Butterscotch Blondies

Since discovering what blondies are, I've been on a blondie baking-spree and tasting-spree. I've tracked them in local bakeries, and I've been trying out many recipes as well. It's been fun trying out new recipes for all different kinds of blondies, but of all the ones I've tried (both blogged about and not-yet-blogged), these are a true favorite. These blondies from Good Housekeeping: Brownies! are chewy with a slight crunch from the pecans in the batter. They're not too sweet either, which is good because some blondies I've tried out there are a little too sweet for my taste. It also satisfies my butterscotch sweet tooth, because I'm definitely a butterscotch fan. You know butterscotch pudding? I'm all over that :)

Butterscotch Blondies
*makes 24 blondies*

1 cup all-purpose flour
2 tsp baking powder
3/4 tsp salt
6 tbsp butter
1 3/4 cups packed light brown sugar
2 tsp vanilla extract
2 large eggs, lightly beaten
1 cup pecans, coarsely chopped

1) Preheat oven to 350F. Grease 13" by 9" baking pan.
2) In small bowl, with wire whisk, mix flour, baking powder, and salt. In 3-quart saucepan, melt butter over medium heat. Remove saucepan from heat; stir in brown sugar and vanilla. Add eggs; stir until well mixed. Stir in flour mixture and pecans just until blended. Spread batter evenly in prepared pan.
3) Bake until toothpick inserted 2 inches from edge comes out almost clean, 20 to 25 minutes. Do not overbake; blondie will firm as it cools. Cool in pan on wire rack.
4) When cool, cut blondie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

If you want to print this recipe out, go here to its link on the Good Housekeeping site.

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