Prep 10 mins
Cook 30 mins
These cake-like butterscotch/vanilla bars are the "light" alternative to dark brownies.
- 6 tablespoons margarine or 6 tablespoons butter
- 1 3⁄4 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups pecans, coarsely chopped
- Preheat oven to 350 degrees Fahrenheit. Grease 13"x9" metal baking pan. Line pan with foil; grease foil.
- In a heavy 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With wooden spoon, stir in brown sugar and vanilla, then stir in eggs until well blended. In a small bowl, combine flour, baking powder, and salt; stir into sugar mixture just until blended. Stir in chopped pecans.
- Spread batter evenly in pan. Bake 30 minutes or until toothpick inserted 2 inches from edge comes out clean. Do NOT overbake; blondies will become firm as they cool. Cool completely in pan on wire rack.
- When cool, transfer with foil to cutting board. Cut blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Yummy is right! This is the best blondie recipe I have ever tasted! The flavor is on point, and it is just the right amount of chewyness. I will make these again, and they ARE a great alternative to the dark brownie.
Wow, this is a great blondie recipe. I made exactly as written except I added about 1/4 cup of mini choc. chips. These came out chewy and yummy, everyone loved them at Easter dinner. Thank you for this great recipe.