Butterscotch Blondies Recipe

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.

Butterscotch Blondies with pecans and a thick layer of heavenly icing.

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.

Butterscotch Blondies with pecans and a thick layer of heavenly icing.

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.

Butterscotch Blondies with pecans and a thick layer of heavenly icing.

Could that frosting look any more perfect? Butter and brown sugar make such a marvelous combination.

Butterscotch Blondies with pecans and a thick layer of icing.

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 with pecans and a thick layer of icing

Butterscotch Blondies with pecans and a thick layer of heavenly icing.
Print
Butterscotch Blondies
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Delicious butterscotch blondies loaded with pecans and topped with a thick layer of rich brown sugar icing.
Course: Dessert
Cuisine: American
Servings: 24
Calories: 436 kcal
Author: Christin Mahrlig
Ingredients
  • 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
Icing
  • 2 sticks unsalted butter
  • 2 cups packed brown sugar
  • 4 cups powdered sugar
  • 1/3 cup half-and-half
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line a half-sheet (13 by 18-inch) pan with foil and grease with butter or cooking spray.
  2. Beat the 1 cup butter and 3 cups brown sugar using an electric mixer with a paddle attachment until fluffy (approximately 2 minutes).
  3. 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.
  4. Combine the dry ingredients, flour, baking powder, and salt in a medium bowl.
  5. Beat flour mixture into butter mixture at low-speed.
  6. Stir in pecans and pour into prepared pan. Use a spatula to spread the batter evenly.
  7. Bake for 25 to 30 minutes. Bars should be set and slightly puffed. Cool completely.
  8. 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.
  9. Place powdered sugar, half-and-half, and vanilla extract in a mixing bowl and using a paddle attachment beat on medium speed until creamy.
  10. Add melted butter mixture and beat to combine.
  11. Pool over cooled bars and let icing set for 30 minutes before cutting
Recipe Notes

Recipe adapted slightly from The Pastry Queen Parties

Nutrition Facts
Butterscotch Blondies
Amount Per Serving
Calories 436
* Percent Daily Values are based on a 2000 calorie diet.

Sharing with The Weekend Potluck.

Another Dessert Favorite- Butterfinger Lush 

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24 thoughts on “Butterscotch Blondies Recipe

  1. OH.MY.STARS! The brownie sounds amazing but I’m all about frosting, and you sure can’t beat that lovely layer of YUM. ;-} Thanks so very much for sharing with us at Weekend Potluck. I shared this at my Facebook page….hope your holiday weekend is terrific!

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