butter pecan blondie
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Butter Pecan Blondie

Butter Pecan Blondie - 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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Servings: 8 -10
Author: The Sugar Coated Cottage


  • 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.