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  • Yield: Makes 12

Source: Martha Stewart Living, May 1998


  • 3/4 cup pecans, coarsely chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup packed light-brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (6 ounces) butterscotch or semisweet chocolate chips


  1. Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until toasted, 5 to 10 minutes. Transfer pecans to a bowl to cool.

  2. Butter a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

  3. In the bowl of electric mixer, combine butter and sugars. Beat until light and fluffy, 2 to 3 minutes, scraping sides occasionally. Add eggs and vanilla; beat until well combined. Add flour mixture; beat just until combined. Fold in butterscotch chips and toasted pecans.

  4. Using an offset spatula, spread batter into pan. Bake until surface is golden brown and a cake tester inserted into center comes out barely clean, 45 to 55 minutes. Transfer to a wire rack to cool. Cut into squares. Store in an airtight container up to 3 days.


Reviews (2)

  • donnavagnoni 6 Aug, 2009

    so easy and delicious-a family favorite. I used 1/2 choc chips and 1/2 butterscotch chips-perfect!

  • flits21 31 Jul, 2009

    Very quick and easy. Delicious. I used choc chips. I think butterscotch would be too sweet with the amount of sugars...

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