Photo: Sorin Gheorghita
Butterscotch-Pecan Blondies Recipe
8 ingredients
1 hr 40 min
24 (2-inch) bars
openrecipes
This recipe for butterscotch-pecan blondies starts by browning butter, which gives this classic bar cookie a deep, nutty flavor.
Estimated Nutrition (whole recipe, rough)
716
Calories
20g
Protein
20g
Fat
109g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 tablespoons (1 3/4 sticks) unsalted butter , cut into large pieces
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon fine salt
- 1 1/4 cups packed dark brown sugar
- 2 large eggs , at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups raw whole pecans (about 6 ounces), toasted and coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes