By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 24
555 cal · 75 min
Butterscotch Blondies
Recipe GLPRce16d34c09e5fb
Rich, buttery blondies with a golden butterscotch flavor throughout. These cake-like bars feature toasted pecans and are topped with a creamy butterscotch icing. Perfect for dessert or a sweet treat any time of day.
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Ingredients
2 sticks unsalted butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1½ cups chopped toasted pecans
1 cup unsalted butter
2 cups brown sugar
4 cups powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350°F. Line a 13 by 18-inch half-sheet pan with foil and lightly grease the foil with butter or cooking spray.
In a large mixing bowl, beat the softened butter and packed brown sugar together using an electric mixer on medium-high speed for about 2 minutes until the mixture is light and fluffy.
Add the eggs one at a time, beating on medium-low speed after each addition to incorporate fully. Add the vanilla extract and beat for 1 more minute. Scrape down the sides of the bowl to ensure even mixing.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the flour mixture to the butter mixture and beat on low speed until just combined. Do not overmix.
Fold in the toasted pecans with a spatula or wooden spoon until evenly distributed.
Pour the batter into the prepared pan and spread it evenly using a spatula.
Bake for 25 to 30 minutes until the bars are set and slightly puffed. The top should be light golden brown. Cool the pan completely on a wire rack.
To make the icing, melt the 1 cup butter with the 2 cups brown sugar in a saucepan over medium heat, stirring occasionally. Once the mixture begins to bubble, reduce heat to medium-low and continue cooking for 2 more minutes, stirring occasionally. Remove from heat and let cool slightly.
In a clean mixing bowl, beat the powdered sugar and vanilla extract together using an electric mixer on medium speed until combined.
Gradually add the cooled butterscotch mixture to the powdered sugar mixture and beat on medium speed until the icing is smooth and creamy.
Pour the icing evenly over the cooled blondies. Let the icing set for at least 30 minutes before cutting into bars and serving.
Comments
Butterscotch blondies hit the Charlotte pantry sweet spot: butter, brown sugar, eggs, flour, baking powder, salt, pecans, and vanilla are all standard at every major chain here, with no special trips needed. At roughly $0.35 to $0.50 per brownie, the cost is driven by butter and pecans, which is reasonable for a dessert bar. The stated 75 minutes is honest for mixing and baking, though you'll want to factor in five minutes of cooling before cutting. These reheat well and make a solid weeknight batch that works for lunchboxes or office potlucks, though they're straightforward enough that they don't demand much attention during prep.
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