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These blonde brownies are studded with pecans, chocolate chips, and butterscotch chips for treat with variety.
Ingredients
- 6 tablespoons butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- ½ cup chopped pecans
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7x2-inch baking pan.
Step 2
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg.
Step 3
Mix flour, baking powder, and salt together in a separate bowl; add to the butter mixture and stir until just incorporated into a batter. Fold chocolate chips, butterscotch chips, and pecans into the batter; spread into the prepared baking dish.
Step 4
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool brownies in pan for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 180 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat5g | 26% |
| Cholesterol23mg | 8% |
| Sodium106mg | 5% |
| Total Carbohydrate23g | 9% |
| Dietary Fiber1g | 3% |
| Total Sugars17g | |
| Protein2g | |
| Calcium27mg | 2% |
| Iron1mg | 4% |
| Potassium74mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I followed the recipe except for using milk chocolate chips instead of semi-sweet. I could not imagine trying to spread the dough into the pan specified so I used an 8×8″ square pan. They baked about 40 minutes. I would prefer blond brownies to have no chocolate so next time I’ll probably make them without. Thanks.
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Very good recipe. I will definitely use it again!
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Delicious! Made as stated without the nuts.
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I doubled the recipe for my family for a party (used a 9 X 13 pan) and left out the nuts. Every one gave it a 5 star rating! It’s a keeper.
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Amazing. I made one change. I dont like butterscotch so I used 2 cups of semi sweet choc chips. I don’t think we will ever make regular brownies again!! Family is already asking for another batch.
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These were delicious!
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Easy and good, especially when hot.
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I made these brownies for an open house. At the time I did not have any pecans so I made them without. They were delicious. I am going to try them with the pecans next time. Either way I bet they are great! Very simple to make. This recipe is a keeper!
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YUM. I forgot to add the pecans but it was still great.
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This recipe is really good. I like it the way it is (the original recipe) but the chips/nuts additions can be modified with different flavored chips, Heath bar bits, M&M chips etc… The dough kind of reminds me of chocolate chip cookie dough, only just plop it in the pan and go! Great recipe, and I could see a young cook being able to do these easily! Thanks for a wonderful recipe!
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Just made these. I did not add the nuts. Going to serve with a scoop of ice cream for dessert. Will warm up the brownie as little before hand. They are really good right out of oven..hope there will be done left at dinner time????
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These were really good! I also skipped the nuts, but used a combo of peanut butter chips and chocolate chips–so good! We are empty nesters, so I appreciate that it uses a smaller size pan–although this batch is going toward the coffee hour after our church service. Thanks for sharing a great recipe, Steven!
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Great recipe! Added some cinnamon, probably put in a little less chips next time, still really great!
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I doubled this recipe and baked in a 9×13 pan for about 28 minutes. It really was fabulous. Served it warm with a scoop of vanilla ice cream on top. Will definitely make this again.
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Made these to the recipe except I browned my butter (as per the Pioneer Woman!) and simply mixed everything in the saucepan- just be careful to temper your eggs a bit. I skipped the nuts and chips and added a pinch of cayenne pepper and toasted cinnamon. Perfection with an extra touch that puts it over the top.
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Yummy. I really like the combination of chocolate and butterscotch. I will make these again.
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So glad I made these. I made them according to the recipe except in an 8×8 pan and no nuts. Delicious!
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Tried to revise my previous review. I doubled for 9×13. Sorry that I didn?t word it correctly
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They came out fantastic, I used white chips because that’s all I had ,also I left out the nuts .
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Very yummy ! I just wish they were more moist and gooey. But they disappeared! Thank you!
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I doubled the recipe and it fit perfectly in a 9.5×9.5 pan. It also then took around 40 minutes to cook.
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I used white chocolate chips instead of semi sweet. I also made a pan with the original recipe. Substitutions or not, this is a wonderful recipe and so simple to make!
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Fantastic recipe. Had to extend the cook time a bit. Don’t know why. Still turned out great!
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Good but very sweet, I may reduce the amount of chips next time.
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To cut down on some of the sweetness I will use about 25% less butterscotch next time. A very worthy recipe. Thanks
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