featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, March 20, 2018

#COOKING WITH CLORIS--CHOCOLATE BUTTERSCOTCH PECAN BLONDIES


Chocolate Butterscotch Pecan Blondies
Yields 24 brownies

Ingredients:
2/3 cup coarsely chopped pecans
1/2 cup + 2 teaspoons unsalted butter
1/2 tsp. + heaping 1/8 teaspoon salt
1/2 cup chocolate chips
1-3/4 cups firmly packed lt. brown sugar
1/2 teaspoon baking soda
1 tsp. vanilla
2 large eggs
1-1/2 cups flour 
2/3 cup butterscotch chips
powdered sugar (optional)

Preheat oven to 350F. Lightly grease 9” x 13” pan.

Melt 2 tsp. butter with 1/8 tsp. salt. Add pecans. Toss to coat. Spread on shallow baking pan. Bake at 350 degrees F 8-10 minutes until golden brown. Remove from pan to cool.

Place remaining butter and chocolate chips in microwave-proof bowl. Microwave in 30 second intervals, stirring in-between until chips are melted.

Combine salt, brown sugar, baking soda and vanilla in mixing bowl. Add chocolate mixture. Stir to combine. Stir in eggs, then flour. Mix until combined. Fold in butterscotch chips and pecans.

Spread mixture evenly into baking pan. Bake 22-25 minutes until toothpick inserted into center comes out clean.

Allow to cool slightly. Serve warm with a scoop of vanilla ice cream. Or allow to cool completely, then dust with powdered sugar.

2 comments:

Angela Adams said...

Ooh-la-la, yummy! Thanks for the recipe!!

ANASTASIA POLLACK said...

You're welcome, Angela!