Butterscotch-Pecan- Cranberry Blondies Recipe

Servings: 24 blondies


  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 10 Tbsp. (1 1/4 sticks) unsalted butter
  • 2 cups (packed) dark brown sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 3/4 cup pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 1 cup butterscotch chips


  1. Preheat oven to 350 °F.
  2. Butter and flour a 9x13" baking pan.
  3. Combine flour, baking powder, baking soda, and salt in a medium bowl.
  4. Melt butter in a large, heavy bottomed pot over low heat.
  5. Remove saucepan from heat and add the sugar, whisking to blend well.
  6. Whisk in the eggs and vanilla extract.
  7. With a wooden spoon, stir in the flour mixture, pecans, cranberries, and chips just until combined. Do not over-mix.
  8. Spread batter evenly in prepared pan.
  9. Place pan in oven and bake about 25 minutes or until a toothpick inserted into center comes out with moist crumbs attached.
  10. Cool blondies in pan on a wire rack before cutting.

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