These blondies are a quintessential Overseasoned recipe in that they are definitely “too much.” But too much is exactly what I have been craving lately. This recipe is me combining my favorite flavors to bring you the sweetest, gooey-est, saltiest treat I possibly could.
2 cups all purpose flour
1 2/3 cups tightly packed dark brown sugar
1 cup melted, unsalted butter (brought back down to room temp)
2 large eggs
1 cup butterscotch chips (or use the whole 11 oz bag if you want them extra caramel-y)
1 cup chopped pecans (toasted in the oven at 350° for 7 - 9 minutes)
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon salt (regular or kosher salt)
1 - 2 teaspoons coarse or flaked sea salt for sprinkling atop the blondies
Let’s do it!
Preheat the oven to 350° and grease a 9x13 baking pan.
Using a stand mixer or hand mixer, combine the melted butter and brown sugar until smooth and incorporated (about 1 - 2 mins). Next, add the eggs one at a time, followed by the vanilla extract.
While those are mixing, combine the flour, baking powder and salt in a large bowl.
Add the flour mixture to the butter mixture and mix on low until incorporated. Batter will be quite thick.
Finally, fold in the butterscotch chips and toasted pecans until incorporated.
Spread the mixture into your greased pan and finish by sprinkling sea salt liberally over the surface (this is the good stuff!!!)
Bake for 35 - 40 minutes or until the surface is light golden brown and a toothpick inserted into the center comes out clean
Let cool on a wire rack and then cut into squares to serve. My favorites are the end pieces :)