A delightful twist on the classic butterscotch bars, these blondies are chewy, rich, and perfect for any occasion.
Preheat your oven to 325°F (165°C) and line an 8x8 inch baking pan with parchment paper.
Lining the pan with parchment paper makes it easier to remove the blondies after baking.
In a medium saucepan, melt the butter over low heat. Stir in the brown sugar until fully dissolved. Remove from heat and let cool slightly.
Allowing the mixture to cool prevents the egg from cooking when added.
Whisk the egg and vanilla extract into the cooled butter and sugar mixture until smooth.
Ensure the mixture is smooth for an even texture in the blondies.
In a mixing bowl, combine the flour and baking powder. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the blondies tender.
Fold in the chopped pecans, then spread the batter evenly into the prepared pan.
Use a spatula to evenly distribute the batter for uniform baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Let the blondies cool completely in the pan before lifting them out using the parchment paper. Cut into bars and serve.
Cooling completely ensures clean cuts and better texture.
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