Butter Pecan – I remember being teased that “Butter Pecan” was for “old folks” when I named it as one of my favorite ice creams as a kid. I never really understood this, I mean who wouldn’t love butter and pecans together, it’s as American as apple pie. Not helping my case was the fact it was always my grandma and grandpa that would bring it over for dessert when they would come visit. But I stood my ground and to this day it’s still one of my favorite flavor combinations and not just because I’m getting older (lol).
I started day dreaming about the perfect Blondie one day and it hit me, I need to make a Butter Pecan Blondie.
I took an already exceptional Blondie recipe added in butterscotch, pecans and to balance the sweetness, bittersweet chocolate. And for the ultimate Butter Pecan Blondie experience I topped it with…you guessed it, butter pecan ice cream.
This Blondie is crumbly on the outside and chewy on the inside. The pecans crunch and then melt away giving into the sweet rich butterscotch and hint of bittersweet chocolate. The butter pecan ice cream lends a delicate balance of rich, cool and creamy. This dessert can’t make your problems go away but you do forget about them for a short reprieve as you enjoy every last crumb.
Butter Pecan Blondie
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup butter melted
- 1 cup packed brown sugar
- 2 eggs beaten
- 1 tbsp vanilla
- 3/4 cup pecans broken into small pieces + 1/4 cup for garnish
- 3/4 cup butterscotch chips +1/4 cup for topping
- 1/2 cup bittersweet chips such as Ghiradelli Bittersweet 60%
- Your favorite butter pecan ice cream
- Pre-heat oven to 350 F. Prepare pan, I used 8 inch round cake pan, grease pan and line bottom with parchment paper. Mix the dry ingredients in a bowl and set aside. In mixing bowl add brown sugar and butter, beat until mixed. Beat the eggs and slowly stream them into the brown sugar/butter mixture. Add in vanilla and slowly mix in dry ingredients. Stir in the pecans. Pour half the batter into the pan. Sprinkle the 3/4 cup butterscotch chips and 1/2 cup chocolate chips over the first layer spreading evenly. Cover with the second half of batter. Bake 25-30 mins. Remove from oven, immediately sprinkle the remaining 1/4 cup butterscotch chips on top of the brownie, let melt and spread with off set spatula, then sprinkle 1/4 cup pecans on top of butterscotch. (Note: the butterscotch chips may not looked melted, test after 3-5 minutes by trying to spread with spatula). When ready to eat warm blondie for 30 seconds (if eating right out of the oven no need to heat blondie) and put a scoop or two of butter pecan ice cream on top. Enjoy.
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