Butterscotch pecan blondie cake recipe for 16
Recipe shopping list — copy the items into Valedo.
This 9-by-13-inch bar cake makes sixteen dessert squares. Brown butter, dark brown sugar, and pecans create a butterscotch flavor without a cookie dough texture.
Ingredients
Unsalted butter
1 cup
Dark brown sugar
1 1/2 cups
Large eggs
3
Vanilla extract
2 tsp
All-purpose flour
2 cups
Baking powder
1 tsp
Fine salt
1/2 tsp
Pecan halves
toasted and chopped
1 cup
Butterscotch chips
1 cup
Heavy cream
1/3 cup
Flaky sea salt
1/4 tsp
How to make it
- Heat the oven to 350°F and line a 9-by-13-inch pan. 2. Brown butter in a saucepan and cool for 10 minutes. 3. Whisk brown sugar, eggs, vanilla, and browned butter. 4. Fold in flour, baking powder, salt, and pecans. 5. Bake 24 to 28 minutes until the center is just set. 6. Melt butterscotch chips with cream, drizzle over cooled bars, add flaky salt, and cut into 16.
FAQ
Who is "Butterscotch pecan blondie cake recipe for 16" for?
This 9-by-13-inch bar cake makes sixteen dessert squares. Brown butter, dark brown sugar, and pecans create a butterscotch flavor without a cookie dough texture.
What do I need to buy for "Butterscotch pecan blondie cake recipe for 16"?
This list has 11 items, including Unsalted butter, Dark brown sugar, Large eggs, and Vanilla extract. Cross off what you already own, then buy the rest.
Do I need every item on "Butterscotch pecan blondie cake recipe for 16"?
No. Use it as a starting checklist for Butterscotch pecan blondie cake recipe for 16. Cross off what you already have—often that includes Unsalted butter—and add anything your situation still needs.
Does "Butterscotch pecan blondie cake recipe for 16" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 350°F and line a 9-by-13-inch pan. 2. Brown butter in a saucepan and cool for 10 minutes. 3. Whisk brown sugar, eggs, vanilla, and browned butter. 4. Fold in flour, baking powder, salt, and pecans. 5. Bake 24 to 28 minutes until th…
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