Butterscotch Brown Butter Blondies

Butterscotch Brown Butter Blondies

This is pure indulgence! It's not easy to out-do a dense, fudgy brownie... but you gotta hand it to these babies.... they are EVIL, i tell you! and whats not to love about such a cute name, huh?

Nirmala Prem


  1. 1 1/4 Cups butter , unsalted
  2. 2 1/4 Cups all purpose flour
  3. 1 1/2 Teaspoons baking powder
  4. 1 1/2 Teaspoons salt
  5. 2 packed brown sugar light Cups
  6. 1/2 Cup sugar granulated
  7. 3 eggs large
  8. 2 1/2 Teaspoons vanilla extract pure
  9. 1/2 Cup butterscotch chips
  10. 1/2 Cup pecans chopped


70 mins
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    Preheat the oven to 180 degrees C. butter a 9 x 13 inch baking pan. line the bottom of the pan with parchment; butter and flour parchment or spray with non-stick cooking spray.

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    In a saucepan over medium heat cook the butter until it turns golden brown. remove from the heat and set aside to cool completely.

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    Sift together the flour, baking powder and salt. set aside.

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    In the bowl of an electric mixer, combine browned butter and both sugars. stir them with a wooden spoon till well combined.

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    Attach the bowl to the mixer and add the eggs. using the paddle attachment, beat on medium-high speed until light and fluffy. add vanilla and beat to combine.

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    Add flour mixture and mix until thoroughly incorporated. fold in the butterscotch chips and pecans. pour into prepared pan.

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    Bake in the heated oven until a cake tester inserted in the center comes out clean, approximately 35 to 40 minutes (do not overbake).

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    Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. peel off parchment paper, and cut into 3-inch squares.

  9. Add Photo

    Blondies can be stored in an airtight container upto 3 days (but they wont last that long!)...

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