Pioneer Woman Blondies

Pioneer Woman blondies take 50 minutes and brown sugar, browned butter and pecans to make a chewy golden butterscotch dessert bar. Try this easy blondie recipe for potluck night, Easter dinner or Mother's Day brunch, since it's make-ahead friendly, one-bowl simple and feeds a crowd.

Brown the butter until it smells nutty and flecks settle at the bottom of the pan, because that toasty flavor is what sets these apart. Pull it off the heat too early and you just get plain, sweet blondies.

Folding in half the pecans and chips and sprinkling the rest on top gives you a crunchy, melty crown that a single mix-in never would. Stirring everything with a fork until just combined also keeps the bars chewy instead of cakey.

Pioneer Woman Blondies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

634

kcal

Brown sugar and nutty browned butter make a dense, chewy bar loaded with pecans and melty white chocolate or butterscotch chips. Once cooled, the edges turn slightly crisp while the center stays soft and fudgy.

Ingredients

• 3/4 c. unsalted butter
  

• Nonstick cooking spray
  

• 2 c. all-purpose flour
  

• 2 c. firmly packed light brown sugar
  

• 1 tsp. baking powder
  

• 1 tsp. salt
  

• 3 large eggs, lightly beaten
  

• 1 tbsp. vanilla extract
  

• 1 c. chopped pecans, divided
  

• 1 1/2 c. butterscotch or white chocolate chips, divided
  

Directions

• Brown the butter: Melt 3/4 cup unsalted butter over medium heat in a medium light-colored skillet. Cook, stirring occasionally, for 6 to 8 minutes until it smells nutty and small light-brown flecks settle at the bottom.
• Cool the butter: Remove the pan from the heat and pour the butter into a small bowl. Let it cool for 10 minutes so it won't scramble the eggs later.
• Prep the pan: Preheat the oven to 350°F. Then spray a 9-by-13-inch baking dish with nonstick cooking spray and set it aside.
• Mix the dry ingredients: Stir together 2 cups all-purpose flour, 2 cups firmly packed light brown sugar, 1 teaspoon baking powder and 1 teaspoon salt in a large bowl with a fork. Keep going until everything is evenly combined.
• Make the batter: Add the cooled butter, 3 lightly beaten eggs and 1 tablespoon vanilla extract, then stir until the batter just comes together. Once no dry pockets of flour remain, fold in 1/2 cup of the pecans and 1 cup of the chips.
• Top the batter: Pour the batter into the prepared pan and spread it into an even layer. Then sprinkle the remaining 1/2 cup pecans and 1/2 cup chips evenly over the top.
• Bake the blondies: Bake for about 30 minutes, until a wooden pick inserted in the center comes out clean. The top should look golden with melted, glossy chips.
• Cool and slice: Let the blondies cool for at least 30 minutes before slicing. Cutting too soon makes them fall apart, so be patient.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make blondies without nuts?

Yes, just leave the pecans out and add an extra 1/2 cup of chips if you want more mix-ins. The bars bake the same way, since the nuts only add crunch and flavor.

How do I store leftover blondies?

Keep them in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual squares tightly and freeze them, then thaw on the counter.

Can I make the batter ahead of time?

It's best baked right after mixing, because the baking powder starts working once it meets the wet ingredients. You can brown the butter a day ahead, though, then let it come back to room temperature before using.

Can I use a different pan size?

A 9-by-13-inch dish gives the right thickness and the 30-minute bake time. If you use a smaller pan, the bars will be thicker and need more time, so check with a wooden pick.

Why are my blondies dry or cakey?

Overmixing the batter is the most common cause, since it builds gluten and makes the bars tough. Stir just until no dry flour remains, and pull the pan as soon as a pick comes out clean.