Butterscotch Blondies Adapted from R. Sax
A chewy butterscotch flavored blondie with butterscotch chips and nuts.
- 3/4 cup plus 2 tablespoons 100 grams sifted all-purpose flour**
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 3/4 cup plus 2 T. packed 160 grams light brown sugar**
- 1 teaspoon pure vanilla extract
- 1/2 cup 114 grams unsalted butter, melted and cooled
- 3/4 cup 75 grams pecan halves, toasted at 350 for 10 minutes and chopped
- 1/3 cup butterscotch morsels
Preheat oven to 325 degrees F and line an 8 inch metal baking pan with foil. Spray bottom of pan (not sides) with cooking spray.
Re-sift the flour with the salt, and baking soda onto a sheet of foil or waxed paper.
Beat the egg and brown sugar in a medium bowl using high speed of electric mixer until light and frothy (2 minutes). Beat in the vanilla extract and then the melted butter. Add the flour mixture and stir by hand until it is mostly blended in, then add the pecans and butterscotch chips and stir until fully mixed.
Pour the batter into the pan, smooth the top. Bake on center rack for 27-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and place on a wire rack. Cool completely before cutting into squares.
Flour should be sifted before measuring. However, if you have a scale you can skip the sifting process and just use 160 grams. If you don't have a scale, it's important to sift the flour since sifted flour and unsifted flour have different weights per volume.
For the sugar, I used a mixture of both dark and light brown sugar, but weighed to to make sure I was using 160 grams. Dark brown sugar weighs a little more than light.