Easy Blondies


Kids and adults will love these dense, pan-baked blondie bars.


  • ¾ cup pecans, coarsely chopped

  • ¾ cup (1 ½ sticks) unsalted butter, plus more for pan

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup packed light-brown sugar

  • 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.

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