These chewy butterscotch blondies are a delightful twist on the classic brownie, offering a rich and buttery flavor with a hint of butterscotch.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the batter inside for even baking.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Sifting the dry ingredients can help avoid lumps and ensure a smooth batter.
In a large bowl, beat the butter, brown sugar, and vanilla extract until creamy.
Using room temperature butter makes it easier to cream with the sugar.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces in the batter.
Gradually mix in the dry ingredients until just combined.
Avoid overmixing to keep the blondies tender.
Fold in 1 cup of butterscotch chips and the chopped pecans.
Gently folding prevents the batter from deflating.
Spread the batter evenly into a greased 9x13-inch baking pan.
Use a spatula to smooth the top for even baking.
Sprinkle the remaining butterscotch chips over the top.
Press the chips lightly into the batter to ensure they stick.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Allow the blondies to cool completely in the pan on a wire rack before cutting into squares.
Cooling completely ensures clean cuts and prevents crumbling.
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