Tuesday, March 29, 2011

Pecan and Butterscotch Chip Blondies

One bite of these and you are in heaven....hmmm I am sure there are other snacks with chocolate in them which are heavenly but these babies are truly something.  Each bite has a surprise in them..coconut, chocolate chip, butterscotch chip and pecan. These blondies are super easy and fast to prepare.


  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1 teaspoon salt
  • 1/2 cup semisweet white chips
  • 1/2 cup of butterscotch chips
  • 1 cup chopped pecan
  • 1/2 cup of sweetened/unsweetened coconut


  • Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
  • In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each  chips, coconut and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
  • Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.

No comments:

Post a Comment