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Butterscotch Blondies

The cousin to our Brownies, these have brilliant caramel flavour with a hint of saltiness. White chocolate and pecans definitely hit the mark adding both texture and taste.

August 28, 2018

Butterscotch Blondies

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Butterscotch Blondies

ingredients for 20cm x 20cm tin
sixteen pieces

160gm unsalted butter
340gm soft light brown sugar
1 tsp vanilla extract
2 x 59gm extra large eggs
300gm plain flour
2 tsp baking powder
⅛ tsp salt
50gm roughly chopped pecans
80gm white chocolate buttons (or roughly chop if block)


  1. Pre-heat oven to 180ºC.
  2. Line 20cm x 20cm square cake tin with non-stick baking paper.
  3. Melt butter in medium saucepan. Remove from heat.
  4. Add brown sugar and vanilla and stir well to combine. Cool for a couple of minutes.
  5. Add eggs and using a wooden spoon, beat briskly into warm butter mixture, until just smooth.
  6. Add flour, baking powder, salt roughly chopped pecans and chocolate into saucepan. Stir to combine and make a stiff batter.
  7. Scrape mixture into prepared tin and evenly into tin.
  8. Bake for 25 minutes for fudgy result, 30 minutes for cake-like result.
  9. Remove from oven. Allow to cool to room temperature before removing from tin.
  10. Cut blondies into desired size pieces.
  11. Serve warm, at room temperature or chilled (lovely on a hot summers day).


  • These are so quick to make at the last minute with minimum equipment used plus all ingredients are staple items from pantry and fridge.
  • Serve for morning or afternoon tea cut into little squares. As a dessert, using a circular cutter, stamp out 6cm rounds and serve blondies warm with vanilla custard or ice cream.
  • Use walnuts instead of pecans or omit nuts altogether.
  • We used Lindt white chocolate, our favourite. Beware of imitation white chocolate with palm oil as an ingredient! Add dark chocolate if preferred.
  • Sprinkle frozen raspberries over surface of Blondies before baking for a different fruity version.
  • Baked blondies freeze well. Wrap individual pieces in foil to pop into lunchboxes and they will be defrosted by lunchtime.
  • For more hints and tips and to watch a video of this recipe being cooked, subscribe to our growing online members learning area The Cooks Collective .

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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