Insanely buttery Butterscotch Blondies loaded with toasted pecans and topped with a thick layer of Brown Sugar Frosting. These blondies are sinful! So sweet and buttery. They are beyond indulgent. But they are so worth every last calorie.
This Butterscotch Brownie recipe is from one of my favorite cookbooks, Pastry Queen Parties: Entertaining Friends and Family, Texas Style by Rebecca Rather. I love all three of her cookbooks, especially her first one The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe.
Not only are her recipes incredibly delicious, but her cookbooks have beautiful photographs that show off not only the food, but provide a glimpse of life in Texas Hill Country. Turning the pages of her cookbooks makes me want to jump in the car and drive to Fredericksburg, Texas.
Could that frosting look any more perfect? Butter and brown sugar make such a marvelous combination.
This recipe makes a big batch of blondies and the thick layer of frosting helps keep them from drying out so they stay moist for days. If they last that long!
Butterscotch Blondies Recipe Tips:
You will need a half-sheet pan (13×18-inches) for this recipe.
Instead of using an electric stand mixer, you can use a hand-held mixer.
Try These Other Amazing Bar Recipes:
- Chocolate Chip Blondies with Caramel-Bourbon Sauce
- M&M Blondies
- Peppermint Blondies with Buttercream
- Raspberry Pecan Blondies
- Half-Sheet Pan
- 1 cup unsalted butter at room temperature
- 3 cups packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
- 2 sticks unsalted butter
- 2 cups packed brown sugar
- 4 cups powdered sugar
- 1/3 cup half-and-half
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Line a half-sheet (13 by 18-inch) pan with foil and grease with butter or cooking spray.
- Beat the 1 cup butter and 3 cups brown sugar using an electric mixer with a paddle attachment until fluffy (approximately 2 minutes).
- Add eggs one at a time while beating on medium-low speed and then add vanilla extract. Beat for 1 more minute and scrape down sides of bowl to make sure everything is even in consistency.
- Combine the dry ingredients, flour, baking powder, and salt in a medium bowl.
- Beat flour mixture into butter mixture at low-speed.
- Stir in pecans and pour into prepared pan. Use a spatula to spread the batter evenly.
- Bake for 25 to 30 minutes. Bars should be set and slightly puffed. Cool completely.
- For icing, melt 1 cup butter and 2 cups brown sugar in a saucepan over medium heat. Once mixture starts to bubble, decrease heat to medium-low and continue to cook for 2 more minutes, stirring occasionally.
- Place powdered sugar, half-and-half, and vanilla extract in a mixing bowl and using a paddle attachment beat on medium speed until creamy.
- Add melted butter mixture and beat to combine.
- Pool over cooled bars and let icing set for 30 minutes before cutting
Originally published August 24, 2014.
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