Inspired by blogger, Entertaining with Beth, these bars are dedicated to my mom. You know how as a kid, during those much anticipated summer trips to the local ice creamery, everyone had their signature flavor– you know, that one flavor that you can depend on everyone in your family ordering every time. At our local creamery, Brooms Bloom Dairy, I always got rice pudding, my sister got mocha chip, my dad got cherry vanilla, and my mom got butter pecan… every single time.
One of my favorite qualities in a recipe is the limited use of dishes because it means less time cleaning up later. These blondies only use one bowl so they are not only rich and delicious, but fairly speedy.
Butter Pecan Bars
Makes 12 Blondie Squares
1 cup lightly softened butter (2 sticks)
½ cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1 3/4 cups flour
½ tsp baking soda
1 tsp salt
½ cup roughly chopped pecans
1/4 cup butterscotch chips
- Preheat oven to 350F.
- On a paper plate, soften butter in microwave. Save this paper plate, you’ll be using it later.
- Cream together the butter and sugars with an electric mixer until pale and fluffy, about 5-7 minutes.
- In a small ramekin, crack eggs and add vanilla.
- Add to butter mixture, one egg at a time. The batter may look slightly curdles at this point– it’s ok! It’ll thicken up once the flour is added.
- On a paper plate, flour, baking soda, and salt. Use clean hands to swirl and combine.
- Add flour mixture to butter mixture, in thirds, beating between each addition.
- Mix in butterscotch chips and chopped pecans.
- Transfer to a 9 x9 pan that has either been sprayed with baking spray, or lined with parchment paper.
- Bake for 35 minutes until golden brown and set.
- Allow to cool and then flip onto a cutting board to cut into 9 squares. You may need to run your knife along the edges to loosen.