Butterscotch pecan blondies recipe

Abigail Balingit/Staff
Abigail Balingit/Staff

Spring break is the time to sit back, relax and if you’re back at home, enjoy the comforts of your hometown. The simplest pleasures can be found in going out to eat with your family. As much as we love Berkeley’s mom-and-pop restaurants, sometimes it’s nice to go to our favorite restaurant chains such as The Cheesecake Factory and Applebee’s. On the days that you crave something sweet but don’t even want to leave your house, don’t fret. The Clog has your back. If you want to make a restaurant-quality dessert in your own kitchen, try out this recipe for blondies a la mode.

What you’ll need: 

For the blondies:
1/2 cup unsalted butter, melted
1 cup tightly packed dark brown sugar
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1 cup all-purpose flour
1/3 cup butterscotch chips
1/3 cup chopped pecans

For the maple butter sauce:
1/3 cup maple syrup
3 tbsp. dark brown sugar
6 tbsp. unsalted butter
1/4 cup heavy cream
1/2 tsp. sea salt
1/3 cup chopped pecans
1 quart vanilla ice cream, for serving

Abigail Balingit/Staff

Abigail Balingit/Staff

What you’ll do:

  1. Preheat oven to 350°F. Butter an 8-inch square pan. Whisk together the melted butter and sugar in a bowl.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

  2. Add the egg and vanilla extract and whisk.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

  3. Add the flour, baking soda, baking powder and salt. Mix it all together.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

  4. Add the butterscotch chips and chopped pecans.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

  5. Pour into the pan and spread evenly.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

  6. Bake for 20-22 minutes or until a toothpick comes out clean.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

  7. To make the sauce, place the maple syrup, 3 tablespoons of dark brown sugar and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

  8. Add the cream and continue to cook until the mixture is the consistency of caramel.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

  9. Cut the blondies into large bars and serve warm topped with ice cream, maple butter sauce and pecans.

    Abigail Balingit/Staff

    Abigail Balingit/Staff

Enjoy!

Note: Recipe adapted from Simply Recipes and Food Network.

Contact Abigail Balingit at [email protected].