool off. Do NOT bake any longer than 25 minutes, or they will be hard after cooling.
- Serve with ice cream. A scoop of homemade vanilla bean ice cream takes a perfect blondie from good to seriously amazing.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 173mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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