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Homemade Butterscotch Blondies Recipe photo

Butterscotch Blondies Recipe

This Butterscotch Blondies Recipe is a chewy, buttery delight bursting with flavor and topped with creamy frosting!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Blondies:
  • 1 cup unsalted butter at room temperature
  • 3 cups packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1.5 cups chopped pecans toasted
For the Frosting:
  • 2 sticks unsalted butter
  • 2 cups packed brown sugar
  • 4 cups powdered sugar
  • 1/3 cup half-and-half
  • 2 teaspoons vanilla extract for frosting

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Spatula
  • 9x13-inch baking pan
  • Cooling rack

Method
 

Method:
  1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the 1 cup of unsalted butter and 3 cups of packed brown sugar. Using a whisk or an electric mixer, beat them together until the mixture is smooth and creamy.
  3. Add the 4 large eggs one at a time, mixing well after each addition. Then, stir in 2 teaspoons of vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  5. Gently fold in the 1 1/2 cups of toasted chopped pecans until evenly distributed throughout the batter.
  6. Pour the blondie batter into the prepared baking pan, smoothing out the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs).
  7. Once baked, remove the blondies from the oven and allow them to cool in the pan on a wire rack. Meanwhile, prepare the frosting by creaming together 2 sticks of unsalted butter and 2 cups of packed brown sugar until fluffy. Gradually add in 4 cups of powdered sugar and 1/3 cup of half-and-half, mixing until smooth. Stir in 2 teaspoons of vanilla extract.
  8. Once the blondies are completely cool, spread the creamy butterscotch frosting evenly over the top, and cut into squares.

Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze wrapped tightly for up to 3 months for longer storage.
  • Thaw frozen blondies at room temperature for a few hours before serving.