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.
You’ll need:
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!
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Preheat the oven to 350° and grease a 9x13 baking pan.
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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.
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While those are mixing, combine the flour, baking powder and salt in a large bowl.
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Add the flour mixture to the butter mixture and mix on low until incorporated. Batter will be quite thick.
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Finally, fold in the butterscotch chips and toasted pecans until incorporated.
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Spread the mixture into your greased pan and finish by sprinkling sea salt liberally over the surface (this is the good stuff!!!)
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Bake for 35 - 40 minutes or until the surface is light golden brown and a toothpick inserted into the center comes out clean
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Let cool on a wire rack and then cut into squares to serve. My favorites are the end pieces :)